date: 2020-08-19T06:25:36.792Z image: https://img-global.cpcdn.com/recipes/0b23e7c58d9aa5ff/751x532cq70/nasi-lemak-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/0b23e7c58d9aa5ff/751x532cq70/nasi-lemak-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/0b23e7c58d9aa5ff/751x532cq70/nasi-lemak-recipe-main-photo.jpg author: Dorothy Gregory ratingvalue: 5 reviewcount: 36483 recipeingredient: - "50 g dried anchovies" - "10 dried red chillies" - "5 mediumsize red onions" - "3-5 fresh red chilies" - "2 stalks lemongrass" - "2 cloves garlic" - "1 tsp shrimp paste" - " Vegetable oil" - "1 chicken bouillon" - "1 tbsp tamarind paste" - "1/2 tsp salt" - "1 tsp sugar" recipeinstructions: - "Re-hydrate the dried anchovies and dried chilies in 2 separate bowls by covering with with boiling water for 20 minutes." - "Peel and roughly chop onions and fresh red chilies, and blitz it in a blender or food processor until pasty consistency." - "Drain and de-seed the rehydrated chilies and add it to the blender." - "Drain the rehydrated anchovies and add it to the blender." - "Roughly chop the soft portion of the lemongrass and garlic, and add it to the blender." - "Add the shrimp paste in the blender and blitz all these ingredients until a smooth pasty consistency. Loosen up the paste with vegetable oil if too dry." - "Heat oil in a pan and add the paste. You need to have enough oil so that the paste do not burn. Turn the heat to low and let the paste caramelize for about 20 minutes, stirring occasionally so that the paste will not stick to the bottom of the pan." - "Breakdown the chicken bouillon and add to the paste. Add the salt and sugar. Cook for 2 minutes stirring regularly to distribute evenly." - "Add the tamarind paste. Stir to distribute and turn off the heat. Leave to cool." - "This sambal can be paired with any fried dish and is also good as dip for carrots, cucumber, and green mango." - "To put together the Nasi Lemak, cook rice in coconut milk with pandan leaves for vibrant smell. Once cooked, serve this with crispy fried anchovies, sliced fresh cucumber, toaster peanuts, fried egg and the sambal paste." categories: - Recipe tags: - nasi - lemak katakunci: nasi lemak nutrition: 147 calories recipecuisine: American preptime: "PT40M" cooktime: "PT41M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, nasi lemak. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious. Nasi Lemak is one of the most popular of current trending meals on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. Nasi Lemak is something that I've loved my entire life. They are fine and they look fantastic. To get started with this particular recipe, we have to prepare a few components. You can cook nasi lemak using 12 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Nasi Lemak: 1. Take 50 g dried anchovies 1. Make ready 10 dried red chillies 1. Get 5 medium-size red onions 1. Prepare 3-5 fresh red chilies 1. Get 2 stalks lemongrass 1. Get 2 cloves garlic 1. Prepare 1 tsp shrimp paste 1. Get Vegetable oil 1. Prepare 1 chicken bouillon 1. Take 1 tbsp tamarind paste 1. Get 1/2 tsp salt 1. Prepare 1 tsp sugar ##### Steps to make Nasi Lemak: 1. Re-hydrate the dried anchovies and dried chilies in 2 separate bowls by covering with with boiling water for 20 minutes. 1. Peel and roughly chop onions and fresh red chilies, and blitz it in a blender or food processor until pasty consistency. 1. Drain and de-seed the rehydrated chilies and add it to the blender. 1. Drain the rehydrated anchovies and add it to the blender. 1. Roughly chop the soft portion of the lemongrass and garlic, and add it to the blender. 1. Add the shrimp paste in the blender and blitz all these ingredients until a smooth pasty consistency. Loosen up the paste with vegetable oil if too dry. 1. Heat oil in a pan and add the paste. You need to have enough oil so that the paste do not burn. Turn the heat to low and let the paste caramelize for about 20 minutes, stirring occasionally so that the paste will not stick to the bottom of the pan. 1. Breakdown the chicken bouillon and add to the paste. Add the salt and sugar. Cook for 2 minutes stirring regularly to distribute evenly. 1. Add the tamarind paste. Stir to distribute and turn off the heat. Leave to cool. 1. This sambal can be paired with any fried dish and is also good as dip for carrots, cucumber, and green mango. 1. To put together the Nasi Lemak, cook rice in coconut milk with pandan leaves for vibrant smell. Once cooked, serve this with crispy fried anchovies, sliced fresh cucumber, toaster peanuts, fried egg and the sambal paste. So that's going to wrap this up with this special food nasi lemak recipe. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!