Rose's Kitchenette

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Nasi Lemak

Nasi Lemak 1

Ingredients:

5 cups Basmatic rice

5 cups water

1 cup thick coconut milk

2 stalks lemon grass (crushed)

4 slices ginger

2 shallots (smashed)

4 to 5 pandan leaves (knotted)

1 Tbsp butter

1 1/2 tsp salt

Method:

1. Wash and drain rice and put into rice cooker.

2. Add in the 5 cups of water and 1 cup of thick coconut milk and salt and stir well.

3. Add ginger slices, shallots, lemon grass and pandan leaves.

4. Leave to cook in rice cooker, when steam starts appearing in rice cooker steam vent, add in butter and give rice a quick stir once. Cover and leave to cook till done.

5. Fluff up rice when ready and serve with  sliced cucumber, fried chicken, fried fish, egg omelette and sambal chilli (see cat. pickles & dip)

Nasi Lemak, 5.0 out of 5 based on 1 rating Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.70/5)

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April 5th, 2006 Posted by | Rice and Noodles | 10 comments

10 Comments »

  1. Auntie, this receipe is making me very hungry 🙂 Is it ok to leave out pandan leaves? I don’t know where I can find pandan leaves here. I love nasi lemak but it’s inconvenient to get them from restaurants. Maybe I can try making a big pot this weekend for lunches for next week.

    This is a great site Auntie! Good job! I wish I have more time to learn making all these yummy food.

    Alice

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    Comment by | January 27, 2007

  2. Hi dear, you can omit the pandan leaves. Don’t forget the sambal to go with the nasi! Try my crispy fried prawns and fried ginger pork balls, my children love them.

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    Comment by | January 27, 2007

  3. Oh wow, this is a *much* better recipe than my present one!!! The addition of the ginger and the lemongrass make it quite fragrant, can’t wait to try this!!!!

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    Comment by | April 8, 2007

  4. Hi rose, this was a great recipe. Easy to follow and execute. My family loved it. Thanks for sharing.

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    Comment by Matt | February 10, 2008

  5. Hi Rose

    Can you provide me the recipe for curry laksa. I have been surfing for one but cant seem to find an authentic one. Thanks

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    Comment by sonny | November 12, 2008

  6. Again, full marks for authenticity but I would
    leave out butter myself- enough of saturated fats in the coconut milk- was wondering if a bit of added cinnamon would detract from
    overall flavour of the dish.

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    Comment by Epicurean | February 10, 2009

  7. Hi Rose, I live in the UK and I can’t thank you enough for your recipes. Your food is exactly what we get back home in Malaysia. It would be great if we could see some pictures of your lovely food though!

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    Comment by SL | July 1, 2010

  8. Hi Aunty Rose,

    Thanks for this recipe. I made it for the first time last night for the family. My husband actually said that I cooked this better than his mother!!! I left out the butter because my family doesn’t like the taste. But I think that being called a better cook than his mother takes the icing!!! 🙂

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    Comment by Anna | January 14, 2011

  9. An almost perfect recipe leaving out the butter bit personally but using pandan juice via the pestle and mortar method, I was wondering if adding crushed pineapple (with juice taken out) in moderation would enhance flavour of dish
    in the sense of adding a new dimension. Using Thai fragrant
    rice instead is every bit as good in my experience.

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    Comment by chinchyechia | July 20, 2011

  10. Is there herein a recipe for ‘goobahbeehoon’ like mom used to make?

    Congratulations,I see you have taken to real-time enabling
    — the ‘subject to moderating bit’ previously exercised
    was wholly unnecessary and somewhat unduly cautious in my
    opinion.

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    Comment by chinchyechia | July 20, 2011

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