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2 août 2010

Nasi Lemak - Malaysian Coconut Milk Rice

Nasi Lemak

thengachoru
Ingredients
4 cups Thai rice
4 cups water
2 cups thick coconut milk

1 tsp salt
3 shallots (chopped)
A piece of ginger (chopped)
Knotted screw pine (optional)
A lemon grass (optional)
1 tbsp ghee
A star anise + cinnamon stick
Method
Boil water, add salt & keep aside.
Heat ghee in a sauce pan. Add cinnamon & star anise.
When aroma of the spices rises add Thai rice.
Stir continously .
When some rice grains change translucent, add boiled water + cocnut milk.
Add knotted screw pine & lemon grass.

Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
If water is needed add some more.
Reduce the heat.
When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid & let it cool.

"Nasi Lemak" is the national dish of Malaysia.
This rice is wrapped in a banana leaf along with beef randang & anchovies sambal .

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