Nasi Lemak Recipe 【ナシレマ レシピ】

Nasi Lemak (ナシレマ / 椰浆饭)

What is Nasi Lemak? 

It is a rice dish cooked in coconut milk and pandan leaves! And traditionally served with fried anchovies (Ikan bilis), peanuts, sambal chili and cucumber. But now we have more varieties of food accompaniment like meat curry, curry vegetables, stir fried beans, deep fried chicken , fish, seafood, eggs & spam! All of them tastes so delicious together with the fragrant coconut rice. ❤️

Today, I'd like to share my favorite Nasi Lemak recipe using Basmati Rice instead of using long grain Thai rice.

I've also made my own fried ikan bilis with peanuts, fried chicken midjoint wings, omelette and pan-fried luncheon meat as all of these are my Husband's favorite nasi lemak ingredients.

My version of the ikan bilis is a lot less oil and less salty cos i didn't want to my kitchen floor to be too oily. Another reason of course is due to health reasons. 😜😜😜

So let's get started with cooking now!

Serving for 4 adults

INGREDIENTS

1 can of Highway Brand Luncheon Meat

(★) For the Fried Chicken Marinade (To be prepared the night before):
500g of Kee Song Fresh Chicken Midjoint Wings (About 13 to 14 pcs)
1 cup of plain yogurt
2 tbsp curry powder
1 tbsp turmeric powder
1/2 tbsp chili powder

1 tbsp sugar
1/2 tbsp salt
1/2 tsp black pepper
1 egg

p/s: you may use your own fried chicken marinade recipe


For the Fried Chicken Flour Mix (After a night's marinade):

1/2 cup All-purpose flour

1/3 cup Potato flour

1/2 tbsp black pepper

1 tsp baking powder

A pinch of Salt

For the Ikan Bilis (Anchovies):

2 cups of ikan bilis

For the peanuts:
2 cups of raw peanuts
1/2 tbsp vegetable oil
2 tsp sugar

For the Coconut Rice:
2 cups of Basmati Rice (Soaked for 30mins and drained off water)
8 pandan leaves (tied & knotted)
200ml Coconut Milk
2 inch Ginger (grated)
2 cups of Hot water
1/2 tsp Salt

INSTRUCTIONS

For the Chicken Marinade:

1. Prepare a bowl, add the curry, turmeric and chili powder with 3 tbsp of water and mix into a paste.

2. Prepare a ziploc bag and take 2 tbsp from the paste you have just made, to mix well with the egg, yogurt, salt, sugar and black pepper. Add in the chicken midjoint wings, combine and mix well. And leave it to chill in fridge overnight.

3. Place the remaining curry powder paste mix in a small bowl and set it aside in the fridge.
(We will mix this with the fried chicken flour mix before frying the chicken).

4. The next day, remove the chicken wings from the fridge and set it aside to room temperature before frying.

For the Fried Ikan Bilis (Anchovies)

1. Wash the anchovies for 4 times.
2. Pat dry with paper towel.
3. Place the anchovies onto a foil-lined tray and heat it for 15mins or more in the toaster oven.
4. Set aside to cool.

For the Peanuts

1. Rinse the peanuts with water. 
2. Pat dry with paper towel.
3. Place it on foil-lined tray and heat it for 15mins or more in the toaster.
4. Heat up saucepan with 1/2 tbsp oil. Pour the peanuts into the pan & stir fry. Add 2 tsp sugar & mix well. Set aside

For the Nasi Lemak Rice

1. Soak the basmati rice for 30min, then drain.

2. Add in the knotted pandan leaves, grated ginger, coconut milk, hot water and salt to the rice and mix well. Leave it to cook in the electric rice cooker for 15 to 20 mins.

3. Fluff it. 

For the Luncheon Meat

1. Open the can of luncheon meat and slice to desired thickness.

2. Heat up saucepan, 1 tsp of oil and panfry the luncheon meat slices till golden brown.

Frying the Chicken

1. Remove the wings from the marinade and let the excess to drip off.

2. To make the flour mix, combine 2 tbsp of the curry spice mix with the all-purpose and rice flours, cornstarch, black pepper, baking powder and salt.

3. Dredge the chicken in the flour mixture, pressing it with your hands to make a thick layer before gently shaking off excess flour. Rest the chicken on a wire rack set over a baking sheet.

4. Heat the oil in a wok. Drop a bit of the chicken marinade into the oil – it is hot enough when it bubbles.

5. Place 4 wings at a time into the hot oil. Don’t overcrowd it or allow the chicken pieces to touch to avoid the coating coming apart. Fry for 5-8 min until golden brown, gently turn them over and fry for another 5-8min, or until golden brown.

6. Rest the chicken on a wire rack before serving.

You may now serve your nasi lemak with the sides as pictured!