Indonesian-style Nasi Lemak

Ingredients

This Indonesian-style Nasi Lemak differs from the original Malaysian version in terms of the specific spices and condiments used. While the Malaysian version often includes ingredients like pandan leaves and curry leaves, the Indonesian adaptation focuses more on the use of Indonesian spices such as lemongrass, galangal, and Indonesian bay leaves. Additionally, the sambal in the Indonesian version may have a slightly different flavor profile, incorporating ingredients like terasi (shrimp paste) and Indonesian chili peppers. We alse have the original recipe for Nasi lemak, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 3/4 cups (415ml) coconut milk 1 3/4 cups (415ml) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 2 Indonesian bay leaves 2 Indonesian bay leaves
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 hard-boiled eggs 4 hard-boiled eggs
• 1 cucumber, sliced 1 cucumber, sliced
• 1 cup (100g) roasted peanuts 1 cup (100g) roasted peanuts
• 1 cup (50g) crispy fried anchovies 1 cup (50g) crispy fried anchovies
• Indonesian sambal, to taste Indonesian sambal, to taste

Nutrition

• Calories (kcal / KJ): 500 kcal / 2090 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, lemongrass, galangal, Indonesian bay leaves, and salt. Stir well.
3. 3.
   Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   Remove the pot from the heat and let the rice rest, covered, for 5 minutes.
5. 5.
   In a separate pan, heat the vegetable oil over medium heat. Add the crispy fried anchovies and stir-fry for 2-3 minutes until they become crispy. Remove from heat and set aside.
6. 6.
   Serve the coconut rice with the hard-boiled eggs, cucumber slices, roasted peanuts, crispy fried anchovies, and Indonesian sambal on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising the stalks to release their flavor.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute.
• Indonesian sambal — Adjust the amount of sambal according to your preferred level of spiciness.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the coconut rice before serving.
• If you prefer a milder sambal, remove the seeds from the chili peppers before blending them.
• To make the dish more substantial, you can add grilled chicken or beef as a protein option.
• If you can't find crispy fried anchovies, you can substitute them with crispy fried tofu or tempeh.
• Leftover Nasi Lemak can be stored in the refrigerator for up to 2 days. Reheat it in a microwave or steam it before serving.

Serving advice

Serve the Indonesian-style Nasi Lemak as a main course for lunch or dinner. It can be enjoyed on its own or with a side of fresh salad or pickles.

Presentation advice

To enhance the presentation, arrange the different components of the dish in separate sections on a plate, creating an appealing visual contrast between the white coconut rice, colorful sambal, and various toppings.