Comments on: Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)

By: mgerman2@cox.net

mgerman2@cox.net — Sun, 28 Apr 2013 08:33:21 +0000

I love your
cookbook and I love your web page Thank you for sharing your wonderful gift of cooking with us!

By: 5 Ways to Make Any Recipe Healthier – Case Study: Nasi Lemak (Fatty Rice) | The Iron Cheftress

Mon, 15 Apr 2013 02:53:33 +0000

[...] who prides herself in cooking and eating healthy, featuring a dish like that? Because this recipe is perfect for me to test out my ability to put a healthy spin on [...]

By: thongweilong

thongweilong — Sun, 07 Apr 2013 05:19:22 +0000

for cooking the rice , how much water do you need to add ? thanks

By: Top 10 National Dishes You Should Try | Trains Planes and Baseball!

Top 10 National Dishes You Should Try | Trains Planes and Baseball! — Sun, 24 Feb 2013 22:07:17 +0000

[...] With roots in Malay culture, “nasi lemak” is a Malay word that literally means ‘fatty rice’. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice during steaming to give it more fragrance. Spices such as ginger and, occasionally, herbs like lemon grass may be added for additional fragrance. Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies, roasted peanuts, hard boiled egg and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockle, stir fried water convolvulus, pickled vegetables, beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). [Recipe] [...]

By: Rasa Malaysia

Rasa Malaysia — Tue, 22 Jan 2013 01:50:52 +0000

Sorry I am in Penang now.

By: Aileen Smith

Aileen Smith — Mon, 21 Jan 2013 17:22:01 +0000

Will be in Irvine next week, can you help for me to buy a pandan plant home to S.C. ? Thanks.

By: Meli

Meli — Thu, 17 Jan 2013 05:42:34 +0000

I was wondering if I can use tamarind paste instead of the juice

By: Alex Wong

Alex Wong — Wed, 16 Jan 2013 14:21:27 +0000

Like you, I didn’t perfect my technique for Nasi Lemak until late in life – it is definitely not a breeze in the wind making this beguiling dish. I discovered from my last trip to Malaysia last year that adding some slices of galangal, Lengkuas, adds a subtle dimension to the dish, in addition to the Daun Pandan. I cook my rice in two stages to avoid gumminess in the final product; 3/4 cooked with water and the rest 1/4 with the salted coconut cream. I must say that it came out the best ever in all the years of cooking the dish. Thanks for sharing.

By: Jillian

Jillian — Sun, 13 Jan 2013 11:04:05 +0000

Hi, I was wondering why my sambal is dark-ish in color instead of red. I used dried chilies as the recipe. I thought of substituting with fresh chilies to get the beautiful red color. The recipe didn’t say soak the chilies, but should I have? Thanks

By: Malaysia photo diary…aka Food Safari! « The Silver Lining

Malaysia photo diary…aka Food Safari! « The Silver Lining — Mon, 07 Jan 2013 03:51:02 +0000

[...] Nasi lemak – coconut rice, spicy tiny deep fried fish accompanied with a curry [...]