Coconut Rice

Name: Coconut Rice (Nasi Lemak)
Yield: Serves 5
Cuisine: Singaporean
Ingredients: 1 tsp fennel powder; 250 ml (8 fl oz / 1 cup) cooking oil; 300 g (11 oz) dried chilli paste; 6 cloves garlic, peeled; 50 g (1¾ oz) palm sugar, chopped; 1 tsp turmeric powder; 1 tsp salt; 80 g (2⅘ oz) sugar or to taste; Fried ikan bilis (dried anchovies); 100 ml (3½ fl oz) coconut cream; 10 ikan kuning (yellowstripe scad); ½ tsp ground white pepper; ½ tsp salt; 1 Tbsp rice flour; 1 tsp coriander powder; 1 tsp cumin powder; 5 large chicken wings; Fried peanuts; Sliced cucumber; 2 tsp salt or to taste; 5 pandan leaves, knotted; 450 ml (15 fl oz) water; 250 ml (8 fl oz / 1 cup) coconut milk; 2 onions, peeled; 20 shallots, peeled; ¼ tsp chilli powder; 380 g (12⅔ oz) uncooked rice; 1 Tbsp cornflour; 1 Tbsp salt or to taste

Nasi Lemak

Preparation info

Serves
5

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Nasi lemak is an all-time favourite dish that can be enjoyed at almost any time of the day. There are a few things we would expect in a good nasi lemak other than the rice, and the most important is the sambal chilli, as we all tend to take lots of it with the nasi lemak.

Ingredients

Rice

380 g (12⅔ oz) uncooked rice
250 ml (8

Asia
Singapore
Main course
South East Asia
Street Food

Method

Marinate ikan kuning with salt, pepper and turmeric powder. Mix well, cover and let sit in the fridge for 2 hours.
Marinate chicken wings with spices, salt, cornflour, rice flour and coconut cream. Mix well, cover and let sit in the fridge for 2 hours or longer.
Prepare rice. Wash and drain rice. Place into a rice cooker pot. Add coconut milk,