Nasi Lemak Recipe
Coconut rice with topping of Beef Rendang, boiled egg, fresh sliced cucumber, peanuts with sambal on the side.
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Ingredients
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Coconut Rice
Beef Rendang
To Serve
Method
Coconut Rice
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice, coconut milk, water, pandan leaves, and salt. Cook according to the rice cooker's instructions or bring to a boil, then reduce to a simmer and cover for about 15-20 minutes until the rice is fluffy and liquid is absorbed.
- 3
Fluff and Set Aside
Once cooked, remove the pandan leaves, fluff the rice with a fork, and set aside.
Beef Rendang
- 4
Prepare the Spice Paste
Blend the shallots, garlic, ginger, and lemongrass in a food processor until smooth to create the spice paste.
- 5
Cook the Beef
In a large pot, add the spice paste and cook over medium heat until fragrant, about 5 minutes. Add the beef and cook until browned on all sides.
- 6
Add Remaining Ingredients
Pour in the coconut milk, add the turmeric powder, chili paste, brown sugar, salt, and lime leaves. Stir well.
- 7
Simmer the Rendang
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
- 8
Adjust Seasoning
Taste the rendang and adjust seasoning with more salt or sugar if necessary. Remove from heat.
To Serve
- 9
- 10
Slice the Cucumber
Wash and slice the cucumber thinly.
- 11