나시 르막(말레이시아 코코넛 덮밥)

이 레시피 정보

Nasi lemak is widely considered Malaysia's national dish, rice cooked in coconut milk with pandan leaf until fragrant and slightly rich, traditionally wrapped in banana leaf for sale at breakfast stalls across the country. The rice is only one part of the plate — a spoonful of sambal, sweet and spicy chile paste, sits alongside crispy fried anchovies, roasted peanuts, cucumber slices and a hard or fried egg, each component contributing its own texture and flavor. Eaten at any time of day despite its breakfast origins, nasi lemak's combination of rich, fragrant rice against the sambal's heat and the crunch of peanuts and anchovies makes it endlessly satisfying and craved by Malaysians everywhere.

재료

서브 4

• 2 cups재스민 쌀(헹궈진)
• 1 cup코코넛 밀크
• 1.5 cups물
• 2판단 잎(매듭으로 묶여)
• 1 tsp소금
• 1/2 cup말린 멸치(ikan bilis)
• 2 tbsp식물성 기름(멸치튀김용)
• 1/2 cup구운 땅콩
• 1오이(슬라이스)
• 4삶은 계란이나 튀긴 계란
• 1/2 cup삼발(말레이시아 고추 페이스트)

조리법

1. 1

   밥을 짓다

   Combine rinsed rice, coconut milk, water, pandan leaves and salt in a pot; bring to a boil, then cover and simmer 18 minutes until tender.

2. 2

   휴식

   Let the rice rest, covered, off heat for 10 minutes.

   Avoid stirring the rice once it starts simmering — this keeps the grains light and separate rather than gummy.

3. 3

   멸치를 볶아주세요

   Fry the dried anchovies in oil until crisp and golden, about 3-4 minutes; 물을 빼다.

4. 4

   판단 제거

   Remove the pandan leaves from the rice and fluff with a fork.

5. 5

   접시를 배열하다

   Serve the rice with a generous spoonful of sambal, fried anchovies, roasted peanuts, cucumber slices and an egg on each plate.

변형

• •

  椰浆饭(наси лемак аям горенг)

• •

  亲爱적, 亲爱적, 亲爱적, 亲爱적, 亲爱적.

• •

  ㅋㅋ

저장

쌀과 재료를 별도로 냉장 보관하면 최대 3일까지 보관할 수 있습니다. 물이나 코코넛 밀크를 뿌려 밥을 부드럽게 다시 데우세요.

자주 묻는 질문