Translating to “fatty rice” or “rice cooked in cream”, Nasi Lemak is an extremely versatile dish commonly paired with sides such as roasted peanuts, ikan bilis (dried anchovies), fried chicken and otah (spicy fish cake). Best complemented with a dollop of sweet and spicy sambal to complete the meal. Nasi Lemak is a local favourite and this recipe is our attempt at a healthier version by preparing it with Alchemy Fibre™ For Rice, to increase the fibre content and to slow down glucose release after consumption.
Did you know?
Alchemy Fibre™️ For Rice is a patented, plant-based fibre blend that is specifically made to be used with rice. When added to white rice during the cooking process, Alchemy Fibre™️ For Rice helps to reduce the glycemic index (GI) of white rice, while increasing the fibre content to 10x that of white rice.
Ingredients
Nasi Lemak Rice
⅔ cup (approx. 160g) uncooked long-grain white rice
⅓ cup water
1 tbsp. (approx. 15g) Alchemy Fibre™ For Rice
⅓ cup coconut milk
Pandan leaves, bundled (approx. 5 – 6 slim stalks)
1 stalk lemongrass (optional)
Fresh ginger, 1-inch section
1 medium onion
1 tsp. salt
Sambal Sauce
1½ garlic cloves
½ shallot
1½ chili peppers (fresh)
1½ chili peppers (dried)
1 tbsp. dried anchovies (ikan bilis)
3 tbsp. oil
4 tbsp. water
½ tbsp. coconut milk
½ tbsp. tamarind paste
1 tsp. salt
1 tsp. sugar
Peanuts and Ikan Bilis
1 serving peanuts with skin
1 serving dried anchovies (ikan bilis)
4 tbsp. oil
Plating (for serving)
1 cucumber, sliced
2 eggs, hard boiled and halved
Instructions
For the rice (uncooked)
1. Wash the rice by rinsing and draining. Place washed rice into a rice cooker.
2. Slice the onion and ginger into small pieces. Tie the pandan leaves together into a bunch.
3. Add onion, ginger and pandan leaves into the rice cooker.
4. Add coconut milk, water and salt into the rice cooker.
5. Add in 1 heaped tbsp. of Alchemy Fibre™ For Rice to the pot and mix the contents well.
For the Peanuts and Ikan Bilis
1. Sauté (stir-fry over high heat) the peanuts until brown and fragrant.
2. Remove peanuts and add anchovies to sauté (stir-fry over high heat) until hot and fragrant.
For the Sambal Sauce
1. Blend garlic, chilli (fresh & dried) and half the portion of anchovies into a paste.
2. Sauté (stir fry over high heat) the remaining anchovies with oil and remove from the pan once crispy and set aside.
3. Add paste to the pan and stir-fry until the sauce turns dark red. Add shallots and water to the sauce and stir. Add coconut milk and tamarind paste and continue cooking for 3 minutes.
4. Once the mixture thickens, add in the reserved fried anchovies.
5. Add sugar and salt to taste and mix well before serving.
Plating
1. Scoop the cooked rice into a bowl and fill to the brim.
2. Use a plate to cover the bowl with rice and flip them over such that the bowl is on top of the plate.
3. Remove the bowl (now upside down) to create a perfectly dome-shaped nasi lemak rice.
Side dishes & Sambal
1. Place peanuts, fried ikan bilis, cucumber and egg around the rice.
2. Place a tablespoon of sambal either at the side or on top of the rice and serve!
There you have it, your homemade Nasi Lemak is ready to be shared and enjoyed with your family and friends.
Nasi Lemak Recipe
Ingredients
Nasi Lemak Rice
- ⅔ cup Uncooked long-grain white rice , approx. 160g
- ⅓ cup Water
- 1 tbsp Alchemy Fibre™ Powder Blend for Rice , approx. 15g
- ⅓ cup Coconut milk
- 1 bundle Pandan Leaves , approx. 5-6 stalks
- 1 stalk Lemongrass (optional)
- 1 inch Fresh Ginger
- 1 Medium Onion
- 1 tsp Salt
Peanut & Ikan Bilis
- 1 serving Peanuts with skin
- 1 serving Dried Anchovies (Ikan Bilis)
- 4 tbsp Oil
Sambal Sauce
- 1½ Garlic cloves
- ½ Shallot
- 1½ Chili peppers , fresh
- 1½ Chili peppers , dried
- 1 tbsp Dried Anchovies (Ikan Bilis)
- 3 tbsp Oil
- 4 tbsp Water
- ½ tbsp Coconut Milk
- ½ tbsp Tamarind Paste
- 1 tsp Salt
- 1 tsp Sugar
Plating
- 1 Cucumber , sliced
- 2 Eggs, hard boiled & halved
Instructions
For the Rice
- Wash the rice by rinsing and draining. Place washed rice into a rice cooker.
- Slice the onion and ginger into small pieces. Tie the pandan leaves together into a bunch.
- Add onion, ginger and pandan leaves into the rice cooker.
- Add coconut milk, water and salt into the rice cooker.
- Add in 1 heaped tbsp. of Alchemy Fibre™ Powder Blend for Rice to the pot and mix the contents well.
- Set the rice cooker to the ‘white rice’ setting and cook for 20 minutes.
- Once cooked, remove the pandan leaves, stir well to fluff rice before serving.
For the Peanuts & Ikan Bilis
- Sauté (stir-fry over high heat) the peanuts until brown and fragrant.
- Remove peanuts and add anchovies to sauté (stir-fry over high heat) until hot and fragrant.
For the Sambal Sauce
- Blend garlic, chillies (fresh & dried) and half the portion of anchovies into a paste.
- Sauté (stir fry over high heat) the remaining anchovies with oil and remove from the pan once crispy and set aside.
- Add paste to the pan and stir-fry until the sauce turns dark red. Add shallots and water to the sauce and stir. Add coconut milk and tamarind paste and continue cooking for 3 minutes.
- Once the mixture thickens, add in the reserved fried anchovies.
- Add sugar and salt to taste and mix well before serving.
Plating
- Scoop the cooked rice into a bowl and fill to the brim.
- Use a plate to cover the bowl with rice and flip them over such that the bowl is on top of the plate.
- Remove the bowl (now upside down) to create a perfectly dome-shaped nasi lemak rice.
Side dishes & Sambal
- Place peanuts, fried ikan bilis, cucumber and egg around the rice.
- Place a tablespoon of sambal either at the side or on top of the rice and serve!
