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Malaysian Nasi Lemak
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Ingredients
- Rice2 cups
- pandan leaves3 leaves tied into a knot
- Saltto taste
- coconut milk1 small can (5.6 oz)
- Wateras needed
- tamarind juice1 cup
- tamarind pulpabout 3 tablespoons
- red onion1/2 onion
- dried anchovies (Ikan bilis)1 cup
- Garlic1 clove
- shallots4 shallots
- Dried Chili10 chilies
- belacan (prawn paste)1 teaspoon
- Salt1/4 teaspoon
- Sugar1 tablespoon
- Hard-boiled eggs2 eggs (sliced)
- small fish8 small fish (smelt or sardines)
- cucumber1 cucumber (peeled and sliced)
- roasted peanutsas needed
- banana leaf1 leaf
Allergens (inferred from ingredient names): crustaceans, eggs, fish, peanuts
Nutrition per serving (modelled estimate, not measured): kcal 650, protein 26, fat 28, carbs 62, fiber 3, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: internationalcuisine.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed