Nasi Lemak with Udang Sambal

Ingredients

• 3 cup Basmati rice
• 2 Lemongrass (Stalks, for the rice)
• 3 inch Ginger (Sliced, for the rice)
• 2 Pandan leaves (For the rice)
• 1 Holland onion (Sliced, for the rice)
• 1 tsp Fenugreek seeds (For the rice)
• 1 cup Thick coconut milk (For the rice)
• 4 cup Water (For cooking the rice)
• 1 tbsp Butter (For the rice)
• 2 tbsp Cooking oil (For the rice)
• Salt (A pinch, for the rice)
• 1 kg Prawns (For the udang preparation)
• 1 tsp Turmeric powder (For marinating the prawns)
• 1 tbsp Chili powder (For marinating the prawns)
• 1 tbsp Ginger-garlic paste (For marinating the prawns)
• 1 tsp Salt (For marinating the prawns)
• Curry leaves (A few leaves, for the prawns)
• Big onion paste (Quantity not specified; for the sambal)
• 1 Holland onion (Big; for the sambal)
• 1 Pandan leaf (For the sambal)
• 2 Lemongrass (Stalks; for the sambal)
• 1 tbsp Ginger-garlic paste (For the sambal)
• 10 tbsp Chili paste (For the sambal)
• Salt (Adjust to taste in the sambal)
• 1 Tomato (For the sambal)
• Cooked prawns (The half-cooked prawns from the udang preparation)
• Holland onion (Half an onion; for the sambal. Exact quantity is not otherwise specified.)

Steps

1. 1

   Combine the basmati rice, lemongrass, sliced ginger, pandan leaves, sliced Holland onion, fenugreek seeds, thick coconut milk, water, butter, cooking oil, and a pinch of salt for the nasi lemak rice.

2. 2

   Cook the rice mixture until the rice is fluffy, fragrant, and fully cooked. The source does not specify the cooking method, heat level, or cooking time.

3. 3

   Marinate the prawns with the turmeric powder, chili powder, ginger-garlic paste, salt, and a few curry leaves.

4. 4

   Half-cook the marinated prawns, then set them aside. The source does not specify the cooking method, temperature, or duration.

5. 5

   Prepare the udang sambal with the big onion paste, big Holland onion, pandan leaf, lemongrass, ginger-garlic paste, chili paste, salt as needed, tomato, cooked prawns, and half Holland onion.

6. 6

   Cook the sambal mixture with the cooked prawns. The source does not specify the order of additions, cooking method, heat, or duration.

Notes

The source provides the ingredient lists and only brief method directions. It does not specify the rice-cooking method or timing, how the prawns are half-cooked, or the detailed order and cooking time for the sambal. “Holland onion” is preserved from the source.

Nutrition per serving

• main
• Malaysian
• Southeast Asian
• spicy
• rice
• seafood
• prawns
• coconut rice