This is a recipe and image by Trudy Smith, appliance expert and foodie at Cookwise. Trudy has done an few recipes for us already and this is another gem. Trudy had cooked up a Singaporean favourite, Nasi Lemak and really impressed us with the flavour. Nasi Lemak is a Malay word that literally means 'rice in cream' and is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. A substantial Asian rice dish for any night of the week! Here is the original post, which we have placed below.
Serves: 6 | Cooking Time: 30mins
- 1½ cup of Forbidden Red Rice
- 1/2 tsp chilli powder
- 2 tbsp lime juice
- 1 tbsp peanut oil
- 2 tbsp. finely chopped lemongrass, white part only
- 3/4 cup chicken stock
- 3/4 cup coconut milk
- 1/2 cinnamon stick
- 1 medium onion, finely diced
- Salt if required
- 2 eggs
- 1 fine chilli strips
- 6 crispy shallots
- Heat oil and fry lemongrass and onion until fragrant and softened.
- Add cinnamon, chilli powder and rice.
- Stir to mix well and place into the solid stainless steel steam oven tray.
- Pour over the stock and coconut milk and cook @ 100°C 30 minutes.
- Stir through the fresh lime juice and taste for seasoning. You may need salt depending on your stock.
- Garnish with sliced egg omelette (2 eggs beaten and cooked in a hot, oiled pan), fine chilli strips and crispy shallots.
Tip: You can add 2 fresh pandan leaves if available. Just add them in when you add the coconut milk.