Nasi Lamek & Paneer Sambhal
| Cook Time | 30 – 60 minutes |
| Servings |
people
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Ingredients
Coconut rice
- 2 cups rice
- 3 cups fresh coconut milk
- 1 cup water
- 2 pandan (screw pine) leaves
- 2 lemongrass stalks (pound)
- 1 tbsp ginger (thinly sliced)
- 1 tsp salt
Paneer Sambal
- 200 g paneer (cut into cubes)
- 20 g dried chilli (crushed)
- 1 tbsp fresh cream
- 1 tbsp ginger paste
- ½ tsp Sugar
- 1 tomato
- 9 shallots
- 8 garlic cloves
- Salt to taste
- 3 Tbsp oil
Garnishing and serving
Ingredients
Coconut rice
Paneer Sambal
Garnishing and serving
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|
Instructions
- Rinse the rice.
- Add rice, coconut milk, salt, lemongrass, ginger, pandan leaves and water to the rice cooker. Once ready, loosen the rice with a fork.
- Meanwhile, heat some oil in a pan and fry the paneer cubes till they turn golden brown.
- Grind the tomato, garlic and shallots with a little water to make a paste.
- Heat oil in a pan and sauté the ginger paste.
- Add the tomato paste and chilli paste into the pan and continue to sauté till fragrant.
- Add salt and sugar to taste and cook for 2 minutes.
- Add in the paneer cubes and pour the fresh cream.
- Mix thoroughly to complete the paneer Sambhal.
- Place the Nasi Lemak rice on a banana leaf with the paneer sambal and garnish with sliced cucumber and dry roasted peanuts.
- Serve with a side of potato fries.
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