Nasi Padang is a popular Indonesian dish that is also widely available and enjoyed in neighboring Malaysia. Here is a recipe for making Nasi Padang in Malaysia:
Ingredients:
- 2 cups of rice (jasmine rice is recommended)
- 1 1/2 cups of water
- 3-4 pandan leaves
- Salt
- Cooking oil
- 2 cloves of garlic, minced
- 2 shallots, chopped
- 1 lemongrass, bruised
- 1 piece of ginger (about 2 cm), thinly sliced
- 2 kaffir lime leaves
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 350 grams of protein (chicken, beef, or fish)
- 2 cups of coconut milk
- 2 pieces of turmeric leaves
- 1 tablespoon of tamarind pulp
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
Instructions:
1. Rinse the rice and drain it well.
2. In a rice cooker, add the rice, water, and pandan leaves. Cook the rice according to the rice cooker's instructions.
3. In a frying pan, heat up the cooking oil over medium heat. Add in the garlic, shallots, lemongrass, ginger, kaffir lime leaves, coriander powder, cumin powder, turmeric powder, chili powder, and salt. Stir well and cook until fragrant.
4. Add in the protein of your choice (chicken, beef, or fish) and stir until it's fully coated with the spices.
5. Pour in the coconut milk and add in the turmeric leaves. Stir well and bring the mixture to a boil.
6. Reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the protein is fully cooked and the sauce has thickened.
7. In a small bowl, mix the tamarind pulp, brown sugar, and salt with some hot water. Stir to dissolve the tamarind pulp.
8. Add the tamarind mixture into the sauce and let it cook for another 5 minutes.
9. To serve, place a scoop of rice on a plate and add some of the protein and sauce on top of the rice. You can also add some vegetables, such as stir-fried cassava leaves, on the side.
Enjoy your delicious Nasi Padang as seen at Malaysia streets!
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