Nasi Hujan Panas Istimewa (Special with Sambal)
85% asli · Malaysian
An elevated version of Nasi Hujan Panas, this recipe incorporates a homemade sambal for an extra layer of flavor and spice, alongside a richer selection of vegetables and aromatics for a truly special meal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice2 cups
- Water3 cups
- Coconut milk1/2 cup
- Pandan leaf1, tied in a knot
- Lemongrass1 stalk, bruised
- Ginger1 inch piece, sliced
- Garlic2 cloves, minced
- Red chili2, finely chopped
- Green peas1/4 cup
- Corn kernels1/4 cup
- Carrots1/4 cup, diced
- Saltto taste
- Vegetable oil2 tablespoons
- Sambal Belacan2 tablespoons
- Fried shallotsfor garnish
- Cilantrofor garnish
Langkah
- 1
Rinse Basmati rice thoroughly. Drain well.
- 2
In a pot, heat vegetable oil over medium heat. Sauté minced garlic, chopped red chilies, bruised lemongrass, and sliced ginger until fragrant.
- 3
Add the rinsed rice to the pot and stir for 1-2 minutes to coat with aromatics.
- 4
Pour in water, coconut milk, and add the knotted pandan leaf and salt. Bring to a boil.
- 5
Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 6
Gently stir in the green peas, corn, and diced carrots. Cover and let steam for another 5 minutes.
- 7
Remove pandan leaf. Fluff the rice with a fork.
- 8
Serve hot, topped with a spoonful of Sambal Belacan, fried shallots, and fresh cilantro.
