Side

Mike Eggert's coconut herbed rice

Name: Coconut herbed rice
Cuisine: /asian recipes
Ingredients: 2cm piece ginger, finely grated; 2 black garlic cloves (from selected supermarkets and greengrocers) or blanched regular garlic, crushed; 1 tsp brown sugar; 2 tbs coconut milk; Finely grated zest and juice of 3 limes, plus extra lime wedges to serve; 1/4 tsp fish sauce; 1 tbs soy sauce; 4 cups cooked long-grain white rice (2 cups (400g) uncooked rice); 1 bunch each mint and coriander, leaves finely chopped; 4 pandan leaves (from Asian grocers – optional); Fried Asian shallots, ikan bilis (dried anchovies) and pork floss (all from Asian grocers), roasted peanuts, chilli jam, thinly sliced cucumber, thinly sliced Asian red eschalots, green beans and Thai basil leaves, to serve

Rate now

Jump to recipe

"This dish takes the best of nasi lemak – rice cooked in coconut milk and pandan leaves – and nasi ulam, another rice dish laden with herbs and punchy toppings."

2cm piece ginger, finely grated
2 black garlic cloves (from selected supermarkets and greengrocers) or blanched regular garlic, crushed
1 tsp brown sugar
2 tbs coconut milk
Finely grated zest and juice of 3 limes, plus extra lime wedges to serve
1/4 tsp fish sauce
1 tbs soy sauce
4 cups cooked long-grain white rice (2 cups (400g) uncooked rice)
1 bunch each mint and coriander, leaves finely chopped
4 pandan leaves (from Asian grocers – optional)
Fried Asian shallots, ikan bilis (dried anchovies) and pork floss (all from Asian grocers), roasted peanuts, chilli jam, thinly sliced cucumber, thinly sliced Asian red eschalots, green beans and Thai basil leaves, to serve

Method

1.

Using a mortar and pestle, pound the ginger, garlic and sugar to a paste.
2.

Stir in coconut milk, lime zest and juice, fish and soy sauce.
3.

Place cooked rice and herbs in a bowl. Add 1/2 cup (125ml) dressing and toss to combine, adding extra dressing to taste. Reserve remaining dressing to serve.
4.

Wet pandan leaves, if using, under running water. Microwave for 15 seconds or until fragrant. (Alternatively, blanch in boiling water for 30 seconds, then refresh.)
5.

Place pandan leaves on a platter and mound rice mixture on top.
6.

Place the remaining ingredients evenly around rice and serve with reserved dressing.