Prep 20 mins
Cook 20 mins
160g packet kuah kacang or pecal sauce
100ml evaporated milk
100ml thick coconut milk
2 stalks lemongrass, crushed
2-3 slices galangal ginger
50g toasted peanuts, chopped
½ tsp salt
2 x 130g packets of nasi impit (sold at hypermarkets)
1. In a big pot, combine kuah kacang with water, evaporated milk, coconut milk, lemongrass and galangal.
Over low fire, simmer for 5 mins, stirring. Add more liquid if mixture is too thick. Add peanuts and salt. Set aside.
2. To make nasi impit, put rice packets into a big pot filled with 3 litres of water. Use high fire to bring water to a boil, then reduce fire to a slow boil and cook rice until packet expands to 3 times its size (about 40-50 mins). Partly cover pot, turn rice packets around twice to ensure rice is well cooked.
3. Top up pot with boiling water. Drain rice packet and leave to cool for 20 mins. Remove plastic casing and cut into cubes with a knife.
Recipe: Cindy Koo / Photo: Chris Leong / Art direction: Rina Ahmad