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Ingredients
For The Nasi Impit:
500g of Jasmine Rice, Rinsed
1.25 Liters of Water
1 Teaspoon of Salt
1 Lemongrass, Bruised/Smashed
2 Pandan Leaves, Knotted
For the Kuah Kacang:
2-3 Shallots
6 Cloves of Garlic
2 Inches of Ginger
1 Inch of Galangal
2 Sticks of Lemongrass
50g of Dried Shrimp
7 Dried Chilis (Deseeded and soaked in hot water)
500g of Chunky Peanut Butter
800ml of Water
1 Tamarind Slice
2 Tablespoons Of Palm Sugar
2 Tablespoons of Salt
½ Cup Of Vegetable Oil
6 Large Sheets of Banana Leaf
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Ili's Nasi Impit and Kuah Kacang
Subtly scented with lemongrass and pandan, Nasi Impit, or compressed rice is the perfect carb pairing for intense gravy-soaking dishes - think curry, rendang or even satay with its rich peanut sauce. It’s easy and fast enough to make, with just a regular boil of rice, infused with bashed stalks of lemongrass and a knot of pandan leaves for some herbylicious flavours. Finally, the rice is laid out on a tray and compressed, as the name suggests. For this, it is useful to have a weight of sorts; try a mortar and pestle or a cast iron pan.
Now the easiest part of this beloved peanut dip, typically served alongside satay, is hands-free. After frying (the “hardest” part), you’ll blitz up the fragrant heap of garlic, warming ginger, lemongrass, juicy onions and salty, fishy dried shrimp. Then it’s back in the pan for a brief sizzle, where you’ll sweeten the deeply spiced dip with sweet-sour tamarind, earthy palm sugar, and the nutty richness of peanut butter. Finally, lace your Nasi Impit, or Lontong with this sauce, or pour it over sticks of grilled satay.
- Easy
- 15 min
- 60 min
- 10 min
- 15 steps
- 19 Ingredients
- Easy
- 15 steps
- 19 Ingredients
- 15 min
- 60 min
- 10 min
Nasi Impit Steps
Directions
-
Cook The Rice
Rinse the rice until the water runs clear.
Add rice into a pot with water, salt, lemongrass and pandan leaves. Cook in a rice cooker or over a stove.
-
Line The Tray
Line a 9x9 inch square tray with parchment paper, with the ends sticking out at the sides of the tray to make it easier to take it out later on.
Cut up some banana leaves to fit in the tray and place it above the parchment paper for added flavour and aroma.
Once the rice is cooked, remove the pandan leaves and lemongrass from the rice.
Mash the rice using a wooden ladle.
Spread the hot mashed rice onto the tray. Place another banana leaf on top of the rice and use a smaller square tray over this to compress the rice. Weigh it down with a pestle mortar or a cast iron.
-
Cool The Nasi Impit & Serve
- Leave for at least 2 to 3 hours until the rice has completely cooled before removing the rice from the tray.
- Cut up the rice into bite sized squares and serve.
Kuah Kacang Steps
Directions
-
Saute The Ingredients
First, chop up and slice the shallots, garlic, ginger, galangal and lemongrass.
In a pan, heat up some oil and stir fry the shallots, garlic, ginger, galangal, lemongrass, shrimp and chilis for a few minutes until fragrant and softened. Once cooked, remove from the pan.
Get good quality toasted chunky peanut butter for maximum flavour.
-
Blend The Ingredients
- Add the sauteed items into a blender and blend until smooth.
-
Cook The Ingredients
Add the blended items into a pan along with the chunky peanut butter and half a cup of water. Mix it all together and bring it to a slow simmer before adding in the tamarind slice, palm sugar, salt and continue to cook for at least 20 minutes until the colour darkens a little.
Taste and season accordingly.
-
Serve
- Once cooked, remove it from the heat and serve.
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Ingredients
-
For The Nasi Impit:
500g of Jasmine Rice, Rinsed
1.25 Liters of Water
1 Teaspoon of Salt
1 Lemongrass, Bruised/Smashed
2 Pandan Leaves, Knotted
-
For the Kuah Kacang:
2-3 Shallots
6 Cloves of Garlic
2 Inches of Ginger
1 Inch of Galangal
2 Sticks of Lemongrass
50g of Dried Shrimp
7 Dried Chilis (Deseeded and soaked in hot water)
500g of Chunky Peanut Butter
800ml of Water
1 Tamarind Slice
2 Tablespoons Of Palm Sugar
2 Tablespoons of Salt
½ Cup Of Vegetable Oil
6 Large Sheets of Banana Leaf
Nutrition
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