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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Recipe Courtesy of
Ili Sulaiman

Ili's Nasi Impit and Kuah Kacang

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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

  1. 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.

    Cook The Rice


  2. 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.



  3. 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.
    Cool The Nasi Impit & Serve


Kuah Kacang Steps

Directions

  1. 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.



  2. Blend The Ingredients

    • Add the sauteed items into a blender and blend until smooth.


  3. 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.

    Cook The Ingredients


  4. Serve

    • Once cooked, remove it from the heat and serve.
    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

       

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