Comments on: Nasi Lemak 椰漿飯 – How to cook (the complete guide) https://www.tasteasianfood.com/nasi-lemak/ Asian Food Recipes and Techniques Sat, 01 Oct 2022 10:13:47 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Raj https://www.tasteasianfood.com/nasi-lemak/comment-page-1/#comment-32941 Mon, 14 Feb 2022 05:30:38 +0000 https://tasteasianfood.com/?p=23405#comment-32941 I just made the rice and it turned out great! thanks for the precise measurements. I used a scale and after washing the rice – waited at least an hour for most of the moisture to drain away to not throw out the water/rice ratio. Will try the sambal next time…

]]> By: KP Kwan https://www.tasteasianfood.com/nasi-lemak/comment-page-1/#comment-32936 Sat, 12 Feb 2022 01:05:47 +0000 https://tasteasianfood.com/?p=23405#comment-32936 In reply to Raj.

I use the unsalted stock for this recipe.

]]> By: Raj https://www.tasteasianfood.com/nasi-lemak/comment-page-1/#comment-32935 Fri, 11 Feb 2022 23:31:03 +0000 https://tasteasianfood.com/?p=23405#comment-32935 Hi – is the chicken stock salted or unsalted?

]]> By: KP Kwan https://www.tasteasianfood.com/nasi-lemak/comment-page-1/#comment-13580 Fri, 01 Nov 2019 07:16:20 +0000 https://tasteasianfood.com/?p=23405#comment-13580 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

]]>