Thursday, February 19, 2009

NASI LEMAK.. A Malaysian favourite

Ingredients for Nasi Lemak
2 cups of long grain rice
3 screwpine leaves (pandan, tie them up into a knot)
Ginger slices
Lemon Grass
2 cloves of sliced garlic
Salt to taste

1 bowl of thick coconut milk
Some water

Ingredients for Sambal Ikan Bilis

1 cup of waterTamarind Juice from Tamarind pulp (1 tablespoon, heaped) 2 shallots
1 bulb of
1 Cube gula melaka
1 cm ginger
10 dried chillies1 teaspoon of belacan (prawn paste)
1 tablespoon of dried shrimp

1/4 teaspoon of salt
½ cup raisins
3 ringed Onions
1 cup fried ikan bilis (dried anchovies)

For Garnish..
2 hard boiled eggs (cut into half)
Peanuts roasted or fried

1 small cucumber (cut into slices and then quartered)

Nasi Lemak
Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves, ginger & garlic into the rice and cook your rice.

Sambal Ikan Bilis
Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. (Just 1/2 cooked)

Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes.
Squeeze the tamarind constantly to extract the flavor into the water.
Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the fried ikan bilis and stir well.
Add tamarind juice, salt, and sugar.
Simmer on low heat until the sambal thickens.

Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
Serve with peanuts, cucumber slices, and hard-boiled eggs

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