Nasi lemak, literally means fat/creamy rice. A Malaysian national dish, it's a staple for many people, and consumed by locals as breakfast, lunch, dinner or even late night supper. These nasi lemak typically are packed in banana leaf, though now many are wrapped in wax paper / old newspaper with plastic sheets and can cost down to a mere RM1.50 a pack.
Main ingredient is of course the coconut milk steamed rice, cucumber as the refreshing bites. The condiment can range from the basic fried anchovies with peanuts or in sambal (chili sauce), hard boiled eggs, and to the more lavish versions of squid curry, fried chicken, fried fish, curry chicken or even beef/lamp curry. Some are even served with papadum nowadays.
Ingredients:-
Coconut Milk Rice
2 cups of rice
3 screwpine leaves (tie them into a knot individually)
Salt to taste
150ml coconut milk
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (dried anchovies sambal)
½ onion, sliced
50g ikan bilis (dried anchovies)
1 clove garlic
2 shallots
5 dried chillies
1 teaspoon of belacan (fermented prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
Main ingredient is of course the coconut milk steamed rice, cucumber as the refreshing bites. The condiment can range from the basic fried anchovies with peanuts or in sambal (chili sauce), hard boiled eggs, and to the more lavish versions of squid curry, fried chicken, fried fish, curry chicken or even beef/lamp curry. Some are even served with papadum nowadays.
My version of nasi lemak is usually whatever I have on hand. We had a nice BBQ with friends yesterday & I made some satay chicken. We have 6 skewers left, so I thought, why not make nasi lemak? It is not a complicated recipe but it does require some work, but nothing can stop me from enjoying a steaming plate of nasi lemak, so here it is, my version with chicken satay.
Coconut Milk Rice
2 cups of rice
3 screwpine leaves (tie them into a knot individually)
Salt to taste
150ml coconut milk
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (dried anchovies sambal)
½ onion, sliced
50g ikan bilis (dried anchovies)
1 clove garlic
2 shallots
5 dried chillies
1 teaspoon of belacan (fermented prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
* There are also store bought version. Not as good but half the work :)
Other condiments
2 hard boiled eggs (cut into half)
cucumber slices (to your liking)
Other condiments
2 hard boiled eggs (cut into half)
cucumber slices (to your liking)
Left over chicken satay
Method:
1. 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 into the rice and cook your rice.
2. Soak the dried anchovies and clean them off their bones. Drain the water, pat dry, pan fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and de-seeded dried chilies with a mortar and pestle (or food processor)
4. 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.
5. Heat some oil in a pan and fry the pounded spice paste until fragrant.
6. Add in the onion rings, anchovies and stir well.
7. Add tamarind juice, salt, and sugar.
8. Simmer on low heat until the gravy thickens. Set aside.
9. When the rice is done, dish up the steamed coconut milk rice and pour some sambal ikan bilis at the side of the rice (or over the rice if you like)
10. Serve with chicken satay, cucumber slices, and hard-boiled eggs.
Method:
1. 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 into the rice and cook your rice.
2. Soak the dried anchovies and clean them off their bones. Drain the water, pat dry, pan fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and de-seeded dried chilies with a mortar and pestle (or food processor)
4. 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.
5. Heat some oil in a pan and fry the pounded spice paste until fragrant.
6. Add in the onion rings, anchovies and stir well.
7. Add tamarind juice, salt, and sugar.
8. Simmer on low heat until the gravy thickens. Set aside.
9. When the rice is done, dish up the steamed coconut milk rice and pour some sambal ikan bilis at the side of the rice (or over the rice if you like)
10. Serve with chicken satay, cucumber slices, and hard-boiled eggs.
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