Moo was asking for nasi lemak recipe on facebook… which made me realize that I haven’t made it for ages!
Nasi lemak is one of Malaysian’s favourite dish… if not ‘the’.
Again… everyone has their own way of cooking nasi lemak and this is mine… healthier version… in my head at least as it contains no additional salt
1 1/2 cup rice
400ml (1 tin) thick coconut milk
1 cup water
1tsp fanugreek (halba) seeds
1 inch ginger, bruised
2 clove garlic, sliced
3 shallots, sliced
2 lemongrass, bruised
> wash the rice and put it in a saucepan.
> add all the ingredients into the saucepan and cover. Put the saucepan on the hob on high heat and bring to boil.
> turn the heat right down and let it simmer until all the liquid has evaporated. Flake the rice with a fork and now it is ready to be served.
Nasi lemak is usually accompanied by prawn sambal, hard boiled egg, sliced cucumber, crispy fried ikan bilis (whitebait) and peanuts. However, hubby doesn’t like seafood… so instead of making prawn sambal straight away, I made sambal without any prawns first. Then I fried some chicken breast for hubby and add the sambal on top… and as for me… I added prawns to my sambal
So here’s my sambla recipe.
10 dried chillies or 7 fresh red chillies
4 garlic cloves
1 red onion or 10 shallots
100g molasses or grated palm sugar
1tbsp tamarind pulp
1/2 cup water
> If you’re using dried chillies, remove the seeds from the chillies and soak them in hot water for 15 minutes. For fresh chillies, deseed and chop.
> Place the chillies in a food processor and add chopped capsicum, garlic, onion/shallots and belacan, and blend untils smooth. Add a bit of oil or water to keep the blade moving.
> Heat wok/frying pan over low heat and pour some oil. Add the chilli mixture and stir fry until the oil separates.
> Mash the tamarind pulp in water and squeeze and strain to obtain the juice. Add the tamarind juice and sugar and simmer until it reaches a jam-like consistency.
Now you can add prawns or ikan bilis to the sambal; or as I mentioned, you can fry some chicken and add the sambal on top. Delish…