NASI LEMAK
Ingredients:
Nasi lemak:-
2 cups rice
1 cup coconut milk
2 ½ cups water
3 shallots sliced thinly
1 screwpine leave (daun
pandan)
1 lemon grass
Salt to taste
Sambal Cili (Chilly gravy):-
30 dried chillies, soaked and
blended to a paste
1 bombay onion, peeled and
sliced thinly
10 shallots pounded
2 garlic pounded
1 lemon grass
1 teaspoon anchovy powder
1 teaspoon dried geragau
shrimp, pounded
3 tablespoon fried anchovies,
pounded
1 tablespoon tamarind paste
mixed with 1 cup water
1 tablespoon thick and sweet
soy sauce
2 tablespoon palm sugar
Salt to taste
Condiments:
2 hard boiled eggs cut into 4
wedges
1 cucumber, peeled and sliced
3 tablespoon deep fried
anchovies
Cooking Steps
1.
Prepare the rice:
a.
Wash
the rice until the water turns clear
b.
Put
the rice, coconut milk, water, lemon grass, screwpine leave, sliced shallots
and salt into the rice cooker and cook just as cooking plain rice
2.
Boil
the eggs:
a.
Wash
the eggs and put into a small pot
b.
Add in
enough water to totally cover all the eggs
c.
Turn
on the stove on medium heat and let it boil for 10 minutes
d.
Leave
the hard boiled eggs soaked in cold water for about 3 minutes so that the egg
shell will not stick to the egg during peeling process
e. Peel the eggs and cut into 4-6 wedges
3.
Deep
fry the anchovies:
a.
Heat
about 10 tablespoons of cooking oil in a frying pan or wok on medium heat
b.
Test
the temperature of the oil by putting in 1 anchovy
c.
When
oil is at the right temperature fry the remaining anchovies quickly same as
like frying fish crackers (keropok).
This is because the oil is on medium heat and the anchovies will fry
quickly but crunchy.
d.
Once
the oil has stopped sizzling, the anchovies are ready to be scooped out of the
oil using a wired ladle and let it strain in a wired basket
e.
Once
cooled, store 2 tablespoon anchovies in an airtight container. Put the remaining anchovies into a mortar and
pound until fine.
4.
Cook
the Sambal Cili or Chilly Gravy
a.
Reheat
the oil used for frying the anchovies on medium heat
b.
Fry
the blended chilly paste until cooked.
Cover the pan but stirring occasionally
c.
Add in
the sliced onion and lemon grass
d.
Add
the blended garlic and shallots into the pan and continue frying for 3
minutes. Cover the pan and stir
occasionally
e.
Put in
the soy sauce, tamarind juice, and palm sugar.
f.
Stir
in the pounded fried anchovies, cover the pan and let it simmer for another 5
minutes on low heat
g.
Add in
the salt and taste. Then, turn off the
stove
5.
Serve
the Nasi lemak, sambal and condiments
a.
Loosen
the nasi lemak grains
b.
Plate
in some nasi lemak, followed by some
sambal at the side, as well as some sliced cucumber, anchovies and a wedge of
hard boiled egg.
c.
Serve
while the nasi lemak is still hot.
Wassalam~
