Malay Recipe

Nasi Lemak Recipe




ngredients :


(a) for the rice
270g white rice
40g shallots, sliced thinly
5g garlic, chopped
200ml water
350ml diluted coconut milk
20g screwpine leaves
3g salt
(b) for sambal (chilli)
20g dried chilli
5g garlic
40g shallots
90g onions, sliced thinly
25g tamarind paste to be dissolved in 60ml water
3g salt
10g sugar
20g vegetable oil
Cooking the rice

1. Wash and clean the rice.
2. Place the rice in a pot with water, shallots, garlic, screwpine leaves and salt.
3. Cook rice in an electric rice cooker.

Cooking the sambal

1. Firstly, blend the shallots, garlic and dried chilli with 250ml of water.
2. Put the vegetable oil into a wok and heat the oil.
3. Saute the blended ingredients.
4. Add in the sliced onions and mix.
5. Pour in the tamarind juice. Mix well. Let the ingredients cook awhile.
6. Lastly, add the sugar and salt and let the sambal simmer and taste.

Nasi lemak is served with fried anchovies and nuts as well as sliced cucumbers and eaten with sambal. You can also eat nasi lemak with hard-boiled eggs. Some Malaysians even eat nasi lemak for lunch and dinner too but this dish is mostly served at breakfast.






KETUPAT


The last night of Ramadan must end with ketupat rendang. However, I decided to cook ketupat ( pressed cooked rice) segera (instant) with peanut sauce and for the meat is chicken cook in spicy sambal. Before I enjoy all of this delicious authentic Malaysian meal to celebrate Aidil Fitri, I save the food in a container for Gertrude. She is coming to celebrate Raya with me. That is very thoughtful of her.

This time I decided to blend the basic ingredients for each meal in just one time.
For all three meals including the lodeh, here is the basic ingredients to blend.

10 medium size onions
4 inches frozen galanghal (lengkuas)
4 inches fresh ginger
10 garlic
2 tablespoon chopped lemongrass
1/3 cup dried shrimp
20 red cherry hot peppers ( remove the seeds)
( Divide this blend into 3 parts. The third part should be less than the other two because we will use it in the lodeh.

Spicy peanut sauce:

3 cups honey roasted peanuts (grind coarsely )
1 cup thick coconut milk
1 cup chicken stock

Method:

In 1/4 cup olive oil, heat on medium one part of the blended spices until lightly brown.
Add ground peanuts.
Stir well.
Add coconut milk.
Stir well.
Add chicken stock.
Stir.
Set the heat to low.
Simmer until oil comes to the surface. Stir and let it simmer for another 10 minutes.
Add more chicken stock or water if you like more gravy.
Salt to taste. My chicken stock is already salty, so I don't have to salt it.

To cook the pressed rice.
In a big pot, boil the plastic packed rice cover with lots of water for 1 hour. I am using low heat to slowly cook the rice. I also add 3 pieces pandan leaves to get the sweet aroma. When the rice in the plastic bag plump up, turn off the heat and let the pressed rice completely cool before cutting.

Spicy Sambal Chicken:

3 pieces young chicken leg quarters cut into bite size.
In 1/4 cup olive oil, fry the blended ingredients listed above.
Add chicken.
Stir well.
Add 1 cup chicken stock.
Cook until chicken is fully cook. Meaning no blood running out of the chicken.

Lodeh:

Tempe
Coleslaw salad mix
Shredded carrots
1 cup thick coconut milk
1 cup chicken stock.

Method:

In a big pot mix all ingredients plus the blended spices and simmer until bubbly.