Kitchen Corner

August 4, 2015

Nasi Lemak

Before I forget about the recipe, I better jot it down how I make this. If I'm not mistaken I've not making Nasi Lemak for more than 10 years. The last time I made it was bringing along for water fall picnic. As Nasi Lemak can be bought everywhere and anytime, I don't border to make it but I don't know what makes me to feel making it by myself again. I try to recall how I make them and I'm glad the result is good. The coconut rice is slightly soft as I purposely make it to suit my boy taste buds, he just want soft rice.  The sambal is very tasty with more gravy which is not too spicy and we can have more to go with the coconut rice. Serving Nasi lemak on  banana leaves is a bonus as the smell is so good. Anyway, the recipe is for my future reference just in case I got the mood to make Nasi lemak again and recipe is quite base to suit me and my family taste buds.

Coconut rice: 

1 cup of rice
1 + 1/4 cups of water 
1/2 + 1/4 cups of fresh coconut milk
4 strips pandan leaves
4 pieces ginger
1/2 teaspoon salt


50g chili paste
6 shallots
4 gloves of garlic
1 thumb size of ginger
4 teaspoon balacan
2 large red onion
A big handful of asam soak with 1 cup water
2 tablespoon powdered ikan bilis
Salt and sugar
Some fried ikan bilis
some toasted peanut
some slice cucumber
2 hard boil eggs

Wash the rice and add the water and coconut milk. Stir in the salt to combine. Add the pandan leaves and ginger. Steam for 50 minutes. 

Blend chili paste, shallot, garlic, ginger and balacan until combine. Fry it on a pan with some oil until fragrant and color turn a little darker. Add sliced red onion and keep frying then add the the asam juice. Season with salt and sugar. Stir in the ikan bilis powder. I fried them until the water reduced a little
and color turn darker.

To assemble, add a bowl of coconut rice on the center of banana leaves while the rice is still hot. Sprinkle the side with roasted peanut and fried ikan bilis together with slice cucumber and cut hard boil egg. Spoon some sambal on a small piece of banana leaves and place on the rice. Wrap them tightly and ready to serve. 

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