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Tuesday, May 17, 2011

Nasi Lemak

                I think most of us Malaysian grew up eating Nasi Lemak and it sort of became a staple diet; even the simple packet of Nasi Lemak with sambal, a quarter of an egg, a few fried Ikan Bilis & peanuts which we can buy on the foot path in front of shops or at gas station do taste absolutely good especially if you have just returned from quite a long trip overseas; haha you sort of crave for it And we did exactly that, we bought Nasi Lemak to satisfy our quest for Malaysian breakfast and for those of you abroad, Sen Hon and Wei-xun, this is especially for you both dear :), and for any of our children studying abroad it is with you in mind that I am posting this.


                 3 cups            long grain Rice
             650 ml                 Water
             100 ml                 fresh Santan
                 1 teasp            Salt
                 2                      Pandan leaves

  1. Wash Pandan leaves.  Shred/tear it on both ends but not the the very extreme ends [as otherwise cant make into a knot] then tie into a knot.  Then crush it with your palm.  [When you shred & then crush the leaes or any herb for that matter, it encourages them to release its fragrance/oil]
  2. Place rice, if possible, in a large siever & wash it in several changes of water & shake the siever while doing so.  This way the chances of the grains breaking is lessen :) Place in a rice cooer with the water, santan, salt & pandan leaves.
  3. Cook until liquid is absorbed, stir rice once & leave undisturbed until rice grains are cooked through.  Fluff rice up wit a fork and serve hot with sambal tumis, the traditional accompaniment of hard boiled eggs, sliced cucumber, fried Ikan Bils, peanuts & fried Kang Kong.

                           Sambal Tumis


           15 - 20                            Dried Chillies, wash & soak in hot water for 20 minutes
           10                                    small Onions/shallots
           1/2 teasp                        toasted Belacan
           1 - 1 1/2 teasp                Tamarind mix with 1/4 cup Water

           1                                      Big Onion

        1/2 Tabsp                         Sugar
            1 teasp                          Salt


         Addition either:-

                             1 cup             Ikan Billis, cleaned, rinsed & fried in oil


                         400 gm              fresh Squid


                          400 gm             medium size Prawns

  1. Snip dried chillies into 2 cm lengths, with scissors, & soak in hot water for 20 minutes until soft & plumb.  rinse chillies in a colander, discarding most of the seeds that end up in the collander.
  2. Place dried chillies, small onions & toasted Belacan in a blender & blend finely.
  3. Heat oil in a wok & fry the blended ingredients.  Fry over medium heat till most of the liquid evaporates & oil surfaces [this will take up to 20 minutes.
  4. Add either of the addition & cook for 8 - 10 minutes [if your choice is Ikan Bilis which you have pre fried & you want them crunchy, just add it in & cook for 4 - 5 minutes].
  5. Lastly add the tamarind mixture, BRING it to a boil, add salt & sugar to taste.
           Till my next post, xoxo, Ophelia

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