Sunday, 5 May 2013

Nasi Lemak Recipe

Nasi Lemak Recipe


Coconut Milk Steamed Rice
2 cups of Long grained rice
4 cups of Coconut milk (Santan)
Some Water
1 inch of Ginger, sliced thinly
2 knots of Pandan leaf, tied it into a knot
1 stick of Lemon grass, smashed
1/2 tsp of Salt

Sambal Tumis
100g of Dried chili
60g of Shallots, blended
30g of Garlic, blended
30g of Dried shrimp paste (Belachan), baked or roasted for about 15mins
50ml of Tamarind juice, mixed with water
100g of medium-size dried anchovies (Ikan bilis), peeled
100g of Red onions, sliced
1 tsp of Salt
2 tbs of Sugar
½ cup of Cooking oil

Pork Rendang
1.2kg of Pork shoulder, boneless
1 pack of Mak Nyonya Perencah Rendang
300ml of Coconut milk
300ml (1 1/2 cups) of Water
100mg of Coconut shred

1 bundle of kangkong (river spinanch); cut stems 1” length
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon garlic; minced

Other Garnish
Hard boiled eggs, as many as you wish
1 small Cucumber, cut into half and sliced
1 packet of Ground nuts, roasted

Coconut milk steamed rice
1.      Just like making steamed rice, rinse your rice and drain.
2.      Add the coconut milk, and soak for 10 minutes.
3.      Add salt to taste
4.      Pour 2tsp of oil in the rice cooker, add the rice and let the oil coat the rice
5.      Now add some water.
6.      Add sliced ginger, pandan leaves and lemon grass into the rice
7.      Place it in rice cooker and cook your rice.
8.      Occasionally loosen rice grains with a chopsticks.

Sambal Tumis
1.      Take out all seeds from the dried chilies so that the sambal will not be too hot.
2.      Then boil and blend the chilies.
3.      Place dried chilies, shallots, garlic and dried shrimp paste in a blender, add 1 cup of water (just enough to cover the ingredient) and blend it into a smooth paste (2 – 3 minutes)
4.      Heat a wok with some cooking oil and pour the paste on to the wok
5.      Stir-fry until the paste is almost dry or it changes color
6.      Add tamarind juice and stir fry again until the paste is almost dry
7.      Add dried anchovies and red onions
8.      Lastly, add 1 salt and sugar to taste.

1.      Saute garlic.
2.      When golden brown, add all other ingredients.  
3.      Cover and simmer until done.
4.      Don’t overcook the kangkong.
5.      Serve hot!

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