Hello,
A busy month has passed! Last week I came back from my home town where I spent 3 weeks for holidays. I felt the weather was a little bit sunny and hot but when it was raining for a few days, the temperature was just nice for me, just like here in Brittany.
This time my holiday it's all about food and meet up some relative which are some of them I haven't seen for quite long time. This holiday also means it's time to let go for a while or to forget all the food guilt and just enjoy the good food that I missed for so long.
Once arrived here, it won't take me that long to cook some Asian famous dish after my holiday and last few days, I made pandan nasi lemak using the fresh screw pine leaves that I brought from my mum house. It was similar with the nasi lemak recipe from my previous post, I just used and add the pandan juice together with the coconut milk. It seems like this nasi lemak with the sambal is the best one I've made so far, it tastes as good as it looks. We both agreed with that!
PANDAN NASI LEMAK
Ingredients;
2 cups rice
2 cups coconut milk
1/2 cup pandan juice, (5 pandan leaves blend with 1/2 cup water)
2 shallot, sliced
2cm ginger, sliced
Method;
- Heat up some oil by using the electric rice cooker pan and fry shallot and ginger until fragrant.
- Add coconut milk, pandan juice and a pinch of salt.
- Add in rice, stir to mix well and cover. Let the rice cook itself. Once the rice are cook, use chopsticks to loosen the rice and cover again.
NASI LEMAK SAMBAL
Ingredients;
1/2 cup fried anchovies
10-15 dry chilies or more, boil or soak in hot water until chilies softened
6 shallot
4 garlic
1 teaspoon shrimp paste
1/2 cup tamarind juice, from 1 tablespoon tamarind paste
Method;
- Blend chilies, shallots, garlic and shrimps paste into fine paste.
- Heat up about 1/4 cup oil in a wok or saucepan and fry chilies paste until the oil comes out and separated about 4-5 minutes.
- Add in a bit of water little by little if it too dry. Stirring frequently.
- Add tamarind juice, sugar and salt.
- Simmer on low heat and let the chilies paste cook for 15-20 minutes or until the sauce are thickened as desired.
- Once the sambal are cold, add fried anchovies.
Enjoy the pandan nasi lemak with other choice of condiments!
A busy month has passed! Last week I came back from my home town where I spent 3 weeks for holidays. I felt the weather was a little bit sunny and hot but when it was raining for a few days, the temperature was just nice for me, just like here in Brittany.
This time my holiday it's all about food and meet up some relative which are some of them I haven't seen for quite long time. This holiday also means it's time to let go for a while or to forget all the food guilt and just enjoy the good food that I missed for so long.
Once arrived here, it won't take me that long to cook some Asian famous dish after my holiday and last few days, I made pandan nasi lemak using the fresh screw pine leaves that I brought from my mum house. It was similar with the nasi lemak recipe from my previous post, I just used and add the pandan juice together with the coconut milk. It seems like this nasi lemak with the sambal is the best one I've made so far, it tastes as good as it looks. We both agreed with that!
PANDAN NASI LEMAK
Ingredients;
2 cups rice
2 cups coconut milk
1/2 cup pandan juice, (5 pandan leaves blend with 1/2 cup water)
2 shallot, sliced
2cm ginger, sliced
Method;
- Heat up some oil by using the electric rice cooker pan and fry shallot and ginger until fragrant.
- Add coconut milk, pandan juice and a pinch of salt.
- Add in rice, stir to mix well and cover. Let the rice cook itself. Once the rice are cook, use chopsticks to loosen the rice and cover again.
NASI LEMAK SAMBAL
Ingredients;
1/2 cup fried anchovies
10-15 dry chilies or more, boil or soak in hot water until chilies softened
6 shallot
4 garlic
1 teaspoon shrimp paste
1/2 cup tamarind juice, from 1 tablespoon tamarind paste
Method;
- Blend chilies, shallots, garlic and shrimps paste into fine paste.
- Heat up about 1/4 cup oil in a wok or saucepan and fry chilies paste until the oil comes out and separated about 4-5 minutes.
- Add in a bit of water little by little if it too dry. Stirring frequently.
- Add tamarind juice, sugar and salt.
- Simmer on low heat and let the chilies paste cook for 15-20 minutes or until the sauce are thickened as desired.
- Once the sambal are cold, add fried anchovies.
Enjoy the pandan nasi lemak with other choice of condiments!
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