Hey everyone!
It's weekend and it's nasi lemak time for me..A relaxing weekend calls for a classic nasi lemak, a dish that I have wanted to make since last week. Nasi lemak is an all day dish, so I'm pretty sure I can treat myself on a classic nasi lemak during the weekend.
Since I'm far far away from home in Malaysia, I must admit that I don't eat this dish often now and the truth is I don't make this dish often too but when I do, I will do the best I can. I grew up on classic nasi lemak and I love it.
CLASSIC NASI LEMAK
Ingredients;
2 cups basmati rice
1 cup coconut milk
1 1/2 cup water
2cm ginger, sliced
1 shallot, sliced
A pinch of salt
Method;
- Wash the rice until the water runs clear. Transfer in the rice cooker and add coconut milk, water, ginger, shallot and a pinch of salt. Press the cook button and just let the rice cook itself.
NASI LEMAK SAMBAL
Ingredients;
1/2 onion, thinly sliced
10-15 dry chilies or more, boil or soak in hot water until chilies softened
1 onion
2 garlic
1 cm ginger
1/2 cup tamarind juice, from 1 tablespoon tamarind paste
Salt and palm sugar/brown sugar to taste
Method;
- Blend chilies, onion, garlic and ginger with a bit of water into fine paste.
- Heat up about 1/4 cup oil in a wok or saucepan and fry sliced onion until fragrant.
- Add chilies paste and cook until the oils separate onto the surface, about 4-5 minutes.
- Add in a bit of water little by little if it too dry. Stirring frequently.
- Add tamarind juice and season with salt and sugar.
- Simmer over low heat and let the chilies paste cook for 20-30 minutes or until the sauce are thickened as desired. The sambal has a good balance of sweetness, saltiness and spiciness taste.
- Serve nasi lemak with basic condiments like sambal, fried anchovies, fried peanuts, hard boiled egg and cucumber.
Happy weekend and enjoy a classic nasi lemak!
It's weekend and it's nasi lemak time for me..A relaxing weekend calls for a classic nasi lemak, a dish that I have wanted to make since last week. Nasi lemak is an all day dish, so I'm pretty sure I can treat myself on a classic nasi lemak during the weekend.
Since I'm far far away from home in Malaysia, I must admit that I don't eat this dish often now and the truth is I don't make this dish often too but when I do, I will do the best I can. I grew up on classic nasi lemak and I love it.
CLASSIC NASI LEMAK
Ingredients;
2 cups basmati rice
1 cup coconut milk
1 1/2 cup water
2cm ginger, sliced
1 shallot, sliced
A pinch of salt
Method;
- Wash the rice until the water runs clear. Transfer in the rice cooker and add coconut milk, water, ginger, shallot and a pinch of salt. Press the cook button and just let the rice cook itself.
NASI LEMAK SAMBAL
Ingredients;
1/2 onion, thinly sliced
10-15 dry chilies or more, boil or soak in hot water until chilies softened
1 onion
2 garlic
1 cm ginger
1/2 cup tamarind juice, from 1 tablespoon tamarind paste
Salt and palm sugar/brown sugar to taste
Method;
- Blend chilies, onion, garlic and ginger with a bit of water into fine paste.
- Heat up about 1/4 cup oil in a wok or saucepan and fry sliced onion until fragrant.
- Add chilies paste and cook until the oils separate onto the surface, about 4-5 minutes.
- Add in a bit of water little by little if it too dry. Stirring frequently.
- Add tamarind juice and season with salt and sugar.
- Simmer over low heat and let the chilies paste cook for 20-30 minutes or until the sauce are thickened as desired. The sambal has a good balance of sweetness, saltiness and spiciness taste.
- Serve nasi lemak with basic condiments like sambal, fried anchovies, fried peanuts, hard boiled egg and cucumber.
Happy weekend and enjoy a classic nasi lemak!
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