One of Malaysia's most loved food is nasi lemak loosely translated to mean fatty (lemak) rice (nasi). What it actually is though is a complete meal comprising fragrant coconut rice (from which the name comes, so don't expect this to be a low cal meal), sambal ikan bilis (dried anchovies sambal), fried ground nuts, boiled eggs and fresh cuts of cucumber. You can also add many other items to this meal (i.e. fried chicken / curried chicken / chicken rendang, quail egg sambal, masala / fried prawns, fresh squid sambal/masala, stir fried french beans, kangkung (water spinach) belacan, etc, etc...... you get the picture. For vegetarians, simply substitute the ikan bilis sambal with a tofu sambal, which you can also find on my site.
I absolutely love nasi lemak and without restrain, may find myself easily eating it 3-4 times a week and my daughter takes after me. This is how we make nasi lemak at home.
Ingredients (10 pax)
5 full cups basmati rice (try to use long grain rice)
375 ml coconut milk (you can use those in packets) combine with water to make 8 1/2 cups
2 tumb size ginger - cut fine lengthwise
2 stalks lemon grass (serai) smash the ends
2-4 pandan leaves - tie into a knot
4-5 pips of garlic - leave the skin on but give it a good wash
1 tsp salt
1 1/2 tsp sugar
Method:
Wash the rice, remove water and keep aside.
In the rice cooker, pour in the coconut milk-water mixture, add the ginger, salt and sugar and cook this to a boil with lid closed
The minute it starts boiling add the rice and stir using chopsticks. Close the lid.
Allow the rice to cook.
Just as the rice is setting, add the lemon grass, pandan leaves and garlic. Push these into the rice and continue to cook covered.
One the rice is cooked, give the rice a stir using the chopsticks and turn of the cooker. Cover the pot and let the rice continue to cook in its own heat.
Leave for at least 15 minutes before serving with other dishes and condiments. Sambal Ikan Bilis Ingredients: To grind A (coarsely chop the items): 2 large onions 5 pips garlic 1 tumb size ginger 2 stalks lemon grass (only use 4" from the stem up) To grind B: 2 large tomatoes Others: 3 tbp chili powder 1 ikan bilis cube (flavouring, if you don't have this then just use extra salt) 3 hand full dried ikan bilis - pound lightly and then fry till only half cooked, keep aside salt and sugar to taste Method:
Heat the oil and fry the ground A mixture.
Once the smell starts rising, add chili powder and fry for 2 minutes.
Add the ground tomatoes and continue to cook till the oil starts separating. This indicated that the combination is well cooked.
Now add the ikan bilis cube, salt and sugar. Stir for 1 minute or till thick.
Add the fried ikan bilis and continue to cook till the dish is a nice thick consistency.
You are now ready to serve it with the coconut rice, fried ground nut, fried ikan bilis (look for the small white bait) and cucumbers.
ENJOY!
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