Recipe: Appetizing Nasi Lemak – A Malaysian Story

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Nasi Lemak – A Malaysian Story. The flavors of nasi lemak have also changed as the predominantly Malay taste is adopted and tweaked by the introduction of the many other races of Malaysia. For example, Chinese nasi lemak tends to be served alongside non-halal side dishes, notably pork slices. Indian versions of the meal tend to resemble their signature banana-leaf rices, and the sambal is mixed together with other curries.

Nasi Lemak - A Malaysian Story After her husband died in a battle, Mak Kuntum had to work as a masseur to earn money for the family (apparently she was really good too!) and so Seri was often. Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. You can have Nasi Lemak – A Malaysian Story using 36 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Nasi Lemak – A Malaysian Story

  1. Prepare of A. Chili Sambal.
  2. Prepare 2 c of blended onions paste (see note 1).
  3. You need 1 c of chili paste (see note 2).
  4. It’s 1 tbsp of thick tamarind juice.
  5. It’s of (See note 3).
  6. It’s 25 g of coconut/palm sugar (or more, for a sweeter sambal).
  7. Prepare 1 tsp of chicken seasoning powder (or as needed).
  8. It’s of B. The Rice.
  9. You need 5 c of Basmathi Rice.
  10. It’s 2 stalks of lemon grass – bruised.
  11. It’s 10 cm of cut into.
  12. It’s 5 Slices of young ginger.
  13. Prepare 270 g of coconut cream – use AYAM BRAND, see pic.
  14. You need 1 1/2 tsp of salt.
  15. Prepare of C. Basic accompaniments.
  16. You need 1 of cucumber – sliced.
  17. It’s of Dried Anchovies – fried until crispy.
  18. You need of Raw peanuts – toasted until done in a wok with a tbsp of oil.
  19. You need of Eggs – boiled or fried.
  20. You need of Notes:.
  21. It’s 1 of . Blended onions paste.
  22. Prepare of πŸ‘‰πŸ» 1 big brown onion.
  23. Prepare of πŸ‘‰πŸ» 1 shallot.
  24. You need of πŸ‘‰πŸ» 4 garlic.
  25. Prepare of πŸ‘‰πŸ» 5 candlenuts or cashewnuts.
  26. You need of πŸ‘‰πŸ» a thumb size belacan/terasi/shrimp paste.
  27. Prepare of πŸ‘‰πŸ» Blend with 1/3 c of water or as needed.
  28. Prepare of πŸ‘‰πŸ» make into 2 cups of thick paste.
  29. It’s 2 of . Chili Paste.
  30. You need of πŸ‘‰πŸ» Use a bowl of both mild and hot dried chillies (mixed).
  31. You need of πŸ‘‰πŸ» Dried Chillies then cut and soak in hot water to soften.
  32. Prepare of πŸ‘‰πŸ» Next, blend softened chilies with enough water (1/3 c) until fine. Make into a cup of thick paste.
  33. You need 3 of . Tamarind juice.
  34. You need of πŸ‘‰πŸ» Use a thumb size of seedless tamarind paste.
  35. You need of πŸ‘‰πŸ» Soak in 2 tbsp of hot water and stir to dissolve.
  36. You need of πŸ‘‰πŸ» Use a tbsp for this recipe.

It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra. The story continues with Mak Kuntum coming home from work and upon smelling the fragrant rice, she asked her daughter what it was, to which Seri replied “Nasi le, mak!” (rice, mother!), and that was how it got its name – Nasi Lemak. Of course, there is little concrete evidence to this story but nevertheless, it’s a fun story to tell.

Nasi Lemak – A Malaysian Story step by step

  1. A. Chili Sambal – Heat 1/2 c of oil (plus extra 1/4 c) in a heated wok. Saute 2 cups of blended onions until aromatic. Add a cup of chilli paste and cook on medium heat until oil is separated from the paste. Add tamarind juice, coconut sugar and chicken seasoning powder. Keep stirring until this pale looking paste mixture turns into a dark and thick sambal paste. Taste and adjust seasonings accordingly before removing sambal from the heat..
  2. B. The Rice – In a rice pot, Wash rice until water is no longer looking cloudy. Drain the water. Place all ingredients in B and mix well with the rice. Measure the level of liquid in the rice pot and then add sufficient water to cook rice. Cook rice as usual. Once cooked, fluff the rice with a chopstick. Note: you can add few cuts of pandan leaves to the rice pot when cooking the rice..
  3. C. Basic Accompaniments – prepare all accompaniments. Serve with Sambal, rice and the rest of the side dishes or the accompaniments..

The couple wanted to introduce an unconventional and modern yet authentic way of enjoying nasi lemak with a flair of their own. All the dishes at this restaurant were homemade recipes by Samantha – her love and passion for cooking was also one of the reasons why Nasi Lemak Bamboo was born. Nasi lemak merupakan makanan tradisi Melayu Malaysia. Ianya juga boleh ditemui di Singapura, Indonesia dan Brunei. Nasi Lemak dapat ditemui di semua bahagian Malaysia dan juga Singapura.

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