Cooking Recipe: Nasi Lemak (Malaysian Local Food)
8:20 PM
Ingredients
Traditional Nasi Lemak:
- 2 cups japanese sumo rice
- 1 cup coconut milk
- 3 cups water
- 1 teaspoon salt
- 2 shallots (crushed)
- 2 garlic (crushed)
- 3 screw pine leaves (tie them in a knot)
Sambal Ikan Bilis:
- 50 grams dried anchovies
- 300 grams onion
- 50 grams Garlic
- 40 grams dry chilli
- 8 pieces red bird eye chilli
- 10 grams shrimp paste (belacan)
- 10 grams tamarind paste
- 2 tablespoons Del Monte tomato paste
- 2 cups water
- 10 grams belacan
- 1 teaspoon salt
- ½ tsp sugar
Method
Traditional Nasi Lemak:
- Put all the ingredients in the rice cooker & boil until it’s cooked.
Sambal Ikan Bilis:
- Blend onion and garlic in a food processor.
- Blend dry chilli and red bird eye chilli together, add in oil if necessary.
- While preparing the ingredients, heat up the wok on low flame for at least 20 mins.
- Fry anchovies until crispy in a low to medium heat.
- Sieve the fried anchovies and save the remaining oil.
- Put in the belacan and fry until it releases its flavour.
- Add in the blended onions and garlic.
- Stirring constantly to ensure it doesn’t stick to the wok.
- Stir until the onion & garlic become brown & caramelised for 30 minutes.
- Add in the blended chillies.
- Keep stirring and maintain on low heat as it will gradually dry up (approx. 10 to 15 minutes).
- When the oil starts to separate, add the tomato paste and stir for another 1 to 2 minutes.
- Add in the mixture of tamarind paste & water. Cook for another 5 to 10 minutes.
- Season with salt and sugar. Set aside until it’s cooled.
- Add in the crispy anchovies last, mix to combine and serve.
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