Nasi Lemak Malaysian Traditional Food


The Nasi(Nasi means Rice in malay) Lemak, the most popular and regular breakfast of the Malaysian food and its nothing out a Coconut Milk Steamed Rice with some special accompaniments.
                      Nasi Lemak
                                    
What do you want…Ready?

                                Pandan Leaves

For making a Rice
1 cup rice
1 pandan leaves (tie them into a knot as shown above)
Salt to taste
1 1/2 cup pure coconut milk
½ cup water

                                      Ikan Billis
Rice Preparation (steamed coconut rice)
Rinse the 1 cup of rice with water and drain it out in a rice cooker.
Add the coconut milk, a pinch of salt, and water.
Add the pandan leaves into the rice and cook the rice.

Tamarind Juice Making
1 cup of water
Tamarind pulp (size of a small ping pong ball)

For making Garvy
Sambal Ikan Bilis (Dried anchovies sambal)
10 Red onion
2 shallots
1/2 cup ikan bilis (dried anchovies)
1 clove garlic
10 Red chillies(dried)
1/2 tsp of belacan (prawn paste)
Salt;to taste
1 tsp sugar

Pound:
prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.

Sambal(Gravy) Preparation
Rinse the dried anchovies and drain the water.
Fry the anchovies until they turn light brown and put aside.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the ikan bilis and stir well.
Add tamarind juice, salt, and sugar.
Simmer on low heat until the gravy thickens. Set aside.
Clean the small fish, cut them into half and season with salt. Deep fry.
Cut the cucumber into slices and then quartered into four small pieces.
Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
Serve with fried fish, cucumber slices, and hard-boiled eggs.

 
Garnishing

2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
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