AH

At last..I am posting up my masak-masak version of the infamous nasi lemak that I am always running after.My daily dream of me running, jumping into the horizons of a rising nasi lemak…I don’t think this dish needs any introducing – those reading my blog long enough would be more than aware of my fascination with this dish.

Inggredients:

rice
2 cups rice (1/2 cup dry rice per portion)
2 pandanus (screwpine) leaves -knotted
small 1cm ginger
mixture of santan (coconut milk) and water – depending on how ‘lemak’ you like it

to pound:
10 chillies (5 dried, 5 fresh)
1 lime
3 tbs belacan (shrimp paste)
4 inch ginger
5 cloves garlic

To add into sambal – sliced onions

Garnish: fried ikan bilis (whitebait),peanuts, boiled egg & cucumber

1) Add all inggredients and pound away. Make sure inggredients are all properly mixed – and then tumis (shallow-fry) until fragrant
2) When cooked, add water and onions. Leave to simmer
3) Wash the rice, add all flavourings and cook it as per rice cooker instructions – no stovetop cooking instructions ehre.
4) Boil the egg, slice the cucumbers.
5) Deepfry the whitebait and peanuts. I already had some in my fridge,so skipped this
6) Serve up like below

I love nasi lemak with curries, so I whipped up a madras chicken curry (as below) – no recipies cause the paste came out of a tin! But to smell the nice aroma of cooking nasi lemak again was heaven on earth. My sambal is still not quite there yet – which is dissapointing,but hey, I can’t get everything right at the first time now can I? Not a bad try…I might make it again this weekend..*drools

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• Nasi lemak is THAI??!!
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• The nasi lemak nightmares
• the return of the nasi lemak curse
• Home!