Good afternoon, dear friends, 😀
Today’s lunch for my family was Nasi Lemak (Coconut Rice) with Curry Chicken, Curry Potatoes, Fried Pappadoms (some kind of Indian chips), Fried Anchovies, Fried Peanuts, Cucumber slices, Hard Boiled Eggs and Sambal (Onion Chili paste). No, 😆 I didn’t cook this but has bought this from a place near my house. Today, the weather is just so terribly hot that cooking in the kitchen is out of question for me. 🙄 So, I thought I would post here my own recipes for Nasi Lemak. 😉
This dish is a very popular breakfast meal in Malaysia, and originated from the Malay culture. Traditionally the rice and accompaniments are wrapped in banana leaves and the accompaniments are simple with just Sambal Ikan bilis (dried anchovies) , hard boiled eggs and slices of cucumber. Nowadays, city folks have added to the accompaniments, making the nasi lemak more exciting, such as beef or chicken rendang (dried curry), fried chicken, sambal sotong (squid) /kerang(cockles) and even non-spicy fried chicken. 😀
When I cook this meal for my family of 6, I usually cook 12 cups of rice and prepare many types of accompaniments (usually Pandan Fried Chicken, Chicken Curry, Potato Curry, Prawn and Squid Sambal) and we would happily eat this for lunch and dinner! 😆
Below are the various recipes to make a complete Nasi Lemak meal. Hope you like them!
(Note added on 11 Sept, 2008 – two weeks back, I cooked Nasi Lemak with Brown Rice (picture below) and you can READ HERE about it and the recipes there )
Bon Appetit! 😀
Nasi Lemak (Malaysian Coconut Rice)
Method 1 (by boiling)
2 cups of rice
3 1/2 cups of coconut milk
1 stalk of lemon grass, smashed at the tip to let out the fragrance
1 inch piece of fresh ginger, smashed
5 shallots/small onions, sliced.
2 Pandan leaves, tie into a knot
Salt, to taste
Bring coconut milk to a slight boil in a non-stick pan or pot. Add rice and the rest of the ingredients into pot. Cover and cook for about 10 minutes on a medium flame till liquid dries up and rice is cooked through.
Method 2 (by steaming)
300 gm fragrant jasmine rice, washed
450 ml coconut milk
1 tsp salt
5 thin slices of ginger
1/4 of an onion, sliced thinly or 5 shallots, sliced
1 stalk lemon grass, end smashed
2 daun pandan/screwpine leaves, tied into a knot
Put all ingredients into a steaming tray and steam over high heat until rice is cooked and dry. Stand for 15 minutes before fluffing up with fork or chopsticks.
Note:- For those of you who are using canned coconut milk, you can use it straight from the can (canned coconut milk imported from Thailand are good). Be sure to stir it thoroughly before using. There is also a powdered form of coconut milk, too, and you just follow the instructions on the packet to use it.For the rice to have the right consistency, it will depend on the type of rice used and method of cooking so you need to have a few tries there to get it right. If you can’t find lemon grass or pandan/screwpine leaves, it is okay, too.
Otherwise, if you have an automatic rice cooker, just follow the usual cooking instructions for rice. 😉
Accompaniments to Nasi Lemak
The following accompaniments are a must to make the Nasi Lemak authentic and more exciting :-
1) Hard Boiled eggs – peeled and cut into halves for serving
2) Cucumber – peeled and sliced for serving
3) Ikan Bilis (or dried anchovies) – these are washed and wiped dry before deep frying them in some oil. Remove from oil, cool and then store in an airtight container before serving, to main the crispness.
4) Roasted Peanuts – dry roast some peanuts over low fire in a pan until it is golden brown. When cooled, put them in an airtight container before serving.
5) Sambal Ikan Bilis :-
1/2 cup dried ikan bilis (anchovies, not the canned type)
2 large onions
3 cloves garlic
1/2 inch ginger
1/2 inch turmeric or 1 tbsp turmeric powder
16 dried chillies, soaked in hot water
Prawn paste ( belacan) ( Optional )
2 tbsps tamarind juice, or lemon/lime juice
Salt and sugar to taste
(Note: Personally, I like to add in some bottled tomato ketchup and chili sauce for added flavour)
Use the oil left over from frying the ikan bilis.
Grind the prawn paste together with shallots, garlic, deseeded dried chillies, ginger and turmeric and a bit of water.
Slice the onion into rings.
Heat 4 – 5 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamarind juice, salt, sugar.
Cook, stirring occasionally until the gravy thickens.
You may like to add a little more water to maintain the liquidity. Add in the ikan bilis and mix well.
Note – you can reduce the dried chillies to cut down the spicyness but in this case, you just add more tomato ketchup (like 1/2 cup or so. It can be adjusted to your taste)
Serve with steaming hot Nasi Lemak. Yummy!
O_o, 🙄 I am having some problems uploading some pictures for the curry recipes here……:roll: and therefore, I will post them separately in the next post. These dishes are accompaniments to my standard Nasi Lemak fare, and are intended to make my Nasi Lemak meal more exciting for my family and guests! 😉
P.S. I don’t know why the font suddenly became large and easy to read in the Nasi Lemak Accompaniment recipes 🙄 🙄 ……..oh well…… 😆 🙄
Hearty Appetites to all,