My Nasi Lemak Special using brown rice – clockwise from top – achar awak/nyonya vegetable pickles, hard boiled egg, cucumber slices, crispy fried ikan bilis/anchovies, fiery sambal, curry chicken 😀
Good evening, dear friends 😀
I am in one of my weird moods again 🙄 – this time round, I have a craving for homemade spicy food and for the past fews days, I have been literally cooking a storm up in my kitchen, spending hours there to make some really traditional food all from scratch and my reliable blender was put to good use, whirring away with lots of spices, shallots to grind. 😆
Some of the dishes that I cooked was Nasi Lemak (picture above) , Nyonya Achar Awak and Laksa Lemak (pictures below) –
Nyonya Achar Awak/Spicy Vegetable Pickles –
My Laksa Lemak Special / Thick Fresh Rice Noodles In Yummy Spicy Coconut Soup –
Because we were having so much “heaty” foods, I had also boiled (simmered over a small fire for 4 hours) a giant pot of red sugar cane with whole, unpeeled water chestnuts and a packet of candied wintermelon as a cooling drink to balance the heatiness –
Putting the ingredients together for the fragrant coconut rice in the rice cooker
How to cook Fragrant Coconut Rice aka Nasi Lemak (posted on 31/08/08)
I learnt the recipe of cooking a really tasty and aromatic Coconut Rice or Nasi Lemak from a Malay colleague when I was working in a bank more than 10 years ago, and my family are really happy with this recipe – hope you will like it, too 😉
*** 5 cups rice (I used brown rice this time for healthier reasons), washed
*** 1 cup thick coconut milk (santan pekat), straight from a can or a UHT packet, plus enough water that you usually use to cook your rice to the preferred consistency
*** 1 stalk lemon grass – used the bottom 5 inches and bruised or smashed with the flat of a knife to release its aromatic oils
*** 2 slices fresh ginger
*** 3 shallots, peeled and thinly sliced
*** 3 pandan leaves, tied into a knot
*** 1 !/2 tbsps salt (the rice should be slightly salty for better flavour)
1) Put all ingredients together in a pot or rice cooker and cook as you would normally cook your rice.
2) Give the ingredients a good stir at the beginning of cooking, as well as a few times when the rice is boiling (this is to make sure the flavours and santan are well infused into the rice), and then leave the rice alone to finish cooking.
3) Just before serving, use a pair of chopsticks to loosen the rice granules.
Enjoy your Nase Lemak steaming hot with the yummy side dishes, and enjoy the aromatic smell of the coconut rice! Bon Appetit! 😀
The accompanying curry chicken was cooked according to my late mother-in-law’s recipe which can be found here –
Wow, this sambal (in picture below) turned out to be the most spicy that I’ve ever cooked – on a scale of 1 to 10, 10 being the most spicy, this sambal was rated a 15 by my family! 😯 It got everyone running for lots of ice-cold water but it was very delicious –
Recipe for my Fiery Hot Sambal For Nasi Lemak (posted on 31/08/08)
Ingredients to be blended with a bit of water –
30 dried chili – washed and soaked in hot water until soft
10 cili padi or bird’s eye chili
1 inch knob of fresh turmeric, peeled, or 1 heaping tbsp of turmeric powder
10 shallots – peeled and washed
2 stalks lemon grass – use the bottom one inch only
2 tbsps of toasted belacan/shrimp paste
Other ingredients –
3 large onions – peeled and sliced thinly
1 tbsp salt
3 to 4 tbsps sugar (I like my sambal sweet)
2 tbsps of tamarind paste mixed with 1 cup of water, seeds removed
1 cup oil leftover from frying the ikan bilis/anchovies
1) In a hot wok, pour in the leftover ikan bilis oil.
2) Fry the blended chili paste, stirring often for about 5 minutes.
3) Add in the sliced onions, salt and sugar and lower heat to cook until the onions are soft, about another 5 minutes, If the paste gets too dry, do add in a bit of water first just to get things “moving”
4) Add in the tamarind water, mix thoroughly and adjust taste.
5) Cook a bit longer to your preferred sambal consistency, adding more water or ikan bilis oil, if necessary.
Serve hot or cold with Nasi Lemak. Extra sambal can be frozen in batches and cooked with prawns or squid or petai later. 😉
I have an older post on Nasi Lemak last year but I will update you with the recipes for this Nasi Lemak tomorrow as now, I am happily exhausted from all that cooking and I am going to put my tired feet up and catch up with a few movies on DVDs with my family. Everyone was much satiated and happy with the spicy foods…as the spiciness of them simply got all our 5 senses stimulated – hot, cold, sweet, sour, tongue & mouth burning, sweat pouring from foreheads, etc. ….. well, you know the “sugar rush” when you indulged in too much sweets? Well, you could consider us as having a “spicy chili rush” ! 🙄 😆
However, I will be adding the recipes onto this post tomorrow, and if you would like to follow up with the recipes, just come back to this page, okay? 😉
I wish you a blessed and restful weekend! 😀