Homemade Nasi Lemak Special

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 πŸ˜€

Good evening, dear friends πŸ˜€

I am in one of my weird moods again πŸ™„ – 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. πŸ˜†

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 –

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My Laksa Lemak Special / Thick Fresh Rice Noodles In Yummy Spicy Coconut Soup –

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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 –

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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 πŸ˜‰

Ingredients –

*** 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)

Method –

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! πŸ˜€

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The accompanying curry chicken was cooked according to my late mother-in-law’s recipe which can be found here

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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

Method –

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. πŸ˜‰

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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” ! πŸ™„ πŸ˜†

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? πŸ˜‰

I wish you a blessed and restful weekend! πŸ˜€

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9 Responses so far »

  1. 1

    […] on 11 Sept, 2008 – two weeks back, I cooked Nasi Lemak with Brown Rice (picture below) and you can READ HEREΒ Β about it and the recipes there […]

    Like

  2. 2

    Nic said,

    Hello Choesf! My dd’s turning one in two weeks and I’m back here looking for inspiration! Think I’ll cook Nasi Lemak. This will be my first attempt :-S Do you think it is a bad idea? By the way your recipe calls for 5 cups of rice…how many does that feed? Thanks Nic

    Like

    • 3

      happyhomemaker88 said,

      Hi there, dear Nic πŸ˜€

      Happy 1st Birthday to your dd! πŸ˜€

      5 cups of rice can feed my family of 6 (3 with large appetites) slightly more than 1 meal. If you have a small family, then you can try half the portions. But Nasi Lemak is so good, people would want to have second rounds or have it again for the next meal. πŸ˜‰

      Happy Cooking!

      choesf πŸ˜€

      Like

  3. 4

    Nic said,

    Hi Choesf. Thank you so much. I know this may sound silly but when you state cups, is it the rice cooker cup, coffee cup or american measurement cup? Doh! :$ Also is it true that a cup is generally equivalent to a double-handful? (Googled) You’ve inspired me although I’m a hopeless cook. Poor Josiah, I’ve been feeding him your chic stew & chic with herbs/spices practically every week…his favourites btw. Besides can’t just drool by looking at all your lovely yummy pictures! πŸ˜› nic x ps. dd turning 1 in 2 weeks, plenty of time to practice πŸ˜‰ as it will be for 13 adults…will a bag of 1 kg rice do? How many cans of coconut milk do I need? So sorry for the endless questions! 😦

    Like

    • 5

      happyhomemaker88 said,

      Hi there, dear Nic πŸ˜€

      Don’t worry about the endless questions, I’m glad to be of assistance here. Anyway, you have some good questions there! πŸ˜‰ πŸ˜€

      The measuring cup used for cooking rice is the one that comes with the automatic rice cooker. To be safe, consider it as cooking the Nasi Lemak the way you would usually cook your everyday rice..it is easier this way. But for Nasi Lemak, due to the thick coconut milk being used, you may like to add about 1/2 cup or 100 ml of water to 5 cups of rice. If you are cooking for 13 adults, depending on their appetites, you probably would have to cook 10 cups of rice. I’m not sure how many cups of rice are in a 1 kilo bag. 😳

      To cook so much rice, it is better to keep stirring your Nasi Lemak every 3 minutes or so while it is cooking, to ensure even distribution of coconut milk/water. Sometimes, the coconut milk has a little bit of oil that separates and floats to the top…so stirring your rice often will make the taste more even.

      I’m not sure of how much coconut milk is in one can or how rich is the consistency of the canned coconut milk. 😳 But, I am guessing here that for 5 cups of rice, you use 1 can of coconut milk and mix with enough water required to cook the rice. Anyway, the more coconut milk is used, then the more fragrant or aromatic your Nasi Lemak will be. Yummy!

      Since this is your first time cooking Nasi Lemak and you will be cooking for 13 adults….to be on the safe side, why don’t you try cooking now (on a trial basis) just 2 cups of rice for your family to try…and then you will know exactly how your Nasi Lemak will turn out πŸ’‘

      Do feel free to ask away if you have any more questions, okay? πŸ˜€

      Happy Cooking!

      With best wishes,

      choesf πŸ˜€

      Like

  4. 6

    Nic said,

    Hello again! Time flew by so quickly and it’s this weekend!! OMG I’m in panick. Sorry but did you mean cook the rice by diluting c.milk with 100ml water to 5 cups of rice? :-S:$ So for 10 cups of rice = 2 cans of coconut milk + 200ml water + 6 pandan leaves + 4 slices of ginger + 2 stalks lemon grass & 6 shallots + 3 tbsp salt? :$ Btw a can of coconut milk here is 400ml. Also would basmati be better instead of jasmine? – fear it’ll turn out soggy/wet. Thank you so much. I’m so ashamed Nic x :-* ps. Cooking rendang & curry this Fri for Sun. That should be ok, right?! As you mentioned taste better over time? πŸ˜›

    Like

    • 7

      happyhomemaker88 said,

      Hi there, dear Nic πŸ˜€

      Wow, your BIG DAY is coming soon and no wonder you are feeling panicky. I’ll answer the easy question first – yes, you can cook the rendang in advance for Sunday. However, the curry is best cooked one day before only..i.e. on Saturday. The rendang is meant to last over a longer period of time and hence, the longer cooking time. I’m not too sure about the curry as I have never kept it for more than a day. 😳

      To cook your Nasi Lemak…it is better to follow the cooking instructions as per your rice cooker just to be safe. For example, you would cook your Nasi Lemak as per your usual rice in your rice cooker – put in the same amount of water but if you are using coconut milk, add about 1/2 cup more for each 5 cups of rice. Remember to keep stirring to ensure even distribution of coconut milk. πŸ˜‰

      I have not used basmati rice before for Nasi Lemak, but I am using jasmine rice..and even brown rice. Perhaps, you can try cooking a little bit of Nasi Lemak to check out how it goes?

      Happy Cooking!

      choesf πŸ˜€

      Like

  5. 8

    leona said,

    thks for ur support. i had noticed this simply receipe for u. i tried it n it was great
    even if i dont know how to cooked i had learnt more from u. thkx so much for this help…hear fr u soon

    Like

    • 9

      happyhomemaker88 said,

      Hi there and welcome, dear Leona πŸ˜€

      I am glad you found the recipe here simple to follow and your Nasi Lemak turned out great! There are more recipes here and you can use the “Search” box located at the top right hand corner of this page to look for those recipes that you are interested in. I may have them here. πŸ˜€

      Happy Cooking!

      With best wishes,

      choesf πŸ˜€

      Like


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