Sunday, August 14, 2011

Nasi Lemak


The ever loved, the ever popular and the ever sensational, nasi lemak is also a good time for anytime meal. We Malaysians simply adore Nasi Lemak. Tell me, where not we have not tasted nasi lemak? From road-side stalls, from hawkers stalls in coffee shops, from restaurants and from hotels. Basically, nasi lemak is everywhere we turn to. So, I made as well. My version of course. Rice (Nasi Dagang, Ghee Rice, Tomato RiceCumin Rice, Belacan Fried Rice Kampung Fried Rice) cooked with coconut milk, pandan juice, cloves and salt. Condiments for nasi lemak varies. Essentially should be sambal/chilli gravy, boiled/fried eggs, fried anchovies/ikan bilis, fried peanuts and cucumber slices etc etc.Topped up with chilli flakes as in this recipe and for the sambal, here's to Sotong/Squids in Kaffir Lime Leaves Sambal.

Ingredients
For the Rice:
2 cups rice
10 pandan/screwpine leaves
1 1/2 cups thick coconut milk
1 1/2 water 
4 cloves (optional but perhaps you would like add)
Salt for taste

For Dried Prawns Chilli Flakes:
1 cup dried prawns - soaked in water for about 15 mins and drained
Chilli flakes/powder dried red chillies - as per taste
3 tbsp oil

For Salad:
1/2 green capsicum - sliced thinly
6 leaves of Chinese cabbage - sliced
2 tbsp olive oil
1 stalk coriander leaf - sliced
Salt for taste

Method:
For the rice
Blend pandan/screw pine leaves with coconut milk.
Strain and pour in the rice cooker.
Add rice, water (as needed), cloves and a pinch of salt.
Let it cook and fluff up.
For Dried Prawns Chilly Flakes:
Dry blend/process/pound prawns to powder them. 
Heat oil, fry prawns and chilly flakes together.
Stir and fry till crispy. 
Remove from heat.
For the Salad:
Blanch capsicum and cabbage to soften.
Combine with olive oil, sliced coriander leaves and salt.
Serve rice with the sambal and condiments.
Don't forget to trend alongside "cook with nava-k" on every other social media please!!

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12 comments:

  1. A wondrous blend of ingredients I a sure this is delicious

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  2. This looks really amazing, is there a substitute for pandaan leaves?

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  3. This sounds really tasty Nava! Love the presentation too =)

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  4. Thanks for all the lovely comments everyone.
    Rinku - well, we normally must have the pandan but if you can't find it, suppose it should be ok.

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  5. aiyayayaya....was thinking of eating this. Tmw morning have to go find nasi lemak liao

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  6. Nava - this is a beautiful dish that looks SO amazing! I love that it's one of those you can have any time. Americans have definite breakfast, lunch and dinner foods...

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  7. I like that green touch of colour to the rice, it give this dish more life and colour

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  8. thanks for all the comments, we simply love and enjoy Nasi Lemak. one of the must food for us.

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  9. wow!looks and taste very spicy.

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  10. hmm....yum yum love it.Malaysians favorite breakfast!

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  11. Thanks Cindy and Thomas, how not to drool over the fav among Malaysians.

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