Sunday, October 28, 2012

Nasi Lemak (Coconut Rice) With Prawn Sambal (Sauce)


Anytime is a sensational time for nasi lemak. Ask any Malaysian and they all will 100% agree. That so much of tremendous love we Malaysians love our nasi/rice (Nasi Dagang, Kampung Fried Rice & Nasi Goreng Ikan Bilis & Dhal Lentil Rice). As I have said, Nasi Lemak is no short of supporters like the political supporters. Aha! A basic-simple nasi lemak consists of rice cooked with coconut milk and eaten alongside plain chilli sambal/gravy (Sambal Belacan) cucumber (Cucumber Yogurt Salad) fried/boiled egg (Fried Eggs Oyster Sauce), fried peanuts and anchovies. Whereas for a full-blown nasi lemak meal, choices are truly aplenty, in fact hundreds over dishes (Kangkung BelacanLong Beans Turmeric, Sotong Sambal, Sotong Sambal Petai, Ayam Masak Merah, Vegetable Green Curry, Assam Curry Fish, Lamb Kofta Curry & Prawn Devil Curry) and must not be forgotten is the all time favourite Ayam Goreng Berempah/Spicy Fried Chicken). 

To make the nasi/rice, it is pretty much straightforward. Wash rice and tip in rice cooker with coconut milk (either thick or thin), throw in a couple of pandan leaves, ginger slices and season with salt. Stir, cook and fluff up after cooking. For the stir fried kangkung as the accompaniment for this nasi lemak - cut off roots, slit the stems into two, slice and stir fry with oil, garlic and salt. Additionally, as the name of the recipe says, its the prawn sambal. Cooked with Malaysian herbs and of course chillies for the ever loved spiciness

Ingredients
400g medium size prawns - de-vein and leave the tail on
1 piece of turmeric leaf/daun kunyit - sliced thinly
4-5 tbsp oil
Salt to taste
1 tbsp lime juice

Chili Paste - To blend/ground
8-10 fresh red chilies (or as needed)
2-3 birds eye/chili padi (optional)
5 shallots
1/2 inch ginger
1 inch galangal/lengkuas
1 serai
Method
Heat oil and fry chili paste till aromatic and oil splits.
Add prawns and stir.
(Note: pour water only if you prefer more gravy).
When prawns are cooked, add lime juice, turmeric leaf and salt.
Give a good stir and remove from heat.
Serve alongside coconut rice, stir fried kangkung/water spinach and the rest of the condiments as mentioned above.
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14 comments:

  1. Looks delicious!!! not easy to cook coconut rice. The coconut need to be fresh

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  2. Your coconut rice is really winning my heart. The whole dish in itself with sambal prawns and boiled eggs looks so appetizing. And I see that you made the sambal from scratch. I would try once my bottle of sambal olek is done.

    How did you cut the eggs in half with their shells?

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  3. Hi Bal,
    Use a sharp knife and cut through the eggs. Thats what I did.

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  4. OH!! look greats!! really look so delicious, im gonna bookmark this entry link in that way if someday i want to cook nasi lemak, will follow ms.nava recipe :D

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  5. I love nasi lemak. This should be Malaysia National Dish. =)

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  6. one of my favorite is the prawn sambal..
    My MIL use the dried prawn + the fresh prawns..
    GOOD..

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  7. I simply love the exotic combination of flavours in this dish my friend :D

    Cheers
    CCU

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  8. This looks great. I really want to try coconut rice.

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  9. Like you, I normally buy nasi lemak outside since its quite tough to cook for 2 unless I were to make it into our breakfast, lunch and dinner. However, I am quite keen to try my hand on it...one fine long weekend I shall do so.

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  10. same like missyburkit. Usually i tapau from outside rather than cook coz only 2 person eating

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  11. Great clicks! I want to dive right in. :)

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  12. This looks mouth watering, I will try cooking prawns like this next week.

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  13. This is an absolute favourite of mine... looks so lovely yours

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