Sunday, October 28, 2012

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


Nasi lemak needs no introduction to Malaysians; a popular coconut flavored rice, devoured any time of the day. A basic-simple nasi lemak consists of plain chilli sambal/gravy, cucumber slices, fried/boiled egg(s), fried peanuts and anchovies. The elaborated versions on the other hand - a huge spread of dishes; can be ayam goreng berempah, chicken rendang or beef rendang and addition of seafood - generally cooked in some sort of chilli gravy.

Obviously, for me, there's nothing more satisfying other than  - nasi lemak from Malay hawker stalls, sambal is simply so good - spicy, tangy and yum!! I bet you will also agree, nasi lemak will never be the same without a tasty sambal. I seldom make it at home because, for the two of us, it's convenient to eat out or buy back. Apparently, there's been lots of requests for nasi lemak recipe and here it is - coconut rice with the essential condiments, boiled eggs, fried anchovies and peanuts. Instead of cucumber slices, it was stir fried kangkung (water spinach) and the star dish - prawn sambal/sauce.

Its quite straightforward to make the coconut rice - cook it in the rice cooker. Wash rice, tip in rice cooker alongside with coconut milk (either thick or thin), enough to cook it. Throw in a couple of pandan leaves, ginger slices and season with salt. Stir and cook and fluff up rice after cooking. For the stir fried kangkung --- cut off roots, slit the stems into two, slice, stir fry with garlic and season with salt.   

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
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 to taste.
Give a good stir and remove from heat.
Serve with coconut rice, stir fried kangkung/water spinach and the rest of the condiments.
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13 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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