We don’t eat nasi lemak often but when we want to, I normally pack back from my favorite stall near my place. Nasi lemak is seldom made at home because for the two of us, it's convenient to eat out or buy back. To accommodate the request of one of my Facebook page fans, I am sharing this recipe of mine to all of you. My recipe is in between the basic and elaborated versions with the essential condiments - boiled eggs, fried anchovies and peanuts. Rather than cucumber slices, I made a stir fried kangkung (water spinach/convolvulus) and the main dish of course was the prawn sambal/sauce.
Cooking the coconut rice is quite straightforward if you use the rice cooker. Start off by washing the rice and add into the rice cooker. Pour in coconut milk (depending on how thick or diluted you like the milk to be). The quantity of milk will be same as the amount of water needed to cook rice. Throw in a couple of pandan leaves (sliced into medium sized pieces), a few pieces of sliced ginger and salt to taste. Stir these ingredients gently and cook in the rice cooker. When rice is already cooked, use a pair of chopsticks to gently stir the rice again. For the stir fried kangkung --- remove the roots, slit the stems into two and sliced them. Stir fry with oil and and pieces of garlic, seasoned with salt to taste.
The prawn sambal was prepared in an authentic and typical Malaysian style. If you can’t find any of the ingredients, replace with what you think will be the best substitute. This complete meal of nasi lemak is awesomely fabulous and if you are going to eat with your hands, its finger licking good!!!!!
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)
1/2 inch ginger
1 inch galangal/lengkuas
Heat oil and fry chili paste till aromatic and oil splits up.
Add prawns and stir into chili paste.
Pour water only if you prefer more gravy.
Watch the prawns because over cooking will create a rubbery texture.
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.