Nasi Lemak – A Malaysian Story. The nasi lemak started off as a farmer's meal. Long days in the field meant a filling dish ready for on-the-go eating was essential. The rice, oils, and fish provided a balanced diet in one packet, and it was easily concocted too.
Nasi Lemak – A Malaysian Story Pinkblanket's Tiny KitchenAustralia 🇦🇺 #Ricecooked in #coconutcream, served with well-cooked Hot Chili #Sambal. As the story goes, Mak Kuntum had to go out to work, leaving her daughter Seri to care for the household. Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. You can have Nasi Lemak – A Malaysian Story using 36 ingredients and 3 steps. Here is how you cook it.
Ingredients of Nasi Lemak – A Malaysian Story
- You need of A. Chili Sambal.
- It’s of blended onions paste (see note 1).
- Prepare of chili paste (see note 2).
- You need of thick tamarind juice.
- Prepare of (See note 3).
- Prepare of coconut/palm sugar (or more, for a sweeter sambal).
- Prepare of chicken seasoning powder (or as needed).
- It’s of B. The Rice.
- It’s of Basmathi Rice.
- It’s of lemon grass – bruised.
- You need of cut into.
- Prepare of young ginger.
- It’s of coconut cream – use AYAM BRAND, see pic.
- You need of salt.
- You need of C. Basic accompaniments.
- Prepare of cucumber – sliced.
- You need of Dried Anchovies – fried until crispy.
- You need of Raw peanuts – toasted until done in a wok with a tbsp of oil.
- Prepare of Eggs – boiled or fried.
- Prepare of Notes:.
- It’s of . Blended onions paste.
- Prepare of 👉🏻 1 big brown onion.
- It’s of 👉🏻 1 shallot.
- It’s of 👉🏻 4 garlic.
- Prepare of 👉🏻 5 candlenuts or cashewnuts.
- You need of 👉🏻 a thumb size belacan/terasi/shrimp paste.
- Prepare of 👉🏻 Blend with 1/3 c of water or as needed.
- It’s of 👉🏻 make into 2 cups of thick paste.
- Prepare of . Chili Paste.
- It’s of 👉🏻 Use a bowl of both mild and hot dried chillies (mixed).
- You need of 👉🏻 Dried Chillies then cut and soak in hot water to soften.
- Prepare of 👉🏻 Next, blend softened chilies with enough water (1/3 c) until fine. Make into a cup of thick paste.
- It’s of . Tamarind juice.
- It’s of 👉🏻 Use a thumb size of seedless tamarind paste.
- Prepare of 👉🏻 Soak in 2 tbsp of hot water and stir to dissolve.
- It’s of 👉🏻 Use a tbsp for this recipe.
It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra. But nasi lemak is Malaysian, through and through.
Nasi Lemak – A Malaysian Story instructions
- A. Chili Sambal – Heat 1/2 c of oil (plus extra 1/4 c) in a heated wok. Saute 2 cups of blended onions until aromatic. Add a cup of chilli paste and cook on medium heat until oil is separated from the paste. Add tamarind juice, coconut sugar and chicken seasoning powder. Keep stirring until this pale looking paste mixture turns into a dark and thick sambal paste. Taste and adjust seasonings accordingly before removing sambal from the heat..
- B. The Rice – In a rice pot, Wash rice until water is no longer looking cloudy. Drain the water. Place all ingredients in B and mix well with the rice. Measure the level of liquid in the rice pot and then add sufficient water to cook rice. Cook rice as usual. Once cooked, fluff the rice with a chopstick. Note: you can add few cuts of pandan leaves to the rice pot when cooking the rice..
- C. Basic Accompaniments – prepare all accompaniments. Serve with Sambal, rice and the rest of the side dishes or the accompaniments..
If, for instance, laksa demonstrates diversity and variety, be it Penang's asam laksa or laksa Johor with its use of spaghetti, then nasi lemak is a symbol of unity, of how we all delight in this dish in equal measure. Even our foreign friends long for our national dish, should they have the good fortune of tasting it once — just once is. Malaysia has so much good food from so many different cultures that it's so difficult to choose just one dish that truly represents us. However, nasi lemak, that humble coconut rice dish served with spicy sambal, hard-boiled eggs, slices of cucumber, ikan bilis, peanuts and so many more other accompaniments, is probably one of the most signature Malaysian food out there. But nothing beats a simple nasi lemak: fluffy grains of rice cooked in santan (coconut milk), the fresh fragrance of pandan leaves, fried ikan bilis and peanuts, spicy sambal and slices of cool cucumber, half a hard boiled egg.