Easiest Way to Cook Appetizing Nasi Lemak - A Malaysian Story

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 Other accompaniments served with this dish are crispy #fried #anchovies, toasted #peanuts, cucumber slices, hard boiled #eggs (or sunny side up) and sometimes fried #chicken. Origins of Nasi Lemak Like many famous dishes, nasi lemak does not have one definitive origin story, rather it has multiple possible creations all of which originate from Malaysia itself. As the story goes, Mak Kuntum had to go out to work, leaving her daughter Seri to care for the household. 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

  1. You need of A. Chili Sambal.
  2. Prepare 2 c of blended onions paste (see note 1).
  3. Prepare 1 c of chili paste (see note 2).
  4. Prepare 1 tbsp of thick tamarind juice.
  5. It's of (See note 3).
  6. You need 25 g of coconut/palm sugar (or more, for a sweeter sambal).
  7. It's 1 tsp of chicken seasoning powder (or as needed).
  8. It's of B. The Rice.
  9. Prepare 5 c of Basmathi Rice.
  10. You need 2 stalks of lemon grass - bruised.
  11. Prepare 10 cm of cut into.
  12. You need 5 Slices of young ginger.
  13. It's 270 g of coconut cream - use AYAM BRAND, see pic.
  14. Prepare 1 1/2 tsp of salt.
  15. Prepare of C. Basic accompaniments.
  16. You need 1 of cucumber - sliced.
  17. It's of Dried Anchovies - fried until crispy.
  18. It's of Raw peanuts - toasted until done in a wok with a tbsp of oil.
  19. It's of Eggs - boiled or fried.
  20. You need of Notes:.
  21. Prepare 1 of . Blended onions paste.
  22. You need of πŸ‘‰πŸ» 1 big brown onion.
  23. It's of πŸ‘‰πŸ» 1 shallot.
  24. You need of πŸ‘‰πŸ» 4 garlic.
  25. It's of πŸ‘‰πŸ» 5 candlenuts or cashewnuts.
  26. It's of πŸ‘‰πŸ» a thumb size belacan/terasi/shrimp paste.
  27. It's of πŸ‘‰πŸ» Blend with 1/3 c of water or as needed.
  28. It's of πŸ‘‰πŸ» make into 2 cups of thick paste.
  29. It's 2 of . Chili Paste.
  30. You need of πŸ‘‰πŸ» Use a bowl of both mild and hot dried chillies (mixed).
  31. It's of πŸ‘‰πŸ» Dried Chillies then cut and soak in hot water to soften.
  32. It's of πŸ‘‰πŸ» Next, blend softened chilies with enough water (1/3 c) until fine. Make into a cup of thick paste.
  33. It's 3 of . Tamarind juice.
  34. It's of πŸ‘‰πŸ» Use a thumb size of seedless tamarind paste.
  35. You need of πŸ‘‰πŸ» Soak in 2 tbsp of hot water and stir to dissolve.
  36. You need of πŸ‘‰πŸ» Use a tbsp for this recipe.

An expert and researcher in culture, tradition and heritage in Southeast Asia as well as the founder of Nusantara Academy of Development, Geocultures & Ethnolinguistics, Nadge explained that nasi lemak definitely started within the Malay society in Southeast Asia. Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. 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.

Nasi Lemak - A Malaysian Story step by step

  1. 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..
  2. 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..
  3. C. Basic Accompaniments - prepare all accompaniments. Serve with Sambal, rice and the rest of the side dishes or the accompaniments..

Nasi lemak is widely eaten in Malaysia and Singapore, even as a dish served in Malaysian schools. Commonly a breakfast dish in both countries, it is normally sold at hawker food centres in Singapore and roadside stalls in Malaysia. It often comes wrapped in banana leaves, newspaper or brown paper, or it could be served on a plate. However, there are restaurants which serve it as a noon or. It is recognised as Malay dish and was popularised as a breakfast food.

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