Nasi Lemak

Nasi Lemak, an authetic cuisine reflecting the truly Malaysia with a blend of people. You can notice a variety of sambal (chilli sauce) prepared by different stalls or restaurants to be served with the coconut-flavoured rice. Even Chinese and Indian are able to produce tasty sambal as Malays. It may be served together with Assam Chicken, fried nuts, fried anchovies, cucumber slice and so on. Anyhow, sambal is the soul of the dish.

In this post, I am going to share the essence of Nasi Lemak, Sambal Cili as well as its rice.

Sambal Chillies

Ingredient:

2-3 cups shallots, cut into small pieces

1-2 lemongrass, cut into small pieces

1-2 cups anchovies, peeled

1 cup dried chillies (put more if you like spicy hot), soaked into water

2 tbsp tamarind pulp with 1/2 cup water to form paste

1 tbsp belacan (dried shrimp paste)

1 large onion, cut into small pieces

3-4 large onion, slice

4-5 tbsp tomato ketchup

1/2 cup oil

Method:

1. Fry belacan over a hot wok or pan till partially dry and fragrant. Otherwise, you can smoke it above charcoal.

1. Deep fry peeled anchovies until crispy.

3. Prepare the cut shallots, lemongrass, large onion and dried chillies before blending it with 1/2 cup oil until a red chilli paste formed.


4. Stir fry the chilli paste in a wok until fragrant.
5. Add sliced large onions.
4. Add tamarind paste/juice, tomato ketchup, sugar, salt to taste before putting crispy anchovies.





5. Cook until gravy thickens.

Coconut-flavoured rice

Ingredient:

2 cup rice

1 slice ginger, gently smashed with knife

1-2 lemongrass, gently smashed with knife

pandan leaves, tied into knot

1/2-3/4 cup coconut milk

water, add accordingly

Method:

1. Put all ingredients together in a rice cooker and adjust water level accordingly.

2. Dish a serving portion coconut-flavoured rice on a banana leave with chilli sambal. Serve it hot.