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Malaysian Curry : Nasi Lemak


Ingredients A (Coconut Milk Rice)

  • 300g rice
  • 100 ml thick coconut milk
  • 1 teaspoon salt
  • 300ml water
  • 3 sprigs pandan leaves
  • Some cucumber, sliced

Ingredients B (Ikan Bilis)

  • 150g peanut
  • 300g dried anchovy
  • 2 onions, chopped
  • 2 tablespoons chili paste
  • 4 tablespoons sugar

Ingredients C (Sambal Chili)

  • 1 small stalk lemon grass, crushed
  • 1 garlic, chopped
  • 1 small piece turmeric, sliced
  • 20g dried anchovy
  • 20g dried shrimp, soaked
  • 1 small piece shrimp paste
  • 140g shallot, chopped
  • 100g onion, chopped
  • 100ml chili paste
  • 3 tablespoons sugar
  • 1 tablespoon light soy sauce
  • Some slat and pepper


Method for Cooking Nasi Lemak:

  1. To Make Coconut Milk Rice: Wash and drain the rice. Mix rice with thick coconut milk and salt. Set aside for 10 minutes. Place rice into a rice cooker. Add pandan leaves and boil until cooked.
  2. To make Ikan Bilis: heat wok with oil, fry peanut until golden brown and set aside. Retain oil in wok, fry dried anchovy until golden brown. Heat another wok with some oil. Fry onion until fragrant. Add chili paste and sugar. Stir-fry briefly. Add deep-fried anchovy and peanut, stir-fry evenly.
  3. To make Sambal Chili: place lemon grass, garlic, turmeric, dried anchovy, dried shrimp and shrimp paste into a blender and blend to a paste. Heat wok with some oil, fry ground paste until fragrant. Add in shallot and onion and stir-fry until fragrant. Add chili paste and red chilies. Stir-fry well. Lastly, add remaining ingredients and stir-fry evenly.
  4. Place coconut milk rice, ikan bilis, sambal chili and cucumber on a plate before serving.

Malaysian Curry

 
 
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Last Updated: 24/07/2011