Sunday, May 8, 2011

Nasi Lemak - Coconut Rice

I remember that whenever I was trying to cook Nasi Lemak, everything turned allright, but not the rice. Using a more practical method did ruin the rice, sigh!! I used rice cooker to manage the rice, however, it always turned out uncooked, I wonder why?

I try to prepare it once again today, but using a different method to handle the stubborn rice. By following how Kokken69 to cook the rice, it is perfectly cook NOW! It was more time consuming, but worth it at last! 
Ingredients - The Rice - adapted from Kokken69
I simplified a little bit.
600 gr Jasmine Rice
2 litre Water
300 ml Coconut Milk
2 tsp Salt
2 pieces Pandan Leaves

-Wash and drain the rice.
-Boil 2 litre water, let the rice cook for 5 minutes.
-Quickly remove from heat and drain the rice.
-Mix in salt and coconut milk, combine well.
-Put it 2 knotted pandan leaves.
-Bring it to the steamer, and steam for another 10 minutes. 
-Rice is done.

To enrich the flavour of eating Nasi Lemak, i prepared Fried Sambal Anchovies; Fried Boiled Egg; Fried Tofu and the main dish, Chilli Sambal. Don't be frightened with the amount of sugar i've put in this small bowl of Chilli Sambal, it is meant to be sweet chilli to perfectly eat with Nasi Lemak :p You can add more if you prefer for  sweeter taste.

Ingredients - Chilli Sambal
1 small Red Onion
30 gr Dried Chillies 
Pinch of Salt
5 tbsp Sugar

-Deseed the dried chili and soak for 5 minutes.
-Clean the red onion and cut into smaller pieces.
-Bring to the food processor and blend it.
-Heat up wok with a tiny amount of oil, saute the Chili Paste until fragrant, add in salt and sugar. Set aside.

Ingredients - Fried Sambal Anchovies 
200 gr Anchovies
1 small Red Onion
30 gr Dried Chillies
2 pieces Candle Nut
2 cloves Garlic
1/2 tsp Shrimp Paste
2 Tbsp Tamarind Juice

-Clean and drain the anchovies, set aside and let them dry. 
-Deseed the dried chillies and soak for 5 minutes.
-Clean and cut the red onion; garlic into smaller pieces.
-Put in the food processor along with soaked dried chillies; candle nut and shrimp paste. Blend.
-Heat up wok with oil, deep-fry the anchovies until golden brown. Remove excess oil with paper towel, set aside.
-Saute the chili paste until fragrant, add in tamarind juice. 
-Salt and sugar are adjustable according to your preference.
-Toss in fried anchovies, set aside

Ingredients - Fried Boiled Eggs
Water to boil
Oil for frying

-Bring eggs to boil for 10 minutes. Cool them down before frying.
-Fry each side of the eggs for 3 minutes, remove excess oil with paper towel, set aside.

Ingredients - Tofu
Oil for frying

-Cut tofu in smaller size, rub with salt of each side. 
-Fry, remove excess oil with paper towel, set aside.

Happy Cooking!

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