Saturday, August 6, 2011

Pt 3 Finale : Nasi Lemak at HOME!

In one day, I have accomplished 3 different recipe; Pandan Chiffon Cake, Fish Otak and Nasi Lemak for Dinner.
I feel so accomplished, like I have done ALOT of things today!

From Wikipedia :
Nasi lemak is a dish sold in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand. The dish is considered the national dish and a national heritage of Malaysia.

With roots in Malay culture, its name is a Malay word that literally means "fatty rice". The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.

Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.

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 packed in newspaper, brown paper, or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day.

Singaporean Malay version
This traditional favourite offers ikan bilis (the Malay version of anchovies) and nuts, fried fish, cucumber and sometimes an egg.

Singaporean Chinese version
Retaining the familiar aroma of pandan leaves, the Chinese variation comes with a variety of sides that includes deep fried drumstick, chicken franks, fish cake, curried vegetables and luncheon meat.

The most complicated and strenuous part of preparing Nasi Lemak is the 'Chilli Paste' which I prepare beforehand on Friday! At first I find the taste of the chilli paste overwhelming with different type of strong taste fighting each other, but after leaving out the paste for one day; the Chilli paste's taste settle and with the rice the CHILLI is SEDAP (delicious)!

Anyway, I pan fry the Peanuts with oil, and sprinkle salt over them. Next I pan fry the Anchovies with oil util a tad brownish,. Please note, burnt anchovies will taste bitter. So use smaller fire to prevent burnt. Slice cucmber, and fry egg.

Oh prepare the rice with coconut milk and Pandan leaves ...

Tadah, NASI LEMAK at home!
LOVE, simple dish but ALOT Of work!
Hahaha maybe it is just ALOT of work for me because I was klutzing my way through everything! But now that I have experience maybe it will be so much easier the next time round.

But my stomach is BURNING right now and my tongue is BURNING too!
SPICY, hothothot ...

Will I do this again!?

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