Nasi Lemak
One of the morning staples to the local Malaysians is Nasi Lemak. The aromatic scent of the Nasi Lemak derived as it is cooked or steamed in coconut milk together with herbs and spices . It is normally wrapped in coconut leaves with fried chili Sambal , fried groundnuts, anchovies , sliced cucumber and half of hard boiled egg. There are various ways of making the Nasi Lemak. The simplest is by cooking it with only coconut milk while some are prepared with additional herbs and spices. Besides the normal fried chili sambal, the Nasi Lemak is also eaten with Rendang.
The ingredients
- 3 cups of normal rice - wash and drain
- 2 cups of fresh thick coconut milk to be mixed with 4 cups of water.
To be sliced :
- 3 shallot
- 2 cloves of garlic
- An inch of ginger
- A stalk of lemon grass - bruised
- A piece of pandan leaf - tie to a knot
- 2 t/spoon of fenugreek seeds
- 1 tblespoon of butter & 1tblespoon of oil
- salt to taste
To do :
- In a pot , heat the butter with a little bit of oil.
- Sautéed the sliced shallot , garlic , ginger together with the lemongrass.
- Once the onions soft, add in the fenugreek , leave to fry for a while. Add in the coconut milk and water .
- Stir and put in the pandan leaf with enough salt. Make sure the milk is slightly salty to balance with the additional rice later.
- Cover the pot and let it boil .
- Once boiled , add in the rice . Stir . Cover the lid to let it boil again.
- Stir the rice thoroughly once its beginning to boil . Let the liquid dry or absorbed into the rice before you cover the lid.
- If you use the stove , turned the heat to low once the liquid dried. Cover the lid and let it cook for another 5 - 10 minutes or until the rice is cooked .
- Turned off the heat , once beautiful aromatic smell exuded .
