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Recipe: Nasi Lemak




Rice Recipes

Nasi Lemak
Nasi Lemak

Nasi Lemak

A. To Prepare Rice:

Ingredients:

• 2 cups rice
• 2 pandan leaves (tied in knot)
• 1 shallot - chopped
• 10 tsp thick coconut milk
• 1 small piece sliced ginger

Steps:

1. Wash and clean rice

2. Add 2 cups of water and coconut milk

3. Add shallots, ginger and pandan leaves

4. Bring to boil, lower heat, simmer for about 10-15 minutes until water has been absorbed

5. Loosen rice grains with wooden ladle

6. Cover pot and leave rice to cook for 10-15 minutes

B. To Prepare Sambal:

Ingredients:

• Salt and sugar to taste
• 1/2 cup dried ikan bilis (anchovies)
• 4 shallots
• 1 small piece belacan (shrimp paste)
• 1 clove garlic
• 1 large onion - sliced
• 1/2 cup tamarind juice
• 8 dried chillies – soaked

Steps:

1. Heat oil and fry ikan bilis until crisp

2. Keep aside

3. Heat oil in wok and fry pounded ingredients till fragrant

4. Add sliced onions, tamarind juice, salt and sugar

5. Cook till gravy thickens

6. Add ikan bilis and mix well

7. Remove from heat

C. To Prepare Beef Rendang or Spicy Beef Stew with Coconut:

Ingredients:

• 1 1/2 pound boneless beef short ribs (cut into cubes)
• 5 tablespoons cooking oil
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
• 6 kaffir lime leaves (very finely sliced)
• 6 tablespoons kerisik (toasted coconut)
• 1 tablespoon sugar/palm sugar or to taste
• Salt to taste

Spice Paste:

• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies (soaked in warm water and seeded)

Steps:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

3. Add the beef and the pounded lemongrass and stir for 1 minute.

4. Add the coconut milk, tamarind juice and simmer on medium theat, stirring frequently until the meat is almost cooked.

5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.

6. Lower the heat to low, cover the lid, and simmer for 1 - 1 1/2 hours or until the meat is really tender and the gravy has dried up.

7. Add salt to taste. If not sweet enough, add more sugar to taste.

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