Authentic Nyonya-style Nasi Lemak is simply coconut milk rice served with fried anchovies and peanuts, fried tamarind fish or fried tamarind prawn, cucumber, boiled egg and THE SAMBAL BELACHAN. Trust me, nothing is complete without the Sambal Belachan.
There are many version of Nasi Lemak....the coconut milk rice itself varies,....example; the steamed coconut milk rice (Nasi Lemak Kukus) and many different side dishes, some with fried chicken, curry chicken, rendang chicken, curry squid, curry cockles....and the list goes on and on.....depends on what you prefer.
Well,...what I cooked is a mild version. Not so much of coconut milk but I emphasized on the fragrance.
Check out the simple recipe...
Coconut Milk Rice:
Use one cup of rice, wash and drain a few times till the water is clear.
Add it one onion, one slice ginger, screwpine leaf (Pandan Leaf), a pinch of salt, water and 1/4 of coconut milk (from one grated coconut)
Cook the rice in a steamer till almost dry, sprinkle another 1/4 of coconut milk and mixed the rice well.
Fried Tamarind Prawn:
Use 600g of medium size prawn (to your likings), wash and drain.
Marinate with one handful of (50g) tamarind pulp, a pinch of salt, 1/2 tbsp of sugar for 1-2 hours.
Heat up the wok, add in some oil and in goes the prawn.
Fry till aromatic. Some might want it slightly dry and burnt, some preferred still soft and juicy. You choose !
Check out the ingredients for Sambal Belachan:
This is my weekend favorite.....try it !
There are many version of Nasi Lemak....the coconut milk rice itself varies,....example; the steamed coconut milk rice (Nasi Lemak Kukus) and many different side dishes, some with fried chicken, curry chicken, rendang chicken, curry squid, curry cockles....and the list goes on and on.....depends on what you prefer.
Well,...what I cooked is a mild version. Not so much of coconut milk but I emphasized on the fragrance.
Check out the simple recipe...
Coconut Milk Rice:
Use one cup of rice, wash and drain a few times till the water is clear.
Add it one onion, one slice ginger, screwpine leaf (Pandan Leaf), a pinch of salt, water and 1/4 of coconut milk (from one grated coconut)
Cook the rice in a steamer till almost dry, sprinkle another 1/4 of coconut milk and mixed the rice well.
Fried Tamarind Prawn:
Use 600g of medium size prawn (to your likings), wash and drain.
Marinate with one handful of (50g) tamarind pulp, a pinch of salt, 1/2 tbsp of sugar for 1-2 hours.
Heat up the wok, add in some oil and in goes the prawn.
Fry till aromatic. Some might want it slightly dry and burnt, some preferred still soft and juicy. You choose !
Check out the ingredients for Sambal Belachan:
This is my weekend favorite.....try it !
