This month I decided to go to Malaysia for my inspiration because Malaysian food is a combination of all the foods that I love ...Malay, Chinese, Thai and Indian. Sweet, savoury and spicy! The national Malay dish is Nasi Lemak which is rice cooked with coconut milk and pandan leaf. I love rice so this was just up my alley! It is served with sambal (chili paste/sauce) and usually fried chicken but also can be served with vegetables. Best part of my recipes is that you can have them with meat or simply vegetarian! Remember to experiment ! Video posted on instagram and YouTube!
Nasi Lemak (Rice with coconut milk)
2 cups basmati rice (can also use Jasmine)
3 cups coconut milk (I used lite coconut milk)
1 small red onion quartered
2 inch Ginger sliced
1 lemongrass quartered
4 garlic cloves sliced
1 pandan leaf – make a knot
1 cup water
2 tsp salt
SAMBAL - Chili paste/sauce
50 grams - Dry chili …I would highly recommend you remove the seeds..I didn’t because I can handle the spice level…well at least I thought I could! Whoohooo
2 red onions sliced
1 inch ginger roughly sliced
4 garlic cloves roughly sliced
1 tbsp capers or capers brine.
1 tsp shrimp paste or fish sauce
2 tbsp tamarind sauce
3 tbsp sugar (may need more..just in case you don’t remove the seeds)
1 tsp salt
2 tbsp sunflower oil
4 legs/ thighs of chicken
1 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
2 tbsp rice flour
¼ cup coconut milk
1 tsp sugar
1 tsp salt
4-5 garlic cloves
2 stalks lemongrass cut into small pieces
1 tsp fennel powder
½ inch ginger sliced
Oil for frying!
Boiled eggs, sliced cucumbers and peanuts
Paste blend: lemongrass, garlic and ginger. I used a mutter
In a large bowl mix chicken, paste, and all the spices EXCEPT rice flour and egg.
Mix well to make sure that the chicken is coated evenly.
Marinate overnight or 4 hour”ish”.
Add the egg and rice flour just before frying!
FRY the chicken as the rice is being cooked!
Soak the chilli peppers for 10 minutes in hot boiling water.
Blend the chilli peppers, shallots, ginger, garlic, shrimp paste and water until smooth and set it aside
In a frying pan sauté the onions until translucent and set aside.
In the same pan cook the chili mixture for 15-20 minutes, continuously stirring for the sauce to reduce and thicken.
Season with salt, sugar and tamarind sauce. This is a great time to taste the sambal and add spices if needed.
Add the sautéed onions and mix well.
Simmer for about 5 minutes.
I didn’t add anything to the sambal so I can use it in other curries but at this time you can add shrimp.
Soak the rice for 20 minutes
Wash until the rice don't have the starchy/cloudy look
Add all the ingredients in a large skillet.
Cover and bring to a boil and then reduce heat!!
Fluff the rice and serve!
Serve with sliced cucumbers and boiled egg.
Garnish with finely chopped cilantro