Nasi Lemak & Co.

I'm being patriotic today, want to know why? Today is the Independence Day for Malaysia, 59th years since we're being independence from British Colonial.

Foods and celebration come together, hand in hand and I always find an excuse to whip up something. Even if it will take me hours slavering in the kitchen, it worth's the effort.

And I think Nasi Lemak suits well for this occasion.  Generally eaten for breakfast, now we can find it anytime and every where. It safe to say that nasi lemak is our national dish. Though the neighboring countries like Singapore and Indonesia will not agree with me..hehehe

 Nasi Lemak ~ Steamed Coconut Rice

Ingredients:

For Rice

*2 cups long grain rice

*1 cup coconut milk

*1 cup water

3-4 pandan leaves, tied into knot

Salt to taste

*Same way to cook normal rice in rice cooker

Wash and drain the rice, transfer to rice cooker. Add coconut milk, water, salt and pandan leaves.

Cook the rice as the rice cooker instruction, once the rice is cook, fluff up and keep it warm in the rice cooker.

Sambal (Chili Sauce)

1 large onion 

1 medium onion, slices into rings

3 cloves garlic

200 g dried chili paste

1-2 cup tamarind pulp juice

3-4 cm shrimp paste

 2 tbsp brown sugar

Salt to taste

Oil for frying

To make dried chili paste: seeded and soaked dried chili. Drain and blend the chili into a paste.

In a food processor, add chili paste, onion, garlic and shrimp paste and blend into a paste. 

Heat oil in a wok over a medium heat, add the paste and fry until fragrant. Add onion rings and stir. Add tamarind juice, salt and sugar. Simmer over lower heat until sauce thickens. remove from heat, set aside.

Garnishing for Nasi Lemak

Hard boiled eggs, halves

Cucumber, sliced

Fried Anchovies

Fried Peanut

Optional:

Beef Rendang

Beef Patties 

Beef Rendang ~ Braised Beed in Coconut Sauce

Ingredients:

1 kg beef for braising, cut into large cubes

400 ml coconut milk

3 lemongrass, bottom half 

1 large onion

3-4 cloves garlic

4 cm ginger

3 cm galangal

3 tbsp chili paste

4 -  keffir lime leaves, sliced thinly

4- 5 bay leaves

Kerisik (toasted coconut paste), optional

Salt to taste

In a food processor, blend  lemongrass, chili paste onion, garlic, ginger and galangal into a paste.

In a large heavy base pot, add all ingredients except Kerisik, bring to simmer over medium low heat for at least 1.5 hours or until sauce are thicken and meat are tender, stir occasionally to prevent scorching.  Add kerisik and let it simmer again for another 15 minutes.

The rendang is done when the meat are turn to darker color and there's very little sauce left.

*Cooking time can be varies