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| NASI LEMAK |
Widely proclaimed as Malaysia's NATIONAL DISH - NASI LEMAK. Rich, fragrant and all the tastier rice dish is not only popular in Malaysia, but also in neighbouring countries such as Singapore and Indonesia, especially in Eastern Sumatra, Brunei and Southern Thailand. Nasi Lemak also can be found in the Southern Philippines prepared by Filipino Muslims.
NASI LEMAK is considered to be one of the most famous and commonly served breakfasts in Malay Cuisine. Though commonly eaten for breakfast, the versatility of the dish has made it so common to be eaten at any time of the day. Least to mention that it can be served in a variety of manners. This unique dish is often sold wrapped in banana leaves, newspaper or brown paper, or served on a plate. The wrapping itself is so unique, that I was literally awed by seeing it for the first time.
In olden days, hard-working villagers would eat a hearty Nasi Lemak for breakfast before starting their day. Farmers needed a balanced meal in the morning to keep them active for the whole day, Nasi Lemak provided all the essential nutrients required for their tough toil in the farms. Once a farmer's meal has become the favourite dish of Malaysia & Malaysians.
Most of the hawker centres, restaurants, road side shops, food courts, highway rest and service area restaurants all sell nasi lemak in Malaysia and Singapore. In mornings we can see nasi lemak hawkers popping-up anywhere nearby schools, offices or on road sides owing to its popularity as a breakfast item along with other local delicacies and snacks.
Nasi Lemak literally means, Fatty/Oily Rice, where, 'Nasi' stands for 'Rice' and 'Lemak' stands for 'Fatty/Oily' in Malay. But the true meaning says it to be as rich creamy rice, as the rice is steam cooked in Coconut Milk and Screwpine (Pandan) Leaves, which gives a distinctive flavour to the rice. The rice is traditionally served with:
- Hot and Spicy Sambal Chillies,
- Coconut Rice,
- Deep fried small variety of Fish or Ayam Goreng (Fried Chicken)
- Roasted Peanuts,
- Crisply fried Anchovies (Ikan Bilis),
- Hard Boiled Eggs and
- Freshly sliced Cucumbers.
Cuisine - Malaysian Cuisine
Course - Main
Spice Level - High
Difficulty - Medium
Serves - 4
Author - SM
Preparation Time - 30 - 45 Minutes
Cooking Time - 45 Minutes - 1 Hour
HOW TO MAKE MALAYSIAN NASI LEMAK
INGREDIENTS:
Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Dry Shrimp Paste(Belacan) - 2 Teaspoons
Tamarind - 2 Teaspoons
Salt - To Taste
Palm Sugar (Gula Melaka) - 3 Teaspoons
Onions - 1 No.
Anchovies - 2 Tablespoon (Optional)
Oil - 3 Tablespoons
METHOD:
- Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
- Dry roast the Shrimp paste until fragrant.
- Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
- Soak the Dried Anchovies for about 10-15 minutes.
- Clean and wash them well and allow it to dry on a paper towel.
- Heat oil in a wok and deep fry the Anchovies and keep it aside.
- In the remaining oil saute the ground paste on a low flame for about 10-15 minutes.
- Saute them until the raw flavour goes and oil separate from the mix.
- Add tamarind extract and boil it for another 5 minutes on a low flame.
- Add salt and palm sugar and mix well.
- Finally, add the onions cut into rings and deep fried anchovies and give a quick stir.
- Leave this on a low flame for 3-5 minutes.
NOTES:
- I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
- Blend the shallots coarsely.
- Adding the onions cut into rings, gives a good texture to the sambal.
- Can make the sambal chillies without fried anchovies too.
- If adding fried anchovies deep fry them first and drain them on a paper towel.
- Can use the same oil to saute the sambal.
- Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
- Can add sugar instead of Palm sugar.
- Serve it at room temperature.
FOR COCONUT RICE
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| COCONUT RICE FOR NASI LEMAK |
Ingredients:
Raw Rice /
Fragrant Rice - 1 Cup
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1Cup
Screwpine Leaves (Pandan leaves) - 3-4 Leaves
Ginger - 1/2" Piece (Optional)
Garlic - 2 Cloves (Optional)
Oil - 1 Tablespoon
Salt - To Taste
- A good brand of Fragrant Jasmine Rice or Basmati Rice is preferable for this recipe.
- Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
- Soak the Rice for at least 20 minutes before cooking in other methods, except for steaming.
- If cooking in a steamer, soak the rice overnight or at least for 2-3 hours.
- Use extra water along with coconut milk while cooking in a sauce pan.
- Slightly bruise the Screw pine leaves and tie them into a knot before adding it to the rice.
We can cook the rice in three methods :
METHOD:
In a Steamer:
( Rice : Water Ratio -
1:11/2 Cups)
Cooking in a steamer is considered to be the more authentic way of cooking Rice for Nasi lemak.(The KUKUS Method). It is supposed to be more delicious as each grain is separated and fluffy. If freshly squeezed coconut milk is used, then the rice is one of the tastiest with its natural flavours infused. But this method is slightly time-consuming, as it needs soaking time and comparatively a little bit of extra cooking time. But it is a lot easier compared to other methods, as we can control the cooking process and also, we don't need to bother about water ratios. The texture of the rice turns out perfect every time.
- Soak the rice overnight or at least for two to three hours.
- Boil enough water in the steamer, fill half of the pan with water.
- Place the rice in a dish.
- Pour in coconut milk into the dish, together with the rest of the ingredients.
- Steam until the coconut milk is well absorbed by the rice
- Steam for about 20-30 minutes or until the rice is cooked.
- While cooking, carefully fluff-up the rice with a fork in between, so that all the grains are perfectly cooked.
- Allow it to cool for 5-10 minutes
- Fluff up the rice with a fork before serving.
In an Electronic Steamer:
- If using an electric steamer, fill the steamer's water reservoir to the "max" line.
- Place 1 cup of Rice and 11/2 Cups of Coconut Milk in a bowl.
- Drizzle a bit of oil, salt and rest of the ingredients to the rice and mix well.
- If your steamer has multi-level, place the rice bowl at the lowest level.
- Cover the rice bowl.
- Turn on the steamer and set the timing for 20-25 minutes.
- Once it is cooked remove the rice bowl from the steamer and allow it to cool down for few minutes.
- Fluff up the rice before serving.
In an Electric Rice Cooker :
( Rice : Water Ratio -
1:11/2 Cups)
This is one of the easiest methods, and most of the time, I end up cooking the coconut rice in this method.
- Place 1 Cup of Rice in the rice cooker
- Add 11/2 Cups of Coconut Milk.
- Drizzle a bit of oil, salt and rest of the ingredients to the rice and mix well.
- Cover the Rice Cooker and turn it on.
- Cook until it automatically turns off.
- Leave the in warm mode for another 5-10 minutes.
- Allow it to cool for few minutes.
- Fluff up the rice with a fork before serving.
Notes:
While cooking large quantities of rice, this method is not advisable for two reasons:
1) The oil from the Coconut Milk will prevent the rice from cooking properly.
2) And it is not possible to get evenness in texture and flavour of the rice.
In a Sauce Pan:
( Rice Water Ratio -
1:2 Cups)
- Heat a little bit of oil in a heavy based saucepan over medium heat.
- Add 1 cup of Rice into the pan and fry it on a very low flame for few minutes until the oil is absorbed.
- Add 11/2 cups of Coconut milk, 1/2 Cup of Water to the rice and mix well.
- Sprinkle Salt and rest of the ingredients to the rice and stir well.
- Keeping the sauce pan uncovered, bring the rice to a boil.
- Once the water begins to boil, lower the flame.
- Cover the pot and cook the rice in low flame for about 15-20 minutes.
- Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
- Fluff up the rice with a fork or a chopstick before serving.
DEEP FRIED FISH :
Any variety of small fish suits this recipe. Can also serve Fried Chicken along with Nasi Lemak. I have used small Bawal Putih (White Pomfret) in this recipe. The main trick is to get crispy fried fish. For best results use a big wok with very hot oil and, it can be double fried.
Ingredients:
Small Variety Fish - 1/2 Kg.
Turmeric Powder - 1/2 Teaspoon
Pepper Powder - 1 Teaspoon
Salt - To Taste
Oil - To Fry
Method:
- Clean the fish.
- Marinate it with the ingredients mentioned under 'To Marinate' for at least half an hour.
- Keep it refrigerated until you fry it.
- Heat oil in a wok on a high flame.
- Drop the marinated fish into the oil and fry them for 5-7 minutes.
- Allow it to drain on a paper towel.
- Fry them for a second time, before serving.
Notes:
- When you drop the fish into the oil, the oil must be very hot and you should hear a nice sizzling sound.
- Fry the fish on a high flame
- For crispier fried fish, fry them for a second time before serving.
- In Double frying - the first time when you fry, the moisture is removed from the fish and when it's fried for the second time it totally dries up the fish giving a total crispness to the fish.
- Marinating the fish with the salt, pepper and turmeric powder, also dehydrates the fish.
- Leave the marinated fish in the refrigerator, uncovered.
FRIED PEANUTS & ANCHOVIES:
Ingredients:
Peanuts - 1/2 Cup
Anchovies - 1/4 Cup
Oil - To Deep Fry
Salt - To Taste
Method:
- Deep fry the Peanuts & Anchovies on a low flame.
- Fry them in batches.
- Remove them from oil and drain them on a paper towel.
- Sprinkle some salt if necessary.
HARD BOILED EGGS:
Perfectly boiled eggs, mixed with coconut rice and sambal chilli is a perfect combination for Nasi Lemak. The egg can be done in a variety of ways but hard-boiled eggs go hand-in-hand with this dish.
Method:
- Pour water into the pot and add eggs into it.
- Switch on the flame and allow it to boil.
- Once the water boils, cover the pot, lower the flame and let it cook for another 15 minutes.
- Switch off the flame and allow it to cool.
- Peel the eggs, when it is warm.
- Allow it to cool down before slicing it with a sharp knife.
Notes:
- It is easy to peel the eggs when it is still warm.
- To ensure perfectly sliced eggs, slice them when they have cooled down.
- Stir the pot occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.
FOR FRESHLY SLICED CUCUMBERS:
- Local variety Cucumbers are served with Nasi Lemak usually.
- I don't season it with salt or pepper. Plain cucumbers are perfect for the dish.
- Cut both the ends and peel the cucumber with a peeler.
- Then cut them into thin slices.
Finally, Nasi Lemak is done!!!
Serve Coconut Rice, Fried Anchovies and Peanuts, Deep Fried Fish, Hard-boiled Eggs, freshly sliced Cucumbers along with Hot & Spicy Sambal Chilli. Nasi lemak accompaniments are very much up to you. Fried fish or Chicken, hard-boiled or fried eggs all suits the dish. For a more authentic experience, eat with your hands!
