This is our 1st trial of cooking Nasi Lemak at home. Just recording down the recipe used and will be amending this recipe as we explore further on the flavor and expectations that we are looking for.
Improvements that we will be looking to enhance is the Coconut Rice flavor & fragrance. Learn to create own sambal from scratch after we finish that bottle of paste in our fridge.
For Coconut Rice
Ingredients
1 cup of Rice
0.5 cup of Coconut Milk
0.5 cup of Water
1 Pandan Leaf
Wash Rice and place all in the Rice Cooker to cook. It's that simple!
**We'll be exploring more condiments to make the rice more fragrance.
Chinese Style Sambal
Ingredients
5 tablespoons of Vege Oil
0.5 rice bowl full of Shallots
4 tablespoons of Singkong's Nasi Lemak Sambal Chilli
1 teaspoons of Sugar
0.5 teaspoon of Salt
Basically, Chinese Style Sambal is not so spicy, not so spicy, slightly sweet & slightly salty. So we have to make some twist to the paste available.
This is how the following brand used looks like. It already contains all the core ingredients needed like chilli paste, belacan, onion, garlic, sugar, salt, dried prawn.
Heat the pan and Vege Oil. Place in the Sambal and Shallots and stir fry until the shallot are transparent and soft. Add in the Sugar & Salt to flavor. Above measurements are base on our liking. You may adjust it according to your taste.
Plating choices and other condiments
2 Hard Boiled Eggs
3 tablespoons of salted Fried Peanuts
3 tablespoons of Ikan Bilis (aka White Anchovies)
sliced Cucumbers
Banana Leaf
Our style of serving on a plate. If you see the packet behind that is bokeh, that is the Nasi Lemak bungkus style.
Here is how it looks like inside~ If you notice I totally forgotten to pack the Hard Boiled Eggs inside!
Enjoy~!!!
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