Nasi Lemak with Chinese Style Sambal Recipe

Missus Dairy: 26 June 2014
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~!!!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Imperial Egg Spinach Recipe

One of the current popular vegetables you can order in any restaurant you go to. However, homecook is still the best! This recipe does not require salt, sugar, oyster sauce, or msg. Prefectly healthy.


Ingredients
2 bundles of washed and prepared Spinach
1 handful of Anchovies / Ikan Bilis
1 tablespoon of Cooking Oil
5 cloves of peeled Garlic
500ml Boiling Hot Water
1 roughly diced Salted Egg
1 roughly diced Century Egg
1 tablespoon of Wolfberries (I totally forgotten)

Heat pan and Cooking Oil. Fry Anchovies & Garlic until lightly browned. Pour in the Boiling Hot Water and let it boil for 15mins. Pour in the diced Salted Egg, Century Egg, Wolfberries followed by Spinach. Constantly, flip with a thong to evenly blench all the Spinash. Once all are bright green dish and serve HOT!

Enjoy~!!!

Note this is not a soup. So don't add too much water.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Egg Droplet Soup with Ikan Bilis / Anchovy Stock

Extremely simple soup to make at home in a very short time.


Ingredients
2 bowls of Water
2 hand full of Ikan Bilis / Anchovy
2 Eggs
Salt & Pepper to taste

Step 1 Bring the water to a boil.
Step 2 Add in Ikan Bilis / Anchovy and continue to boil till they turn pale.
Step 3 Beat the eggs in a separate bowl and put aside.
Step 4 Turn off the fire. Stir and continue stirring the soup while you slowly pour in the beaten eggs.

It's ready to serve!


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Side Dish Exploration ::: Korean Sweet Anchovies with Cucumber

Offtopic: We are now on Twitter, so Follow Us on Twitter to get first-hand updates whenever we ... update!

My favorite Korean side dish that I always ask for refill… there are few more… wait for me to explore & I’ll definitely share with all of you… for now is SWEET ANCHOVIES with CUCUMBERS…



Ingredients needed:::
1 tablespoon of Cooking Oil (Halal style) / 1 teaspoon of Lard (Non-Halal style)
Hand Full of Baby Anchovies
Half Hand Full of diced Japanese Cucumber
1 teaspoon of Fine Sugar

Steps~~~

Turn up the heat to Medium to warm up the pan and add in the Cooking Oil/Lard.
Throw in the Baby Anchovies to cook till lightly golden then add in the diced Japanese Cucumber & Fine Sugar. Stir till all sugar melt which will be just in time when the Baby Anchovies are golden and the cucumber as slightly cooked, I love my cucumber crispy!

Dish out to serve~ Enjoy… <3

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~