Nasi Lemak Recipe With lemongrass chicken!

The nasi lemak (coconut infused rice) is very easy to make. These are the nasi lemak ingredients:

1. Rice (Thai rice is nice)
2. Coconut milk
3. Thumb of ginger
4. Salt
5. Pandan leaf

How to make nasi lemak:

Mark taught us his Grandma’s way of doing it. In a rice cooker, combine 2 cup rice with 1 cup water and 1 cup coconut milk. You can add a little extra splash of coconut milk. Add in one thumb’s worth of ginger (smash it with your palm), 3/4 teaspoon of salt, and one pandan leaf tied in a knot. Close the rice cooker and press start like you would normally make rice. It’s that easy! Now for the sides!

Malaysian sambal is an essential part of any nasi lemak. Here are the Malaysian sambal ingredients:

1.  10 dried chili (soak for 30 minutes)
2.  2 big fresh chili merah (not birds eye, too spicy)
3. About 10 peeled shallots (more if you want less spicy)
4. 1 tablespoon tamarind paste
5. Handfull of ikan bilis (dried anchovy), rinsed and dried before frying.
6. Salt (teaspoon)
7. Sugar (1 or 2 teaspoon to taste)
8. curry leaves
9. One tablespoon belacan shrimp paste

Before frying the sambal, there is some prep to do:

1. Place shallots in food processor and remove to bowl.
2. Place both dried chili and fresh chili in processor until fine. Mark says the finer the better.
3. Shallow fry the ikan bilis in a wok with 6 to 8 tablespoons of oil. Save half of the anchovy for the sambal and half to be served directly beside the rice eaten crispy.
4. Place one tablespoon of tamarind paste in a small bowl with water and mix with hands. Strain the solids out and keep the water.

Now we’re ready to fry the sambal!

Cooking the Sambal Ikan Bilis

1. Using the same oil that is in the wok/pan, add in the blended shallot and fry over medium heat until it is fragrant and translucent looking. At this point, you can also add in pandan leaf (1 will do)
2. Add in about 2 tablespoon of the chili boh. Taste prior to adding to ensure that you can control the heat level.
3. Mix well and continue to fry over med-low heat. Continue to fry and stir until the oil breaks apart from the paste
4. Add in one tablespoon shrimp paste belacan. Fry it until it dissolves, (4 or 5 minutes).
5. Add in the fried ikan bilis and continue to stir for good 30 seconds.
6. Add in half of the tamarind juice and mix. Next, add in half a cup of water. Bring it up to a boil.
7. Season the dish with salt (1/2 teaspoon) and sugar (1 teaspoon)
8. Last but not least, add in curry leaf.
9. Sambal Ikan Bilis – Done

The sides are a very important part of making nasi lemak! You need these!

 Here they are:

1. 3 hard boiled eggs
2. Peanuts
3. Cucumber

Hard boil egg

1. Put 3 eggs into a pot filled with water
2. Add a thin slice of lemon into the pot. This helps with the peeling of the shell.
3. Bring it up to a boil until egg is cooked.

Peanut

1. Toast some peanuts in a pan with just a little bit of oil.
2. Sprinkle some salt over the peanut when it is about done.

Cucumber

1. Slice the cucumber however you like it.