Nasi Lemak

[teacherwong]

Can anyone share how to cook nasi lemak? I mean, the rice.

[tsd]

the nasi lemak rice is quite easy,

just normal rice cooked with santan with a little bit of salt.

as for flavouring of the nasi lemak, some people put pandan, some use lemon grass... depending on your own preferance.

A good sambal is the one that is more difficult.

[ginaphan]

Any tips on a good sambal?

[lady-o-leisure]

I like the rice with santan, a tiny bit of salt, pandan, and a thick slice of ginger. :)

Oh.. and like Gina.. if anyone has tips for really good sambal.. pls share :)

[teacherwong]

do you mean instead of the water, put the same volume of sandan as water in cooking rice? or mixed the santan with water?

[tsd]

do you mean instead of the water, put the same volume of sandan as water in cooking rice? or mixed the santan with water?

santan is already in water form, depending on how diluted or thickness of your santan. You can start trying with 2 cups of santan with 1 cup of rice.

[fRaNkY]

Wah!!! 2 cups of santan? I think too much.... 1/2 cup of santan, 1/2 cup of water and 1 cup of rice cukup lar... :D

I will usually add 4 pandan leaves.

As for sambal, there are many recipe.... those who is lazy can use YEO Ikan bilis sambal or prawn sambal :D canned ones....

Actually I seen my mom use dried chillie (w/o seed) grind with buah keras, bawang merah kecil and a bit belacan. Then simmer on wok with some sugar... different people diff style. Careful at this stage. :) Dont over heat. Small fire.

When want to cook sambal, scoop is from the container from the freezer. Add ikan bilis, prawn or petai or sardin for flavour.

[PeNNyPupZ]

I've got the recipe for malay tradisional Nasi Lemak. For the rice and the sambal. very simple. it's in a Microsoft Word document. kinda big so i dont know how to paste it here :s

[teacherwong]

I've got the recipe for malay tradisional Nasi Lemak. For the rice and the sambal. very simple. it's in a Microsoft Word document. kinda big so i dont know how to paste it here :s


I also not sure, how about copy and paste the wording? :confused:

[antoniokane]

Umm.. anyone knows about this Mali's nasi lemak in setapak? nearby tar college?
Anyone knows how to make tat kinda sambal??
super duper nice =)

[RolyPoly]

It's the sambal that makes a winning Nasi Lemak.
Anyone with a good recipe for the sambal tumis to share?

[vaw]

Here is a recipe for sambal tumis that i gotten a hold from my friend.

Ingredients
1. 250grams Dried Chillies
2. 15 - 20 Shallots
3. 10 cloves of Garlic
4. Piece of Belacan
5. Assam juice (to taste)
6. Oil
7. Salt and sugar to taste

Method
1. Take out all or some of the seeds of the dried chillies as required so that the sambal will not be too hot. Do this by simply snipping the chillies across into two and the dried seeds will tumble out.

2. Soak the dried chillies in water (overnight).

3. Put the dried chillie, skinned shallots, garlic and the baked belacan and some water (just enough to cover the ingredients) into the blender and grind till fine.

3. Put some oil into a saucepan, add the chillie mixture and the prepared assam juice.

4. Cook for some time until the chillie mixture turns a little dark red.Do not overcook as the mizture will turn darker and darker.

5. Add salt and sugar to taste. This is not a sweet dish and sugar should be added just enough to give it that saucy sharpness and no more.

Tips

The amount of oil used will depend on whether you are using this sambal for its oil as well. Otherwise this dish must have enough oil so that it is not pasty but should have a thick paste consistency.

Please remember to bake the belacan (oven will do) not frying them.

[bslee]

Hello all.
As with the sambal recipe, you know what, I know you people are very fond of SOTONG! Yes!.. Blur blur SOTONG!.. the big fresh ones for RM6 something per kg at Giant.

After tumis the chilly and shallots as above, saute the bite sized or cut up anyway you like for the sotong into the hot pan. Then just when it curls up, add some fish sauce to taste and a few spoons of brown sugar to it all. Taste is up to you. Add the tamarind and simmer under low heat for 2-3 mins. Leave to cool then enjoy!. CAUTION! Control the heat carefully as not to BURN the chilly sambal. Very high heat is not always a good thing. There's an art to this technique that makes the sambal tasty.
P.S. Its to be sweeter than usual to taste good.. regardless of health implications.. thats the way it is and I don't ask you to eat this every other day!.

[Mrs A Tham]

I cook Nasi Lemak with 2 cups of santan and water as required, a big slice of flattenned ginger, 2 pcs of pandan leaves, a pinch of salt and a pich of sugar...Always use AAA rice as they always comes out big and not sticky. Kukus is the best result.
As for sambal, always remember to put a dash of sugar as good sambal always taste a little sweet and not too salty...

[elle70]

My nasi lemak is cooked in the electric rice cooker and being a career mom, I find using the liquid santan in tetrapaks most convenient. they even have low fat santan. Use 1 small santan pack for 3 cups of rice, add pandan leaves, flattened ginger, salt. for a special twist, add a little bit of halba (about 10 pcs). The rice will be so fragrant!

The trick for the sambal whatever your recipe is slow cooking over small fire. And must have belacan with lots of onions.

Mrs Tham is right, nasi lemak sambal should be a bit on the sweet side to tango with the pedas taste.

[bslee]

I came to know a trick from a housewife friend the other day to make good fresh chilly paste. Fry the dried chillys, then blend or giling it down to paste. I've yet to try this method but will experiment this in due time. Anyone do this before?

[coleslaw]

I came to know a trick from a housewife friend the other day to make good fresh chilly paste. Fry the dried chillys, then blend or giling it down to paste. I've yet to try this method but will experiment this in due time. Anyone do this before?
don't quite understand yr post...why the need to fry the chillie? :confused:

[bslee]

don't quite understand yr post...why the need to fry the chillie? :confused:

I don't know myself and can't explain. Its just an extra process. I don't think its fried till crisp. No harm trying with a small amount mah. Afterall, cooking great dishes does evolve from experimentation. Nevermind, I'll query more on this when I meet her another time.

[coleslaw]

and the chili paste is to be used in cooking or eat it as a sambal?
still cannot understand that part.
if it is as cili boh/cili giling, maybe the frying part will prolong its shelf life though i think placing it in the fridge is just as effective!
sorry masih tak faham.

[bslee]

Ok..to clear things up, the DRY red chillys are to be fried, then blended to paste, thereon make your nasi lemak sambal, instead of using commercial chilli boh or own blended red chillys. I'm told, never want to use commercial chilly boh for sambal, whatever the label sayz..its still got some preservative and will contribute to different taste for worse.

[coleslaw]

i see..still gotta cook the sambal tumis la.

bs, like you, i enjoy the occassional cooking and i've cooked this sambal often enough. i always blend my own dry chili and never buy chili boh. i just blend it after soaking the chili. i've a friend who blends it with oil instead of water..
it's interesting really to see the many ways the same dish is cooked by different people.
i'll skip the frying part.

[hackwire]

about the chili... many sambals in malaysia are not that hot? when i mean hot , it make u sweat on your forehead. where can we get hot chilis ?

[bslee]

it make u sweat on your forehead. where can we get hot chilis ?

Occasionally I've come across people who eat heavy spiced food and chilly hot sweat out as if they're into some sweaty sporting activity. I think could be abnormal and something to do with one's own body and system reacting to the chilly. OTH, there's so many others who look very normal and not even a sweat when eating chilly hot food. Me for instance?...never sweated when eating hot stuff. Ironically, when I was very young, I grumbled and stayed away from anything chilly or hot like the plague. Now ah? No ploplem man!.. :D

[VeeJay]

I came to know a trick from a housewife friend the other day to make good fresh chilly paste. Fry the dried chillys, then blend or giling it down to paste. I've yet to try this method but will experiment this in due time. Anyone do this before?

If you want to keep the paste for a longer time (to be used at later period in the cooking)...then this is the way to preserve it... but if you going to cook immediately, then no need to fry the dried chilli...

The trik while blending, is to use as less water as possible...so that the redness is maintained else during thr blend it turns orange, and the taste wont be as desired, for nasi lemak sambal...

[coleslaw]

not adding too much water when blending the dry chillies just makes it easier and cuts down yr cooking time. however adding more would not turn it orange unless you add kunyit.
just takes longer to cook to the desired consistency.

[hackwire]

is the dried chilis just to create red paste. are they very hot and spicy? is it true that if one it to be hotter, don't throw the seeds.

[coleslaw]

there are a few varieties of dried chillies...get the dry thin wrinkly ones. they are hotter. there are also dried chili padi, though not that often you find them. that's super hot.
if all else fail, blend together chili padi and dry chilli. get the kampong variety and you don't need to add so much. it's super hot.
if you are making the sambal for nasi lemak, the thin wrinkly dried chillies should be spicy enough.

[RolyPoly]

I cook Nasi Lemak with 2 cups of santan and water as required, a big slice of flattenned ginger, 2 pcs of pandan leaves, a pinch of salt and a pich of sugar...Always use AAA rice as they always comes out big and not sticky. Kukus is the best result.
.....

Can anyone share what is the best way to make nasi lemak 'kukus' at home?

I tried making nasi lemak using rice cooker, the result was not so good.

I love to buy nasi lemak that is 'kukus'. Can I ask how do you 'kukus' your nasi lemak at home? I have seen nasi lemak seller place their nasi in a big wooden/bamboo container over a big wok. However, I don't have such utensil at home.

[VeeJay]

not adding too much water when blending the dry chillies just makes it easier and cuts down yr cooking time. however adding more would not turn it orange unless you add kunyit.
just takes longer to cook to the desired consistency.

I did not mean orangey orange :-) but it would not be dark red anymore.

Hmm...let me see if I could find any pictures on the net.... :rolleyes:

[VeeJay]

ha ha...found it! :-)

Dark red as how it suppose to be...

http://www.groovymap.com/UserFiles/Image/Travel/NasiLemak.jpg

And orangey
http://kfchan.files.wordpress.com/2008/06/dlish-nasi-lemak.jpg

[coleslaw]

the colours has nothing to do with the amount of water added. it depends on the ingredients and the amount of time one cooks it.
different dry chillies will give you slightly different shades of red. and some like to add fresh chillies togther with the dried. if one cooks it longer ,it'll turned darker. it also depends on the type of belachan used.

[VeeJay]

Ok, I rest the case.....then....my experience of cooking nasi lemak is definitely different from yours then...

[kamarulariff]

Hi in this blog you can find the best Nasi Lemak recipe ever. I've tried it personally. It is reallt, really good.

http://bestrecipeonline.blogspot.com/

happy cooking

[MsLim]

since we are in the topic of eating and cooking....has anyone here ever use i-chef steammer pot before? can u pls give some advise as to the pros and cons of use it please? thx.

[spitez]

Can anyone share how to cook nasi lemak? I mean, the rice.
watch how to cook nasi lemak, with videos at
http://www.trymasak.my

[monkey01]

I'm an "hardcore" Nasi Lemak lover, but what's the diff between normal and Kukus?

BTW, I love the one in Darussalam SS15.... dun hav to worry abt cooking skill :cool: sure tasty one! Ah, going to have it tmr with a glass of teh halia korang manis...yummy!

Yummy....yummy...... dun tell my wife :)