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...

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 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?

[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.