Nasi Lemak

Saw discussion on nasi lemak at m4m about cooking nasi lemak using ice cream soda or coconut water. Since I have yet tried doing nasi lemak so I did it for weekend dinner, I adjusted the original recipe by add some coconut water, the rice turn out very fragrant with a little sweetness, the sweetness taste blends very well with the rice. The kids ate the recipe with non-spicy fried fish and soup, Kenny and I ate the rice with sambal kang kong, sambal prawn and fried peanut mix with fried ikan billis. Recipe from Leong Yee Soo's book.

Nasi Lemak
(10 serving)

Ingredients:
680g(24oz) thai rice
625g(22oz) grated coconut
455ml (16fl oz) water
1 ½ tsp salt
6 pandan leaves, tie into a knot
200ml coconut water

Method:
1. Wash the rice and soak it in water for 2 hours. Drain before use.

2. Use a piece of muslin to squeeze 225ml (8fl oz) No.1 milk from the grated coconut.

3. Add 455ml water and squeeze for No. 2 milk. Measure, then add water to obtain 740ml(26 fl oz) No.2 milk. (I replace 200ml of milk with 200ml coconut water)

4. Place rice in the rice cooker, stir in the No.2 milk, pandan leaves and the salt. Boil till rice is dry.

5. Rake the rice with a fork, add the No.1 milk and stir lightly to mix.

6. Leave the rice in the cooker to absorb the milk for another 20min. Serve warm.

Note:Stir rice once or twice whilst boiling. Do not stir any more when the rice is dry. Stir again only when adding the No.1 milk.


Sambal Prawn (Recipe from Local Delight)

Ingredients:
40g tamarind paste
100ml water
50g dried chilli (soak till soft)
150g shallot
50g garlic
10g shrimp paste (belachan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste

Method:
1. Mix tamarind paste with water. Strain to obtain tamarind juice.

2. Grind dried chillies, shallots, garlic, shrimp paste and candlenut together.

3. Heat 5 tbsp oil in wok till hot. Stir fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Seasoned with salt and sugar to taste.

Nasi Briyani

Want to use up the pack rendang paste before it expire, thinking that since have some balance basmati rice, so try cook the briyani rice from scatch, after putting the colour into the rice then realise that I have totally forgotten about the saffron. Reference from Leong Yee Soo's recipe, I cook about half the recipe, as for the pickle I create my own with reference from another recipe.


Chicken Rendang:

Cut the ½ kg chicken into big chunks, rinse and set aside. Pan fry the chicken with a little oil till brown. Pour in Brahim rending paste and pour in 250ml water and let it simmer for 20min or till the meat is tender.


Rice:

Ingredients:
A)
A few slice ginger
1 tbsp chopped garlic
4 shallots, thinly sliced

B)
5 cm cinnamon stick
8 cardamons, lightly bashed
6 cloves

600g Basmati rice, washed and drained
55g ghee

Seasoning:
1 ½ tsp salt
1.1 litre boiling water

Colouring for rice:
Mix 1 tsp yellow food colouring with 4 tbsp water

Method:
1. Heat wok with ghee to fry A) till lightly browned, add in B and stir fry for ½ minute. Add in the rice. Stir the pan till oil is absorbed into rice.



2. Pour in the boiling water and the seasoning. Cook rice in an electric rice-cooker till dry and fluffy. Do not stir while cooking.

3. Remove lid and sprinkle the yellow colouring mixture over rice. Wait for 5 minutes. Remove from heat, loosen rice, mix colour evenly. Serve with chicken and pickle.


Pickles:

Ingredients:
200g pineapple ( cut into wedge)
200g cucumber (sliced)
100g carrot (sliced)
2 chillies (discard seed and sliced)
50ml water
50ml vinegar
2tbsp sugar
1 tsp salt

Method:
Stir together water, vinegar, sugar and salt. Mix pineapple, cucumber, carrot and chilli in a bowl. Add in vinegar solution and mix well. Set aside in the fridge for ½ hr before serving.