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RECIPE: Jackie M’s Nasi Lemak Deluxe


If there is anything that is quintessentially Malaysian, nasi lemak would sum it up. Nasi lemak is rice cooked in rich, creamy coconut milk and flavoured with pandanus leaf, ginger and lemongrass for fragrance and that unforgettable taste. Typically, nasi lemak is served with fried peanuts and anchovies, hard-boiled egg, cucumber slices and a dollop of sambal.

 

JackieM – Malaysian born, Sydney-based hawker food expert, shares one of her favourite recipes growing up in Malaysia with Traveltalk audience or don’t hesitate to join her cooking workshops at MSFA - Workshop (wokaroundasia.com)

 

Happy Cooking!

 

 

 

COCONUT RICE

Makes 4 cups - Total time: 25 mins

 

INGREDIENTS

  • 2 cups jasmine rice, soaked in water for at least an hour
  • 1 pandan leaf, bruised
  • 2 tsp salt
  • 1 cup coconut cream

 

STEAMING METHOD

  1. Drain the soaked rice, add salt and pandan leaf and spread in a tray or a muslin-lined bamboo steamer.
  2. Cover and steam over high heat for 30 minutes.
  3. Pour coconut cream over rice, mix well and steam a further 30 minutes or until tender.
  4. Add a little water if rice looks too dry during the steaming process.

 

IKAN BILIS (DRIED ANCHOVIES)

Makes 1/2 cup - Total time: 15 mins

 

INGREDIENTS

  • ½ cup dried anchovies, headless & de-boned
  • ½ cup oil

 

METHOD

  1. Rinse anchovies in cold water, strain and pat dry.
  2. Heat the oil in a frying pan, add the anchovies and fry until they start to crisp up and turn a light brown colour.
  3. Remove with a slotted spoon and drain on paper towels. Reserve oil for sambal.

 

CHILLI SAMBAL

Makes 1/2 cup   -   Total time: 15 mins

 

INGREDIENTS

  • 2 Tbsp oil, reserved from frying ikan bilis (anchovies)
  • ¼ cup onion, puréed
  • ¼ cup onion, thinly sliced
  • ½ chicken stock granules
  • ¼ cup sugar
  • 1 tbsp tamarind extract
  • 2 tsp belacan (shrimp paste) granules
  • ¼ cup chilli paste (made from blended, soaked dried chillies)

 

METHOD:

  1. Pan-fry puréed onion and chilli paste until most of the liquid has evaporated.
  2. Add oil and fry until browned; add all other ingredients, fry a further few minutes until mixed through and thickened. Adjust flavours and remove from heat.

 

Copyright Jackie M | www.JackieM.com.au

 

Images supplied by Jackie M and Tourism Malaysia.

 

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Published: 15 September 2021

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