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With many of my fellow Malaysian friends showing their Ramadan feast on facebook the last couple of weeks, I started craving for nasi lemak to no end. Nasi lemak used to be my breakfast back home for years. I especially loved the small packets of Nasi Lemak wrapped in Banana leaves sold by street hawkers, it is simple, authentic and full of flavors.
My love for nasi lemak probably was responsible for my weight and cholesterol level then, but then, it was totally worth it!!
I had to make this nasi lemak for lunch this weekend, I could wait no longer. This steaming method really works great and my nasi lemak turned out just the way I liked it! The only thing I am missing here is a fresh banana leave!
椰漿飯: (Serves 5-6)
1 1/2 cup Basmati Rice (淘洗幹淨，然後泡水20分鍾)
1 cup 泰國香米 Jasmine Rice （洗淨瀝幹)
3 cup 椰漿 (我用了冷凍椰漿)
1 cup 水
2-3 香蘭葉/screwpine leaves ( 越南語叫 la dua)
1 根香茅 ( 切 2-3 寸，稍微拍扁)
2 寸老薑 (洗淨拍扁)
2-3 蒜瓣 (稍微拍拍)
2 1/2 tsp 鹽
江魚仔叁巴醬 (Sambal Ikan Bilis):
以下材料攪拌成糊:
5-6 紅蔥 或 1/2 隻 洋蔥
2-3 瓣蒜瓣
3-4 新鮮的紅辣椒 (或 5-6 隻辣椒幹代替)
10-12 辣椒幹 (怕太辣可以減少辣椒的用量，並且去種子)
1 寸 的 蝦醬/ belachan (shrimp paste)
其他:
1 tbsp 紅糖
適量 tsp 食鹽
1/2 隻洋蔥切絲
1/3 cup 炸江魚仔
1 tbsp 羅望子膏/tamarind paste (兌上半杯水)
1/2 cup 食油
其他配料:
4-5 白水蛋 (切半)
1 cup 炸江魚仔
1 cup 油炸花生
1 根黃瓜 (切片)
For coconut Rice: (Serves 5-6)
1 1/2 cup Basmati Rice (Washed and soaked in water for 20 minutes)
1 cup of Jasmine Rice Washed and drain (Can substitute with Basmati Rice)
3 cup coconut milk (I used thawed frozen coconut milk)
1 cup of water
2-3 screwpine leaves ( Or la dua in Asian Supermarket)
1 stalk of lemon grass ( cut into 2-3 inches and lightly bruised)
2 inches of ginger root (lightly smashed)
2-3 cloves of garlic (smashed)
2 1/2 tsp of salt
For Sambal Ikan Bilis (Sambal anchovies):
Blend into paste:
5-6 Shallots
2-3 cloves of garlic
3-4 fresh red chilies (or substitute with 5-6 dried chilies)
10-12 dried red chilies (reduce the number of chilies for less spicy)
1 inch of belachan (shrimp paste)
Others:
1 tbsp brown sugar
salt to taste
1/2 onion cut into rings
1/3 cup of fried anchovies
1 tbsp of tamarind paste (dissolved in 1/2 cup of water)
1/2 cup of oil
other accompaniments:
4-5 hard boiled egg (Halved)
1 cup of fried anchovies
1 cup of fried peanuts
1 cucumber (sliced)
1. 把兩種米都放到一口可以擺到蒸籠裏的容器裏。把香蘭葉打結，和香茅，薑和蒜一起擺到米上。
2. 把鹽加到椰漿裏，拌勻。量出一杯的椰漿和一杯水，倒入米裏。 把米飯入蒸籠加蓋蒸10分鍾。
3. 取出用個叉子輕輕地把米粒翻翻，然後再量出一杯的椰漿，倒入米飯裏，用個勺子的柄在在米飯上弄幾個孔，這樣可以更均勻的蒸好米飯。把米飯入蒸籠再蒸10分鍾。
4. 取出再輕輕的翻一翻，蒸籠先熄火。把剩下的椰漿倒入米飯裏，這次不要馬上蒸，等個15-20分鍾再入蒸籠蒸10-12 分鍾。這個步驟是讓椰漿的香氣可以更好的滲入米粒裏。
這樣三次蒸煮出來的椰漿飯香氣和味道十足，米飯粒粒分明，輕盈爽口。又不會把椰漿煮成椰油，讓米飯油膩膩的。實在是很不錯的一個做法。這樣做出來的椰漿飯第二天都還好香好好吃哦！
1. Place cleaned basmati and jasmine rice in a steamable deep cooking utensil, tie screwpine leaves into knots, place it with lemongrass, ginger and garlic over rice.
2. Add salt into coconut milk, stir well. Measure out 1 cup of coconut milk plus 1 cup of water, pour it over rice, place the utensil in a steamer and steam rice at high heat for 10 minutes.
3. Lightly turn the rice with fork or spatula before measure out 1 cup of coconut milk and pour over on rice, use the handle of spatula to poke a couple of holes into rice to get even cooking, steam the rice at high heat for another 10 minutes.
4. Lightly turn the rice again. This time, switch off the stove and pour the remaining coconut milk over rice. Let the coconut milk sits in the rice for a good 15-20 minutes before steaming it for another 10-12 minutes at high heat. This is to sort of "marinate" the half cooked rice and gives better coconut-y flavor without forcing out grease in coconut milk.
This method produce very fluffy, fragrant and grease-less coconut rice. It stays as fragrant and yummy the next day!
2. Add salt into coconut milk, stir well. Measure out 1 cup of coconut milk plus 1 cup of water, pour it over rice, place the utensil in a steamer and steam rice at high heat for 10 minutes.
3. Lightly turn the rice with fork or spatula before measure out 1 cup of coconut milk and pour over on rice, use the handle of spatula to poke a couple of holes into rice to get even cooking, steam the rice at high heat for another 10 minutes.
4. Lightly turn the rice again. This time, switch off the stove and pour the remaining coconut milk over rice. Let the coconut milk sits in the rice for a good 15-20 minutes before steaming it for another 10-12 minutes at high heat. This is to sort of "marinate" the half cooked rice and gives better coconut-y flavor without forcing out grease in coconut milk.
This method produce very fluffy, fragrant and grease-less coconut rice. It stays as fragrant and yummy the next day!
5. 在一口鍋裏熱上2 tbsp的食油，把花生米炸好瀝幹備用。江魚仔也一樣炸脆備用。取出1/3杯的江魚仔待會兒用在叁巴醬裏。
6. 在同一口鍋裏加入1/2 杯的食油，把攪拌好的辣椒糊倒入，中火煮至邊上泛油，間中要多次攪拌以免糊底。 先加入紅糖煮溶之後再煮幾分鍾，先加紅糖能夠讓叁巴醬的色澤更漂亮。加鹽和羅望子汁調味，拌勻繼續煮幾分鍾，然後加入洋蔥絲，煮至洋蔥絲變軟，熄火，然後加入1/3 杯的炸江魚仔，拌勻。
把一碗的椰漿飯盛到盤子裏，加入1-2 勺的叁巴江魚仔，雞蛋，一點炸江魚仔，一點油炸花生和黃瓜。好吃的午飯就好啦！
5. In a cooking pot, heat up 2 tbsp of oil and fry the peanut until golden brown, take out, let cold and set aside. Do the same for anchovies. Measure out 1/3 cup of fried anchovies for use in the sambal later.
6. In a cooking pot, heat up 1/2 cup of oil and pour blended spices into pot, cook at medium heat until oil breaks at the edge. Add the sugar first, this will gives the sambal its signature dark red color, continue cooking for 3-5 minutes, season with salt and tamarind juice. Stir well, add onion and cook until onion softened, switch off the stove, add anchovies into the sambal before serving.
Assemble the coconut rice, sambal and accompaniments, off you go our super yummy lunch!
6. In a cooking pot, heat up 1/2 cup of oil and pour blended spices into pot, cook at medium heat until oil breaks at the edge. Add the sugar first, this will gives the sambal its signature dark red color, continue cooking for 3-5 minutes, season with salt and tamarind juice. Stir well, add onion and cook until onion softened, switch off the stove, add anchovies into the sambal before serving.
Assemble the coconut rice, sambal and accompaniments, off you go our super yummy lunch!
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