Nasi Lemak a dish that is considered not just a national dish of Malaysia but a national heritage as well, it is a dish that consists of several components such as rice that is cooked in coconut milk and pandan leaf, sambal (a cross between chilli chutney and sauce), ikan bilis (fried dried anchovies), boiled eggs, cucumber and roasted peanuts wrapped in a banana leaf.
Coconut Milk Rice
- 3 cups rice
- 3 pandan/screw pine leaves, tied in a knot
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 4 cloves garlic
- 2 large white onions, chopped
- 1 red onion, sliced
- 8 dried chillies, seeds removed
- 4 fresh red chillies, seeds removed
- 1 tbsp Belachan
- 1 cup water
- 2 tbsp tamarind pulp
- 1 tbsp brown sugar
- 2 tbsp oil
- fish sauce
- 3 eggs, hard boiled and halved
- 1 cucumber, peeled and sliced
- Soy Garlic Chicken
- roasted nuts
- fried dried anchovies
- banana leaves
Coconut Milk Rice
- Clean rice in water, drain then add coconut milk, water, salt and pandan leaves.
- Place in rice cooker, then cook
- Using a food processor blend together Belachan or bagoong, white onions, garlic, oil, fresh chillies and dried chillies. If you want to do the traditional way you can use mortar and pestle to mix everything to a paste.
- Soak the tamarind pulp in water then squeeze to extract the juice into the liquid, drain then set aside.
- In a wok add oil then cook the chilli mixture until fragrant.
- Add sliced onions and cook until soft.
- Add tamarind juice, fish sauce (to taste) and sugar. Simmer in low heat and cook until liquid is reduced. Set aside.
- Slightly apply heat over the banana leaves in stove top to release its oils.
- Place banana leaves on plate then place a cupful of rice over it while still hot.
- Top rice with sambal.
- Surround the plate with Soy Garlic Chicken, peanuts, cucumber, fried anchovies and eggs.