Friday, 2 June 2006

Nasi Lemak

Nasi Lemak is not only the name for rice steamed in coconut milk, but is also the name for a whole range of dishes. Though Malay in origin, the Nonyas added more dishes to the menu. Besides the rice, the meal would include Sambal Ikan Bilis, Fried Chicken Wing, Kuning Fish, Otah, sliced cucumber and omelette triangles and etc.

If you are a Nasi Lemak lover, you should have heard or eaten the famous Changi Nasi Lemak call the International Food Stall. They had a great varieties of side dishes to go with the fragrant coconut rice. In Singapore it's very easy to get hold of Nasi Lemak at anytime of the day and from either the China or Malay stalk. So it's a very common dish like Chicken Rice that most Singaporean loves to eat.


This version of Homemade Nasi Lemak that I tried is using the ideas from one of the TCS drama called "Holland V". Since I am those people who loves to experiment with my food. I decided to follow the show to cok the Coconut Rice with Cream Soda and Fresh Coconut Milk and see how it taste like. To our surprised, it really taste good and it's any kind of experience from eating the usual Nasi Lemak rice. So if you are a food explore like me, maybe you will want to give this dish a try........

Ingredients: (serves 2)
1 Cup Rice (200g)
125ml Pandan Water
100ml F & N Ice-Cream Soda
150ml Fresh Coconut Milk
1/2 Teaspoon Salt
1 Stalk Lemon Grass, cut into 2 section & lightly pound
6-8 Pandan Leaves, wash & cut into small pieces
3 Pandan Leaves(extra), wash & knotted together

Methods:
1. Place the small pieces of pandan leaves and 125ml of water in a blender and blend it into pandan juice.
2. Sift it and collect 125ml of pandan water.
3. Wash and rinse the rice then soak it in the pandan water for about 2 hours.
4. Add coconut milk, cream soda, panda leaves, lemon grass and some extra 1/4 Teaspoon of pandan paste to the rice if you want a more jade colour on the cooked rice.
5. Bring to the boil, then reduce heat and simmer until cooked about 12 minutes(or you can cook in the rice cooker).
6. After the rice is cooked, let it stand for about 20 minutes or more so that the rice will be much fragrant and tastier.
7. Serve it with any dish dishes that you prefer like: Whitebaits, Fried Egg, Fried Chicken or etc.

Fresh Coconut Milk:
1/2 Fresh Grated Coconut
150ml of Water

Methods:
1. Add water to the grated coconut then mix well, squeeze out the coconut juice over a sieve and collect about 150ml of Fresh Coconut Milk.


Fried Curry Chicken Wings
5-6 Medium Chicken Wings
1/2 Packet of Fried Curry Chicken Spices
Some Water

Methods:
1. Mix the Curry Chicken Spices with some water to form a paste then add in the washed and clean chicken wings and let it marinate in the fridge for at least 3 hours or more.
2. Next coat the marinated chicken wings with some extra cornflour and set aside for about a about 2-3 minutes then deep-fry in medium hot oil and crisp and golden brown.
3. Drain and serve with coconut rice.

Crispy Whitebaits
1 Cup Whitebaits
1 1/2 Tablespoons Oil
1/4 Teaspoon Salt
1/2 Teaspoon Sugar

Methods:
1. Rinse 1 cup of whitebaits and pat dry with paper towel.
2. Preheat the pan with oil then add in the whitebaits and stir-fry until slightly brown then add in the salt and sugar and continue to fry until golden and crisp.
3. Remember to stir on and off or else it will get burnt easily.Posted by Picasa

6 comments:

  1. This looks very interesing!!

    Your blog is neat! :-))

    ReplyDelete
  2. Hi Lena

    Tks for sharing. Would like to cook nasi lemak using yr recipe.
    Where can I buy the curry chicken wing powder & will it be still crispy after few hrs.

    Vanessa

    ReplyDelete
  3. Hi Vanessa,

    I get this chicken wing powder from those local wet market stall selling salted fish. But if you can't get it, you can use any type of chicken wing powder from supermarket....If you want it to be crispy after a few hrs.. you can either re-fry in a few sec in hot boiling oil.. or put it in toaster for a few mins.. HTH...

    Do feedback to me if you try this recipe....

    ReplyDelete
  4. Hi Lena, I tried the nasi lemak and I love the aroma. I used 3 cups of rice since I am cooking for more people. Hence I used 500ml of pandan water, 100ml 7-up (can't find ice cream soda), 150ml coconut milk (the packet one though). I think I must have soaked the rice for too long (over 3 hours) so the final result is a little too sticky. Think I will try again another time. Thanks for sharing!

    ReplyDelete
  5. Hi Shirley,

    I am glad that you like the Nasi Lemak...You said the rice is abit sticky..it might be due to the coconut milk that you used.. cos i used those freshly squeeze coconut milk which is much lightly and not that creamy as those pre-pack type...So many next time you can try to reduce the water a bit less by 30ml so that the rice will be more dry...

    And try to cook it an hour or two earlier so as to let the water vapour in the rice evaporate.....

    ReplyDelete
  6. Hi

    I decided to cook the nasi lemak cos i think the ingredients used are very interesting.... but what a letdown.I think the rice taste horrible. My girls attempted a mouthful and that's it. When i tried it, I think sweet rice, most likely fr the ice cream soda, taste weird. I like my food savory and the sweetness should be reserved for dessert. I will most likely stick to the traditional way of cooking nasi lemak.... :-(

    GL

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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