Nasi Lemak...Coconut cream rice with Prawn Sambal
Every Malaysians favorite food.
I think we'll just die if this dish is taken away from us.
It's a fairly simple dish to prepare, a wee bit time consuming.
I cook it quite so often for lunch or if we have guest coming over.
This dish is served with slices of cucumber, hard boiled egg, fried peanuts on a bed of warm aromatic coconut cream rice and the choice of your "sambal". (spicy gravy made from chili) Normally its anchovies sambal but they can be substituted with prawns, cockles or squid.
My version of Nasi Lemak.
First we cook the rice.
Coconut cream rice
4 cups of rice - washedCoconut cream rice
4 cups of water
1 cup fresh coconut cream
*1in ginger - sliced
*2 pine screw leaves ( pandan leaves)
*2 stick of lemon grass - bruised
1 tsp salt
Put all the above in your rice cooker and press on button. Done.
Discard * when the rice is cooked.
Next the sambal.
Prawn Sambal
1 kilo of prawns - shelled and deveined
1 tbs tamarind - add a little water and dilute, remove the seeds
salt
Blend this ingredients together:
20 dry chillies or 10 fresh red chillies
1 large ripe tomato
1 onion
6 garlic
1in garlic
1 small piece of turmeric
2 lemon grass - cut fine
1in shrimp paste
Remove all seeds from the dried/fresh chillies so that the sambal will not be too hot.
Boil the chili for a two minutes, drain the water. Omit this if fresh chillies are used.
Add the ingredients in some water (just enough to cover the ingredients) into the blender and grind till fine.
Put some oil into a pot, add the chili mixture and stir well till it changes colour. This would take about 30 minutes in a medium heat. Remember to stir it often.
Add tamarind juice. Cook until the chili mixture turns a little dark red. Then add the prawns and the onions.
Lastly, add salt and sugar to taste.
And we are done.
Condiments
6 hard boiled eggs
Cucumber - seeds removed and sliced
Fried peanuts and fried baby anchovies- optional
Serve as suggested.
Enjoy....jue
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