Food: Nasi Lemak

Food

Assalamualaikum and hello everyone!!! Today, I would like to share about the traditional food of Malaysia that attracted people even foreigner to try on it which is Nasi Lemak.

HISTORY OF NASI LEMAK 

Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish, and also popular in neighbouring countries such as Singapore, Indonesia especially in Eastern Sumatra; Brunei and Southern Thailand. Nasi Lemak also can be found in the Southern Philippines prepared by Filipino Muslims, it is considered one of the most famous dishes for Malay-type breakfast. It is not to be confused with nasi dagang sold in the Malaysian east coast states of Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of nasi lemak versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

RECIPE OF NASI LEMAK

INGREDIENTS 

• 2 cups of coconut milk                       
• 2 cups water
• 1/4 teaspoon ground ginger
• 1(1/2 inch) piece of fresh ginger, peeled and thinly sliced 
• salt to taste
• 1 whole bay leaf
• 2 cups long grain rice, rinsed and drained
• 4 eggs, 1 cucumber, 1 cup of oil for frying, 1 cup raw peanut, 1(4 ounce) package white anchovies
• 2 tablespoons vegetables oil, 1 medium onion sliced, 3 cloves garlic, thinly sliced, 3 shallots thinly sliced, 2 teaspoons chile paste, 1 tablespoon white sugar, 1/4 cup tamarind juice

DIRECTIONS 

1. In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover and bring to a boil. Reduce heat and simmer for 20 t0 30 minutes or until done.
2. Place eggs in saucepan and cover with cold water. Bring water to a boil and immediately removed from heat. Cover and let eggs stand in hot water 10-20 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
3. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly until lightly browned. Removed peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies, cook briefly, turning until crisp. Remove with slotted spoon and place on paper towels, discard oil and wipe out skillet.
4. Heat 2 tablespoon oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1-2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir remaining achioves; cook for 5 minutes. Stir in salt, sugar and tamarind juice; simmer until sauce is thick about 5 minutes. 
5. Serve the onion and garlic sauce over the warm-rice and top with peanuts, fried anchovies, cucumbers and eggs.  

UNIQUE OF FOOD 

Traditionally, nasi lemak is served with a hot spicy sauce (sambal), and usually include various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. Nowadays, nasi lemak may also be served by additional protein dish such as fried chicken, sambal sotong, gulai udang even with rendang ayam. This is because we want to attract customers to buy and taste about it with this combinations. Traditionally most of this accompaniments are spicy in nature. Hope this recipe can attract you guys to try nasi lemak ; ).