I've been in NYC for a long time now, and when I think of home, I think of nasi lemak and how it comforts your soul. When people ask me what I miss the most about home, it's most definitely the food. So I'm creating my own memories by creating Malaysia cuisine at home in NYC.
Nasi lemak
The Story
The most indulgent, comforting meal
Nasi lemak
Nasi lemak is a popular Malaysian dish, fragrant fluffy rice cooked with coconut milk and pandan leaves (screwpine) offent paired with chicken rendang (chicken a spicy dry curry) or fried chicken served with fried anchovies/sambal, jammy eggs and sliced cucumber.
Ingredients
Coconut Rice
- 3 cup Basmati rice
- 2 1/2 cup Coconut milk
- 1/2 cup Water
- 1/2 tsp Salt
- 1-2 whole Pandan leaves
Fried Anchovies
- 2 cup Dry small anchovies
- 1 medium Red shallot
- 6 clove Garlic (sliced)
- 1/4 cup Peanuts
- 2 whole Red chilli
- 1 tsp Salt
- 3 tbs Vegetable oil
- 1 or more cup Vegetable oil (for anchovies)
Jammy Eggs / Cucumber
- 2-3 large Eggs
- 1 half Cucumber (sliced)
Chicken Rendang (spicy dry curry chicken)
- 10-15 handful Dry chili
- 3 small Birds eye chili
- 2 cm Galangal
- 10 small Red shallot or red pearl onion
- 1/4 tsp Turmeric
- 1/2 half Yellow onion
- 1-2 tbs Lemongrass
- 2 cm Ginger
- 1/4 cup Vegetable oil
- 1 whole Chicken (cut into pieces)
- 1 cup Fresh shredded coconut
- 1/2 cup Coconut milk
- 1 handful Lime leaves
- 1/2 tsp Salt
Instructions
- Coconut Rice - Add the rice to the pot and give it a good rinse till the cloudy water turns clear - Drain the water, then add the coconut milk, water, salt, and pandan leaves - Bring the rice to boil and turn it down and let the rice cook until the water evaporates and rice is cooked through. (You can use a rice cooker)
- Fried Anchovies - Add a good amount of oil in the pan and deep fry the small anchovies. Take it out and leave it aside to cool - Add the sliced garlic and shallots, chillies and oil to the pan. Fry till golden brown and leave it aside - Then roast the peanuts in the pan till fragrant - Now, add the fried anchovies, chillies, shallot, garlic peanuts and 1/2 tsp salt and give it a good toss. Taste for salt
- Chicken Rendang - Add the spices to the blender and blend to a smooth paste - In a pan, dry roast the shredded coconut till golden brown and leave it aside to cool - Now, add the spice paste to the pan and fry till the oil splits and it's fragrant - Once the spice is cooked, it will be thick and dark red in color. This is where you will add your chicken and give it a good toss, cover with the lid and cooked on medium heat - About 20 mins, uncover and cooked down the juices of the chicken till it reduces slightly -Once it reduces, add 1/2 a cup of coconut milk and give it a good stir and let it thicken up -Lastly, add your roasted shredded coconut and give it a good toss, then add the shredded lime leaves to give it a nice fragrant smell
- Jammy Eggs - Bring a pot of oil to boil, and cook for 6 mins. Once done, leave it aside to cool
- Once everything is ready, start to assemble the dish. First add your coconut rice then your fried anchovies with the chicken reandang. Then add the eggs and sliced cucumber. Enjoy!!!
