Nasi Lemak

Saw a Kota Bharu version of Nasi Lemak, makes me drooling... Literally, nasi = rice & lemak = fat/oil, which means rice cook from coconut milk, which is fatty but marvelously fragrant & delicious.

Let me try to mentally recreate the nasi lemak from ingredients available in Sydney.

Rice:

- Coconut milk (from Woolies or Coles or etc.)

- Pandan leaves (saw it @ Harris farm market)

- Basmati or Thai fragrance rice.

Instruction:

Cook rice in coconut milk, tie two pieces of Pandan leaves together and stuff it into the rice to cook together. When cooked, remove the leaves and stir a bit.

Sambal:

This is the soul of nasi lemak, there are many different version of sambal, the basic formula is chilli, Belachan (get it from chinese shop), onion, sugar and stir fried until fragrance, then add some lemon sauce. Malay version of chilli paste (sambal) is usually sweet & salty comparing with Chinese or Hong Kong version, which is usually salty & dry.

Fried silver fish (ikin bilis):

Get the dried silver fish from chinese shop, deep fried it in oil for few minutes.

Pan-fried egg:

Get it here.

Curry:

Similar to butter chicken, just add some curry powder. Can switch of seafood or beef or lamb curry if not chicken.

Raw cucumber:

This is important to provide a cooling effect to all the high cholesterol & spicy ingredients above, peel and add a few slices as side dish.

For plating please refer to the photo on yum-oh blog. Let me know how it goes if you have tried it.