November 10, 2006
I Made Nasi Lemak!
What do you do when you have extra sambal belachan from the Prima Taste Mee Siam Premix? Definitely not throw it away dude! Sambal belachan is a precious commodity in a sambal belachan scarce land!
I made Nasi Lemak! Good old Nasi Lemak - with fried chicken, cucumber and coconut rice. The squid you see in the picture came out of a can, so no recipe for that, but in case you are interested, the brand is “Old Fisherman” with a picture of an *yes you guessed it* old fisherman on the top right hand corner.
Ingredients (for 2 servings):
A. Coconut rice:
- coconut milk
- rice
- pandan leaf
Method (for cooking coconut rice):
1. Instead of adding water to the rice grains as you normally would, replace water with coconut milk.
2. Tie a blade of long pandan leaf into a knot and submerge it with the rice and coconut milk.
3. Cook as you normally would for plain white rice.*
*I find that the bottom layer of my rice in the rice cooker tended to burn if I used anything other than water, so what I did this time was to cook the rice in the cooker until I hear a cackling sound then transfer the pot to a steamer to finish the cooking, i.e. when the rice looks fluffy, you are done!
B. Fried Chicken: - The simplest list ever!
- 2 chicken wings (or as many as you want to eat)
- corn flour (or multi-purpose flour)
- 1 egg white
- panko bread crumbs (or any fried chicken coating)
Marinate for chicken wings:
- 1 tbsp light soy sauce
- 1/2 tsp pepper (white or black - doesn’t matter)
- 1/4 tsp cajun seasoning (or any chicken seasoning powder)
- 1 tsp cooking wine
Method:
1. Mix chicken wings with marinate and keep refrigerated for at least half an hour.
2. Heat up a pot of vegetable oil.
3. In the meanwhile, **dip the marinated chicken wings into some corn flour, then egg white, then dredge with panko bread crumbs.
4. The oil is hot enough when you put in a bit of bread crumbs and they sizzle. Deep fry the chicken wings until they turn golden brown on each side and you see that no more oil is oozing out of the chicken wings. Remove from the oil and place them on paper towels to drain off excess oil.
**To make cleaning up easier later, cover 3 plates with plastic wrap before you put flour, egg white and the panko bread crumbs onto the respective plates. In this way, when you are done coating the chicken wings, just remove the plastic wrap to throw it out and your plate remains clean.
To serve:
To make my Nasi Lemak look more authentic, I bought banana leaves to put over my plate. When I reheated the Nasi Lemak with the banana leaves, the banana leaves and coconut rice let out a wonderful fragrance. Awesome!
Bite This!
More recipes:
The Rapper Cook’s Preview Into Her 2007 Menu
Claypot Chicken Rice Without The Claypot
Otak-Otak - Fish Cakes In Banana Leaves
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November 10th, 2006 at 1:22 pm
Congratulations Yich. I won’t say any more in case it’s still a secret. It’ll be interesting to see what you’ll be cooking in the next few months.
November 10th, 2006 at 2:55 pm
Wow, what is the preparation and cooking time, in all?
I don’t think I have the patience like you :) …
But we have something in common-like how we did not let our “ducks and chicken” die in vain, my excess sambal went to a plate of sambal kang kong then!
November 10th, 2006 at 3:06 pm
Daddy Forever: Thanks :) Notice I like spicy food recently. Hehe.
Tigerfish: The rice took a bit longer than usual cos I had that wierd procedure of transferring to the steamer.
The chicken wings were easily breaded. I did not use so much oil as to cover the whole wing, cos I did not want to waste oil, so the oil level covered only half the wing (and they were already cut into pieces). I also had to fry them in 2 batches cos I did not want to lower the temperature of the oil. That took a while. All in all, I would say I took a full hour (excluding the chicken marinating time, but including washing the dishes)
November 11th, 2006 at 4:34 am
wow..nice nasi lemak..would u wan to open a stall soon with kilometres of customers queuing and craving for ur nasi lemak? yummy!!!
November 11th, 2006 at 5:36 pm
Hi JR, thanks for coming back! Nah… I’m too lazy to cook for kilometres of customers :)
And if I am back in Singapore, I’d just go to Amoy Street, Telok Ayer Food Market (2nd Floor) to eat their S$2 Nasi Lemak.
November 24th, 2006 at 1:25 am
u can check out some real popular stuff here, enjoy !
November 28th, 2006 at 1:43 pm
Unfortunately, Malaysian Nasi Lemak comes with onion sambal which is a bit too sour for my palate.
December 19th, 2006 at 9:58 am
[…] Banana leaves and pandan leaves I’ve used them before They add lots of fragrance To my coconut rice galore […]
January 16th, 2007 at 6:15 pm
[…] 5. Serve with rice, nasi lemak (coconut rice) or as a sandwich filler. […]
February 6th, 2007 at 4:38 pm
[…] “Nasi Goreng” is the Malay phrase for “Fried Rice”. “Nasi” means “Rice”; “Goreng” means “Fried”, that’s why you would come across terms like “Nasi Lemak” which means “Coconut Rice”. […]
December 19th, 2007 at 10:34 am
only those who have been to SIN appreciate nasi lemak. I noticed people here in the bay area do not like anchovies. Adam Rd in Sin is supposed to be the best place for nasi lemak. I like it in Bedok south blk 57 market.nasi lemak is fattening but tastes so good.
February 11th, 2008 at 6:21 am
Nasi lemak in KL is authentic. It’s never the same here in SIN, esp the sambal, ayam merah, etc. But the closest or rather so far so good is found at Toa Payoh Lorong 4 hawkers’ centre. Makchik cooking very good, but limited. Usually sold out by 10 AM plus