Cooking chez CV – Nasi Lemak

Meal Dated: 9 Feb 2009

Today May Lee decided to attempt to cook the Malaysian Specialty Dish –  Nasi Lemak at  the apartment. Everything was freshly prepared, from the chicken and potatoes for the curry dish, to the coconut flavoured rice, to the lightly pan fried salted peanuts, to the fried kangkung (vege) and hard boiled egg. To say the least, the meal was delicious and I can’t wait to have a second round when there’s a chance *hint hint*. Overall preparation and cooking time took approx. 2 1/2 hours… talk about putting tender loving care into food preparation.

Sorry no recipies for you who’s interested but if you wish to drop by for a try, do drop ML a note. Maybe she might just try attempting this dish again *fingers crossed*, or perhaps something more challenging since she passed this with flying colors IMHO.

Here are some pictures of the Nasi Lemak meal that we had…. just to make you drool a little…

 

For those of you wish to try cooking your own Nasi Lemak, you may use the following guidelines which I found over the internet.  Please note that the taste is not guaranteed but this is the general recipe.

Ingredients

  • 300g long grain rice
  • 2 shallots
  • 2 slices ginger
  • 1/8 tsp fenugreek seeds ( halba )
  • 1 tsp salt
  • 375-400ml coconut milk (from 1/2 a grated coconut)
  • 2 pandan leaves, knotted
  • Method
    Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

    Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

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