Nasi Lemak – A Malaysian Story. But the story behind nasi lemak that has been passed around is much simpler. It began in a small village near Malacca where a widow named Mak Kuntum, and her daughter, Seri, resided. After her husband died in a battle, Mak Kuntum had to work as a masseur to earn money for the family (apparently she was really good too!) and so Seri was often.
Indian versions of the meal tend to resemble their signature banana-leaf rices, and the sambal is mixed together with other curries. Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. You can cook Nasi Lemak – A Malaysian Story using 36 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Nasi Lemak – A Malaysian Story
- Prepare of A. Chili Sambal.
- It’s 2 c of blended onions paste (see note 1).
- You need 1 c of chili paste (see note 2).
- It’s 1 tbsp of thick tamarind juice.
- Prepare of (See note 3).
- You need 25 g of coconut/palm sugar (or more, for a sweeter sambal).
- You need 1 tsp of chicken seasoning powder (or as needed).
- You need of B. The Rice.
- It’s 5 c of Basmathi Rice.
- It’s 2 stalks of lemon grass – bruised.
- You need 10 cm of cut into.
- It’s 5 Slices of young ginger.
- Prepare 270 g of coconut cream – use AYAM BRAND, see pic.
- You need 1 1/2 tsp of salt.
- Prepare of C. Basic accompaniments.
- You need 1 of cucumber – sliced.
- You need of Dried Anchovies – fried until crispy.
- You need of Raw peanuts – toasted until done in a wok with a tbsp of oil.
- Prepare of Eggs – boiled or fried.
- It’s of Notes:.
- It’s 1 of . Blended onions paste.
- Prepare of 👉🏻 1 big brown onion.
- Prepare of 👉🏻 1 shallot.
- It’s of 👉🏻 4 garlic.
- It’s of 👉🏻 5 candlenuts or cashewnuts.
- It’s of 👉🏻 a thumb size belacan/terasi/shrimp paste.
- It’s of 👉🏻 Blend with 1/3 c of water or as needed.
- You need of 👉🏻 make into 2 cups of thick paste.
- Prepare 2 of . Chili Paste.
- You need of 👉🏻 Use a bowl of both mild and hot dried chillies (mixed).
- You need of 👉🏻 Dried Chillies then cut and soak in hot water to soften.
- You need of 👉🏻 Next, blend softened chilies with enough water (1/3 c) until fine. Make into a cup of thick paste.
- Prepare 3 of . Tamarind juice.
- It’s of 👉🏻 Use a thumb size of seedless tamarind paste.
- You need of 👉🏻 Soak in 2 tbsp of hot water and stir to dissolve.
- You need of 👉🏻 Use a tbsp for this recipe.
It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra. The story continues with Mak Kuntum coming home from work and upon smelling the fragrant rice, she asked her daughter what it was, to which Seri replied "Nasi le, mak!" (rice, mother!), and that was how it got its name – Nasi Lemak. Of course, there is little concrete evidence to this story but nevertheless, it's a fun story to tell.
Nasi Lemak – A Malaysian Story step by step
- A. Chili Sambal – Heat 1/2 c of oil (plus extra 1/4 c) in a heated wok. Saute 2 cups of blended onions until aromatic. Add a cup of chilli paste and cook on medium heat until oil is separated from the paste. Add tamarind juice, coconut sugar and chicken seasoning powder. Keep stirring until this pale looking paste mixture turns into a dark and thick sambal paste. Taste and adjust seasonings accordingly before removing sambal from the heat..
- B. The Rice – In a rice pot, Wash rice until water is no longer looking cloudy. Drain the water. Place all ingredients in B and mix well with the rice. Measure the level of liquid in the rice pot and then add sufficient water to cook rice. Cook rice as usual. Once cooked, fluff the rice with a chopstick. Note: you can add few cuts of pandan leaves to the rice pot when cooking the rice..
- C. Basic Accompaniments – prepare all accompaniments. Serve with Sambal, rice and the rest of the side dishes or the accompaniments..
Malaysia has so much good food from so many different cultures that it's so difficult to choose just one dish that truly represents us. However, nasi lemak, that humble coconut rice dish served with spicy sambal, hard-boiled eggs, slices of cucumber, ikan bilis, peanuts and so many more other accompaniments, is probably one of the most signature Malaysian food out there. Simple yet celebrated, nasi lemak is rightfully our national dish. Of course every state has their specific dishes, their own pride and joy. Melaka has chicken rice balls, Sarawak has kolo mee.