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.

Nasi Lemak - A Malaysian Story 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 cook that.

Ingredients of Nasi Lemak – A Malaysian Story

  1. You need of A. Chili Sambal.
  2. You need 2 c of blended onions paste (see note 1).
  3. It’s 1 c of chili paste (see note 2).
  4. Prepare 1 tbsp of thick tamarind juice.
  5. It’s of (See note 3).
  6. You need 25 g of coconut/palm sugar (or more, for a sweeter sambal).
  7. Prepare 1 tsp of chicken seasoning powder (or as needed).
  8. You need of B. The Rice.
  9. It’s 5 c of Basmathi Rice.
  10. Prepare 2 stalks of lemon grass – bruised.
  11. Prepare 10 cm of cut into.
  12. You need 5 Slices of young ginger.
  13. Prepare 270 g of coconut cream – use AYAM BRAND, see pic.
  14. You need 1 1/2 tsp of salt.
  15. It’s of C. Basic accompaniments.
  16. It’s 1 of cucumber – sliced.
  17. You need of Dried Anchovies – fried until crispy.
  18. Prepare of Raw peanuts – toasted until done in a wok with a tbsp of oil.
  19. Prepare of Eggs – boiled or fried.
  20. It’s of Notes:.
  21. It’s 1 of . Blended onions paste.
  22. It’s of πŸ‘‰πŸ» 1 big brown onion.
  23. Prepare of πŸ‘‰πŸ» 1 shallot.
  24. It’s of πŸ‘‰πŸ» 4 garlic.
  25. You need of πŸ‘‰πŸ» 5 candlenuts or cashewnuts.
  26. It’s of πŸ‘‰πŸ» a thumb size belacan/terasi/shrimp paste.
  27. It’s of πŸ‘‰πŸ» Blend with 1/3 c of water or as needed.
  28. Prepare of πŸ‘‰πŸ» make into 2 cups of thick paste.
  29. You need 2 of . Chili Paste.
  30. Prepare of πŸ‘‰πŸ» Use a bowl of both mild and hot dried chillies (mixed).
  31. Prepare of πŸ‘‰πŸ» Dried Chillies then cut and soak in hot water to soften.
  32. Prepare of πŸ‘‰πŸ» Next, blend softened chilies with enough water (1/3 c) until fine. Make into a cup of thick paste.
  33. Prepare 3 of . Tamarind juice.
  34. You need of πŸ‘‰πŸ» Use a thumb size of seedless tamarind paste.
  35. Prepare of πŸ‘‰πŸ» Soak in 2 tbsp of hot water and stir to dissolve.
  36. Prepare of πŸ‘‰πŸ» 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. How do you like your Nasi Lemak? In the comment section below πŸ˜‰ Do give us a πŸ‘ if you would like to see more of this content!

Nasi Lemak – A Malaysian Story instructions

  1. 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..
  2. 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..
  3. C. Basic Accompaniments – prepare all accompaniments. Serve with Sambal, rice and the rest of the side dishes or the accompaniments..

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. 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. The couple wanted to introduce an unconventional and modern yet authentic way of enjoying nasi lemak with a flair of their own.