Normally we will learn how to cook a dishes, guided by recipe's instruction and method. And after we have preparing it, then we will test it's flavor and taste. But would you ever looked at the meaning behinds a food? more even a signature malaysian food like lemak?
As what we know from nasi lemak's recipe, you need to prepare rice and garnishing separately. For me each of the ingredients and finishing dish inclusive it's meaning and direction. Even malaysian people has rectified this truth and the concept of nasi lemak always been interpreted for the dimension of politics, economy and social.
Coconut Rice (Nasi santan):
Phrases-A dimension of "polutted" rice but still covered with sweet and salty flavor.
-It explains life that we experienced daily. There is a compulsory need for keep lifes going by maintaining the basic needs with fake sweet promises and excuses
Sambal (Onion with ikan bilis)
Phrases-A dimension of sweet spicy combination with surprises (prawn, ikan bilis or onion) within
-It explains in life we need to face sweet and pain moment every minutes and seconds. But how to get used to this life approach? True, the secret is give yourself surprise everyday. Only surprises can refresh your life and helping you for developing your spirit for moving forward.
Fried Groundnut
Phrases - Crisp your life
-It explains that in life we need to make many decisions, in fact everyday you are required to make at least one desision. But how to make your life easier? yes, make decision fast and "crisp" like the action we break the groundnuts.
Monday, April 20, 2009
How to Cook Nasi Lemak?
Many malaysian food recipe book has shared the ways for preparing Nasi Lemak. Nasi Lemak's preparation quite straight forward and it does cause some time for get it ready. The reasons behind was the rice, topping and side dishes need to prepare separately. Here's are some of the details for the nasi lemak recipe as it inclusive of ingredients needed and method for preparing it, get enjoy !
Ingredients for rice
- 2 Dried Chillies
- 2 Fresh Chillies
- 1 Small Piece Belacan - "Belacan" is a kind of paste that made by slice dried fish and prawn)
- 1/2-inch piece Lengkuas
- 1 Candle Nut
Ingredients for Garnishing
Method
1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.
2) When the rice begins to boil, lower the heat.
3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.
4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.
6) For the Sambal, heat oil and fry the onions until slightly brown.
7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.
8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.
9) Serve the rice with the Sambal and other Garnishing.
Since nasi lemak has seated predominantly in malaysian food listing, as it's recipe always been review and modified for suiting the local needs. Other races in Malaysia like Chinese or Baba Nyonya population, also invented some new cooking way for preparing Nasi Lemak. But, no matter how differ the cooking style is, the combination and segregation of the ingredients still remain unchanged.
Ingredients for rice
- 1 Cup Rice,(washed and drained)
- 2 Cups Santan (coconut milk)
- 1 Pandan Leaf, (tied in a Knot) - Pandan leaf is a type of local herbs, used for providing fragrance for the food
- 1/4 Teaspoon Salt
- 10-12 Prawns,(shelled and de-veined)
- 1 Large Onion,(sliced)
- 1/4 Teaspoon Salt
- 1 Teaspoon Sugar
- 2 Tablespoons Tamarind Juice(in malay we called "asam jawa")
- 2 Tablespoons Cooking Oil
- 2 Dried Chillies
- 2 Fresh Chillies
- 1 Small Piece Belacan - "Belacan" is a kind of paste that made by slice dried fish and prawn)
- 1/2-inch piece Lengkuas
- 1 Candle Nut
Ingredients for Garnishing
- 2 Hard-Boiled Eggs,(cut in wedges) - can served with fried egg also
- 2 Tablespoons Ikan Bilis,(deep-fried till crisp).- "ikan bilis" is anchovies
- 1 Piece Yellow Bean Curd,(deep-fried & sliced thinly).
- 1/4 Cucumber,(sliced thinly).
- 2 oz Kangkong,(scalded) - a kind of vegetables
Method
1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.
2) When the rice begins to boil, lower the heat.
3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.
4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.
6) For the Sambal, heat oil and fry the onions until slightly brown.
7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.
8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.
9) Serve the rice with the Sambal and other Garnishing.
Since nasi lemak has seated predominantly in malaysian food listing, as it's recipe always been review and modified for suiting the local needs. Other races in Malaysia like Chinese or Baba Nyonya population, also invented some new cooking way for preparing Nasi Lemak. But, no matter how differ the cooking style is, the combination and segregation of the ingredients still remain unchanged.
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