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| Nasi Lemak |
We decided to cook the famous Nasi Lemak yesterday. My wife actually suggested that we cook the Nasi Lemak for two meals. We can have the Nasi Lemak for breakfast and then take to work as lunch. Since, we have to wake up early anyways, because the kids are attending summer classes and their classes starts at eight. Our get up time has been set for six in the morning. We just need about an hour to cook a simple Nasi Lemak cuisine. So, we started with cooking the rice which actually takes the longest time to cook. Clean the rice, then add a canned of coconut milk with water to the level slightly above the top of the rice.
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| Traditional Coconut Milk Rice |
Add a few slices of ginger, onions, a pinch of salt for taste, and a few leaves of the pine screw into the rice. Then press the button on the rice cooker to start cooking the rice. Once I have the rice cooking in the rice cooker, I got on to preparing the other components of the Nasi Lemak cuisine. I got one small frying pan on the stove to fry some eggs and another to fry a handful of anchovies. Once the anchovies were done, I fried some ground nuts. Then, slice the cucumber. As for the sambal (Chilli paste), I relied on the pre-pack sambal from Malaysia which I bought from T&T Supermarket. That really save me some time.
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| Home Cooked Nasi Lemak |
I would usually prepare the chilli paste from scratch or sometimes fry some fish fillet or even cook a pot of curry chicken. But this time, just use the pre-pack chilli paste. This is the thing about Nasi Lemak, the cuisine itself is so diverse. There are so many really great recipes online and even in Malaysia where Nasi Lemak is the most popular cuisine, there are so many versions of Nasi Lemak cuisine. The real trick in Nasi Lemak is actaully the cooking of the rice itself. The other components that comes with the rice are just supplementary, which can also make the Nasi Lemak cuisine special.
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