Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Scrumptious Rice & Porridge
2 cups fragrant rice (washed and drained)
1 cup coconut milk
1 cup water
¼ tsp salt
1-inch young ginger (flattened)
1 stalk lemongrass (white part only, flattened)
3 pcs pandan leaves (knotted)
80g peeled anchovies (washed and drained)
1 pc big onion (peeled and sliced)
4 pieces dried chilli
2 pieces red chilli
4 pieces shallots
2 cloves garlic (peeled)
1 pc candlenut
½ tbsp toasted belacan
3 tsp sugar
30g tamarind pulp mixed with 2 tbsp water and soak for 15 minutes, then squeeze out the juice
½ tsp salt
2 tbsp tomatoes sauce
120ml coconut milk
200g medium size prawns
Seasonings (mix well):
100g tamarind pulp
2 tbsp water
1 tbsp fish sauce
1 tsp dark soy sauce
2 tbsp sugar
½ tsp salt
1 cucumber (slices)
150g peanut (deep-fried in warm oil at low heat until golden brown)
4 hard-boiled eggs (shelled)
- Nasi Lemak:
- Place fragrant rice, young ginger, lemongrass, salt, pandan leaves, coconut milk and water in a steaming plate. Mix well.
- Steamed at preheated steamer until cooked.
- Sambal Anchovies:
- Put anchovies in warm oil and deep-fry over low heat until golden brown and crispy. Remove.
- Heat 2 tbsp of cooking oil in a skillet, fry the blended spices with 3 tsp of sugar (from seasonings) till fragrant, add tamarind juice, fry for a while, then add big onion and remaining seasonings, stir occasionally until the gravy thickens.
- Finally add fried anchovies and stir well.
- Asam Prawns:
- Trim prawn heads spiked and feeler, wash it with the shell. Marinate with seasonings mixture for about 1 hour.
- Heat oil in skillet, fry prawns till both sides are golden brown. Dish out.
- To serve: Put adequate amount of nasi lemak into a bowl. Invert on a serving platter. Serve with sambal anchovies, asam prawns, cucumber slices, fried peanuts and hard-boiled eggs.