Nasi Lemak with Sambal Anchovies & Asam Prawns

Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Scrumptious Rice & Porridge

nasi-lemak-with-sambal-anchovies-asam-prawns

Ingredients:

Nasi Lemak:

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)

Sambal Anchovies:

80g peeled anchovies (washed and drained)

1 pc big onion (peeled and sliced)

Blended Spices:

4 pieces dried chilli

2 pieces red chilli

4 pieces shallots

2 cloves garlic (peeled)

1 pc candlenut

½ tbsp toasted belacan

Seasonings:

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

200ml water

120ml coconut milk

Asam Prawns:

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

Condiments:

1 cucumber (slices)

150g peanut (deep-fried in warm oil at low heat until golden brown)

4 hard-boiled eggs (shelled)

Preparation Instructions:

  1. 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.
  1. 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.
  1. 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.
  1. 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.

 

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