Nasi Lemak Kukus Goreng

Ingredients: (serves 4)

Nasi Lemak:

2 cups fragrant rice (rinsed and drained)

5 pandan leaves (knotted)

1-inch young ginger (sliced)

2 stalk lemongrass (white part only, flattened)

1 cup thick coconut milk

1 cup water

½ tsp salt

Ayam & Udang Goreng Berempah:

6 pcs chicken drumstick (discard the skin and prick the flesh with fork)

6 pcs medium size prawns (trimmed)

2 tbsp rice flour

1/4 tsp salt

Adequate cooking oil for deep-frying

Marinade: (blended)

¼ cup fried shallot

3 stalk lemongrass (white part only)

½ inch young ginger

½ inch galangal

1 inch turmeric

4 cloves garlic

2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

Sambal Tumis Udang:

300g medium prawns (trimmed)

4 tbsp cooking oil

1 tbsp tamarind paste mixed with ½ cup water (discard seeds)

Marinade:

¼ tsp salt

Spices: (blended)

30g dried chillies (soaked)

6 shallots

3 cloves garlic

1 tbsp toasted belacan

Seasonings:

¼ tsp salt

2 tbsp sugar

Spices for Fried Rice: (blended)

10 dried chillies (soaked)

6 red bird’s eye chillies

5 shallots

3 cloves garlic

¼ tsp toasted belacan

Side Dishes:

4 soft-boiled eggs (shelled and halved)

1 cup fried ikan bilis (anchovies)

1 cup fried peanuts

1 cucumber (sliced)

Preparation Instructions:

  1. Marinate the chicken drumstick and prawns with marinade separately and leave in the fridge overnight.
  2. Nasi Lemak:
  • Add the fragrant rice, pandan leaves, young ginger, lemongrass, thick coconut milk, water and salt in a steaming plate and steam at preheated steamer until cooked.
  • Remove the nasi lemak from the steamer and leave aside to cool completely.
  1. Ayam & Udang Goreng Berempah:
  • In a mixing bowl, add in 2 tbsp of rice flour and ¼ tsp of salt. Mix to combine. Coat the flour mixture to the marinated chicken drumstick evenly and set aside.
  • Heat up adequate cooking oil for deep-frying. Deep-fry the marinated chicken drumstick until golden brown. Remove, drained and set aside.
  • Use the remaining oil to deep-fry the marinated prawns until golden brown. Remove, drained and set aside.
  1. Sambal Tumis Udang:
  • Marinade the prawns with salt and set aside.
  • Heat up a non-stick skillet with 4 tbsp of cooking oil. Saute the marinated prawns until turn pink. Remove, drained and set aside.
  • Use the remaining oil to saute the blended spices until fragrant.
  • Add in tamarind juice and seasonings. Bring to a boil.
  • Add in prawns, stir to combine.
  • Dish out and set aside.
  1. Nasi Lemak Kukus Goreng:
  • Discard the pandan leaves, young ginger and lemongrass from nasi lemak and fluff the rice to separate the grains.
  • Heat up a wok with 1 tbsp of oil from frying ayam & udang goreng berempah. Saute the spices until fragrant.
  • Add in nasi lemak and ½ tsp of salt. Constantly stirring until fragrant and well incorporated.
  • Remove from heat and dish out the nasi lemak kukus goreng into 4 separate bowls.
  1. To serve: Place a banana leaves on a serving platter. Invert the nasi lemak kukus goreng at the centre of the plate. Serve with ayam & udang goreng berempah, sambal tumis udang, soft boiled eggs, fried ikan bilis, fried peanuts and sliced cucumber.

 

 

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