Nasi lemak

My mum makes delicious nasi lemak, but never serves it with chicken. Hubby on the other hand loves his nasi lemak with some chicken curry.  The sambal recipe is my mum’s and the chicken curry is based on a bog standard recipe. I appreciate that bog shouldn’t feature in a food blog vocabulary, but I’m putting my manners aside for one day.

A) Sambal

  • 50g ikan bilis (small, dried anchovies), fried and set aside
  • 2 red chillies, 1 inch ginger, 2 shallots, 1 candlenut (or macadamia) – all blended into a paste
  • 2 shallots, sliced
  • 3 tamarind pulps soaked in 2 tbsp water, pulp squeezed and removed
  • 2 tbsp coconut cream
  •  1 tsp sugar
  • 3 tbsp olive oil
  1. Heat oil in a pan. Fry the shallots until fragrant, followed by the chilli paste on low heat. Cook until the oil surfaces to the top of the chilli paste (this should take 15 – 20 minutes on low heat)
  2. Add 2 tbsp tamarind juice and the sugar into the chilli paste and leave to cook for 5 minutes
  3. Add the coconut cream and leave to cook for a further 5 minutes
  4. Add the ikan bilis, and turn off the heat

B) Chicken curry

  • 2 chicken thighs, skin removed
  • 1 potato, halved
  • 1 carrot, cut into chunks
  • 4 curry leaves
  • 1 cinnamon bark
  • 2 shallots, 1 inch ginger, 1 garlic – blended into a paste
  • 2 tbsp coconut cream
  • 2 tbsp curry powder
  • salt to taste
  • 2 tbsp olive oil
  1. Heat oil in a pan and fry the onion paste, cinnamon and curry leaves for 1 minute
  2. Add in the chicken, potatoes, carrots and curry powder, followed by 1/4 cup of water. Stir well so that the meat and vegetables are coated in the curry powder and onion paste. Leave to cook for 5 minutes, and add in 1/2 cup of water. Leave to cook for 10 to 15 minutes on medium heat.
  3. Add in the coconut cream and leave to cook for 5 minutes. Season with salt and remove from the heat

C) Coconut rice

  • 3 tbsp coconut cream
  • 3 whole peppercorns
  • 1/2 inch ginger, peeled
  • a pinch of salt
  • 1 cup of rice

Mix all the ingredients in a microwave-able container. Pour enough water so that when you place the tip of your middle finger (look, it might sound dodgy but it works)  on top of the rice, the water level touches the first line on your finger. Microwave for 20 minutes.

Assemble the nasi lemak and serve with boiled egg and peanuts. I don’t really care for the cucumber traditionally served with this dish, so I left it out.

The curry and sambal were tasty, but it is baking hot outside so I’m going to grab myself a solero ice.


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