This week I am doing a dish called Nasi Lemak! This dish was a request from one of my subs who asked me to make a Malaysian dish. Nasi Lemak is the national dish of Malaysia and is delicious! If you have never had Nasi Lemak then it’s high time you tried this great asian dish.

Ingredients For Nasi Lemak Rice
2 Cups of basmati or jasmine rice.
2 or 3 Pandan leaves.
Banana leaves.
Coconut milk.
Some thinly sliced ginger root.
Pinch of salt.
Optional: A piece of lemongrass stalk. The white part.
Ingredients For Sambal Ikan Bilis(Anchovy Sambal For Nasi Lemak)
5 Shallots.
5 or more cloves of garlic.
1/2 of a red onion.
1 inch of peeled and sliced ginger.
2 Tbsp gula melaka (palm sugar) or 2 Tbsp. brown sugar.
1 Tsp. Belacan (dried shrimp paste).
2 Tbsp. Tamarind pulp.
Juice of one lime.
2 Tbsp. fish sauce.
15 long red chili peppers soaked in water for 10-15 minutes.
1/2 Cup dried anchovies.
1/2 Cup water.
3-4 Tbsp. peanut or vegetable oil for cooking the sambal ikan bilis.

Instructions

Instructions For The Coconut Rice
Follow directions for your rice. If your rice requires 2 1/2 cups of water for 1 cup dry rice as mine did then use 2 cups water and 1/2 cup of coconut milk to cook your rice.
Wash your rice until the water comes out clear.
Put rice in pot.
Add correct amounts of water and coconut milk.
Tie Pandan leaves in a knot and add into the pot of rice.
Add your ginger to the rice.
Add optional lemongrass stalk or powder to the rice.
Add salt to the rice and stir.
Bring rice to the boil stirring constantly.
Reduce to simmer and cook 10 to 15 minutes.
When done take rice off the heat and let stand and steam for 10-15 minutes with the lid on.
This will allow rice to get nice and fluffy.
When getting ready to use the rice discard the Pandan, ginger and lemongrass stalk.
While the rice is cooking it’s time to make the sambal sauce.
Instructions For The Sambal Ikan Bilis
Add your cut up shallots, garlic, ginger, red onion and chilies to a food processor.
Blend ingredients until finely chopped.
Heat 4 Tbsp. of oil in a saute pan or skillet.
Add the sambal mixture from the processor into the skillet.
Cook for 10-15 minutes until sambal turns a nice reddish brown.
Now add your sugar and stir in well.
Add 1/4 to 1/2 Cup water to the sambal mixture and stir well.
Allow for sambal to thicken a bit.
Now add your tamarind pulp and juice of one lime mix in well.
Add your dried anchovies into the sambal.
If needed add a little more water to the sambal.
Now add 1 Tsp. dried shrimp paste into sambal sauce and mix it in well.
Taste your sambal.
Add 2 Tsp. fish sauce and stir in well.
Make any flavor adjustments you want to your sambal at this point.
Now cut your banana leaf to fit your plate or platter.
Wet the inside of bowl.
Spoon rice into the bowl.
Put bowl anywhere you want on your banana leaf.
Pull bowl off to leave the rice.
Spoon some sambal on the rice.
Decorate your plate/platter with your desired side dishes and serve.

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO