Nasi Lemak With Curry Chicken
Nasi Lemak is very famous here in Malaysia and Singapore.It can be be found everywhere,for example in school canteen,kopi-tiam/coffee shop,streets stalls,cafe and even in restaurants and hotels.No one can resist the savoury taste of this combination of sweet,salty,spicy and sour taste of nasi lemak.(not really sour as to say)The word "lemak" sounds a bit scary.Lemak means fat in malay language,and nasi means rice,hence "Nasi Lemak".(fat rice). I eat nasi lemak without the spicy thing call "sambal", which is very spicy for some people who don't eat chilli,like me.Adding curry chicken to go with it is an option.Salted fish can be a substitute to anchovies.The egg can be either fried or hard-boiled as you preferred.
People said what makes a good nasi lemak special is making a tastier sambal.If your sambal is done right,then your nasi lemak is nice ,but for me,my nasi lemak will only be nice if I topped up with curry.That's me! I do eat with sambal if it is not spicy.
People said what makes a good nasi lemak special is making a tastier sambal.If your sambal is done right,then your nasi lemak is nice ,but for me,my nasi lemak will only be nice if I topped up with curry.That's me! I do eat with sambal if it is not spicy.
Ingredients:
3 cups rice
1 cup coconut milk
2 1/2 cups water
4 pandan leaves knotted
(A) You can also use blender to blend the ingredients.
50g small chillies,softened in warm water,pounded finely
2 red onions,
1 tsp belacan(dry shrimp paste
1/2 big onions,sliced thinly
(B)
2 tbsp sugar
about 1 tbsp assam(turmeric)soaked in 4 tbsp water and squeezed into juice
salt to taste
50g ground peanuts,fried
40g anchovies,fried
4 hard-boiled eggs
Method making sambal paste
Heat 6-8 tbsp oil in wok.Fry (A) till aroma.Add (B) and continue cooking till paste thickens.
Coconut rice:
Wash rice three times and drain well.Mix the coconut milk and water in.Add salt.about 1 tbsp or less.Put the knotted pandan leaves in for fragrant rice.When rice has cooked,serve rice with peanuts,anchovies/salted fish, egg and curry chicken.
Enjoy the tastiness of Malaysian food.
Curry chicken:
500g chicken breast
2 potatoes
3 pieces garlics
2 pieces onions
2 stalks shallots
60g curry powder
3/4 cup evaporated milk
Cut potatoes into cubes.Cut the chicken breasts to small pieces.Blend the onions ,shallots and garlics.
Heat up 3 tbsp oil in kuali.Lower the flame.Fry the onions,shallots and garlics till brown.Add in curry powder together with a small bowl of water under low heat into a smooth paste.Quickly add in the potatoes and then the chickens.Add some more water if needed..Add salt to taste.Cover to simmer till chickens and potatoes are tender.Lastly,add in the evaporated milk.Stir for a while and dish it up.
