Sambal Nasi Lemak Food

NASI LEMAK WITH SAMBAL CHICKEN

Steps:

• For the rice :.
• Mix all the ingredients , and leave to cook for 10 minutes .
• For the chicken :.
• Cut and remove the seeds from the dried red chili , soak in boiling water for 5 minutes .
• Drain the water , and blend it with 1 cup of water ; get chilli paste .
• Chop the chicken into smaller pieces .
• Dice the onion , ginger and garlic .
• Saute the garlic and ginger in a pan , under low heat for 2 minutes .
• Add the chili paste into the pan , and mix until fragrant ; around 3 minutes .
• Add the water in the pan and cook for 5 minutes , until it thickens .
• Add the chicken , and the salt , and cook for another 2 minutes .
• Lastly , serve .

SAMBAL NASI LEMAK

Steps:

• Heat oil and saute' onions and garlic for 1 minute
• Add chilli paste and belacan and fry till fragrant, about 3 minute.
• Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
• Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.

NASI LEMAK

Steps:

• First, to prepare the rice, wash thoroughly in a sieve until the water runs clear. If you're using a rice cooker, put all the ingredients for the coconut rice in along with 1 tsp salt, 1 tsp sugar and 350ml water. When the rice is ready, leave the lid on for 10 mins before opening, then fluff the rice with a fork. If you're cooking rice on the hob, use a pan with a lid. Put all the ingredients for the rice in with 450ml water, 1 tsp salt and 1 tsp sugar on a high heat, bring to the boil, then cover. Simmer on a low heat for 10 mins, or until the liquid has evaporated. Let the rice sit with the lid on for another 10 mins. You should be able to see the individual rice grains. If the rice looks a bit wet, spread it out on a tray or into a colander to dry out before serving.
• To make the sambal, tip all the ingredients, except the tamarind paste, with a big pinch of salt in a food processor, then blitz to a paste.
• Stir-fry the sambal paste over a medium-high heat for 10-15 mins. The colour of the paste will darken and the oil will separate. Stir in the tamarind paste, and season to taste with salt and sugar. Leave to cool.
• Heat enough oil in a pan to coat the base, then fry the peanuts until brown, and the dried anchovies until crisp. (You can also use roasted peanuts and skip frying them, if you like.) Remove the nuts and anchovies from the pan, then fry the eggs to your liking.
• Divide the rice between plates - you can simply spoon it on, or fill a small bowl with a portion, then turn it out onto each plate. Top with the anchovies, peanuts, sliced cucumber, fried eggs and sambal.