…. Or as its better known locally, Nasi Lemak! How can you not love something that is called Fat Rice?
We took our recipe from that hallmark of Malaysian recipe blogs, Rasa Malaysia. Nasi Lemak is a staple Malaysian dish that is often sold by the roadside and consists of deliciously fragrant rice, sambal, ikan bilis (dried anchovies), boiled egg, cucumbers and crunchy nuts! It comes wrapped in a pandan leaf and which is often wrapped in newspaper. Isn’t it funny how so many awesome things come wrapped in newspaper – British fish and chips, Cantonese paper-wrapped chicken….
Unfortunately Murphy struck again today and we accidentally deleted most of our Nasi Lemak pictures when transferring them from the camera… we attempted to salvage the situation by taking the leftover Nasi that we hadn’t already gobbled up but as you can see, it was a valiant attempt but not a very successful one nevertheless.
Adapted from Rasa Malaysia
Ingredients (don’t feel intimidated by the list, its really a simple process once you’ve got everything prepared, and believe us, totally worth it!)
Rice (the ‘Nasi’ part)
2 cups of rice
3 pandan leaves (tied up into a knot)
1 small can of coconut milk
1 cup of water
Tamarind pulp (small ping-point ball sized!)
Sambal (with dried anchovies, or ikan billis)
1/2 red onion
1 cup ikan bilis
1 garlic clove
10 dried chillies
1 teaspoon of prawn paste belacan
1/4 tsp salt
1 tbsp sugar
2 hard boiled eggs (sliced in half)
3 small fish/chicken cutlets/whatever catches your fancy
1 small cucumber (sliced and quartered)
1. Rinse the rice and drain! Add coconut milk, pinch of salt and a bit of water, and cook along with the pandan leaves.
2. Fry anchovies to a nice light brown.
3. Mince shallots, garlic and dried chillies (don’t forget to take out the seeds!) into as small pieces as possible. If you have a mortar and pestle or food processor all the better! We improvised. Mix them with the prawn paste sambal.
4. Slice red onion into rings!
5. Soak tamarind pulp in water for 10 minutes, press down on them to release flavour into the water. Drain the pulp and save the juice.
6. Fry the spice paste with a bit of oil until you can smell it! Add onion rings, anchovies, tamarind juice, salt and sugar, stirring after each addition. Simmer on low heat until it thickens!
7. Clean the small fish or chicken cutlets, cut into half and season with salt and pan-fry (we know that the recipe asks for deep-frying but Rachel is incapable of deep-frying anything without leaving lasting scars on her body).
8. Dish the sambal into the top of the jelly mould (for more secure demoulding, you can wrap it in cling wrap!), followed by the coconut milk rice.
9. Serve the cone-shaped Nasi Lemak with the fried fish, cucumber slices and hard boiled eggs. You have yourself an authentic Malaysian nasi lemak!
Rachel just reminded me to post about the Otak-Otak event at Royal Selangor we had a while back! We took tons of pictures but kept forgetting to write about it. As part of the internship program, affiliated companies host an event for the interns and Rachel and I were in charge of organizing ours! We decided to make the event jelly-related (surprise, surprise) and to add a little spice, we made it a competition.
The challenge: come up with a series of jellies related to the theme of ‘Celebrating Life, Love and Humour’ in teams of 7/8.
And they really went all out! There wasn’t a single jelly that wasn’t unique and really gorgeous. Here are some of the jellies made…
Rachel hard at work personalizing the prizes – vouchers for the always awesome Royal Selangor cafe and a School of Hard Knocks experience. P/S if you look closely, she’s blushing a little!
Our two judges, Tien Yue and Yoon Li, deliberating seriously.
The winning team – they based their concept on the colors of the rainbow!
And finally, the Otak-Otak cohort of 2011!
We had a ton of fun, if you can’t already tell! If you’re interested in having your own jelly-making session, they come free with a purchase of the Royal Selangor jelly mould (if you can make it down to the Royal Selangor cafe in Kuala Lumpur). You can also call Royal Selangor to arrange a private jelly-making session (a great idea for parties!).
Sophia and Rachel