Recipe For Nasi Lemak Kukus
I have just turned 50. Many things in life get better with time. Some say you go downhill after 50. I think I will stay on top for a while and enjoy the view.
My Mum's Nasi Lemak recipe gets better with time, it seems. I did one party for more than 50 pax recently. The good thing about repeating recipes - Nasi Lemak is such a great party dish - is that you get to improve them. Good as my Mum's recipe is, she will be the first to tell you that hers can be improved on. The last party one would have made her proud and I wished she was around.
I will pen down some notes here for my own future reference. Cooking for such a large party has its challenges when it comes to estimating the quantities and ratios. Taking notes will be helpful if these parties are to be repeated. This won't be the last NLP in 2013.
Nasi Lemak Aroma Pandan With Ayam Goreng Berempah
The heart of the dish is of course the nasi. It is always difficult to cook a huge lot of rice well. This time round, I think we (I was assisted by Auntie Lucy) got it perfected. Nasi Kukus (steaming) is still the best way to go if you want rice grains which are separated. To cook for 50, we needed 30 cups of rice. We cook it in two batches in the rice cooker. And then we transferred it to the steamer (two trays) for another half and hour of steaming till the rice has the texture we like. I list the recipe here but scale it down to serve 25:
Squeeze the grated coconut using a cloth or sieve/strainer. The first batch of pure milk is the cream. Set aside. Then you add some water to the coconut and squeeze again for the second batch of more watery milk.
Put the rice grains in the electric rice cooker. Add 15 cups of the watery milk. If your milk do not measure up to 15 cups, just add more water. Note: this is the a 1:1 rice:water ratio. The cream to be added later will also add more liquid to the rice. Add salt and some pandan leaves. Shred the leaves to some degree so that the fragrance can be easier released. Cook the rice till the rice cooker button change to warm setting. Now, add the first batch of thick coconut cream and mix it into the rice.
Nasi Lemak Kukus Tradisi @ Pholio Cafe, Mutiara Damansara
Then transfer to the steamer. Line the steamer with clothe so that the rice stay in the container. Steam high (flame set to medium-high) for about 20 minutes. Dig in and taste the rice to get to the texture you like.
The great thing about steaming is that is it keeps the rice nicely moist and cook it evenly across the batch. The rice is fluffy and every grain is separated. This is great for Nasi Lemak. Every spoonful is a treat!
What I have used here is a 2 step electric rice cooker cum steamer process. Actually, wiht the right steamer, you can just use the steamer all the way and this way, you do not even have to think abut the water:rice ratio. Check out this great video on how this is done in a Nasi Lemak shop in Malaysia.
Nasi Lemak Kukus
You should serve the rice hot and what we did was to bring the container straight to the buffet table when dinner started. You can warm up the rice before you serve.
Soak 100 pieces of dried chillies in warm water. Peel 60 pieces of shallots. I normally buy peeled ones from a stall in the wet market. Blend the chillies and onions separately. As I like texture in the sambal chill, I blend them coarsely. Some prefer the chilli smooth. Up to you.
Add 1 bowl of oil into the wok and heat up. Add the onions in first and slowly simmer for 15 mins till they are soft and fragrant. Then add the chill paste. Cook for another 10 minutes. Add salt, tamarind sauce (for the sour), gula melaka and sugar to taste. The chill needs to be sweet enough with a tinge of saltiness and sourness. Taste and adjust till you are satisfied with it.
Nasi Lemak Kukus By Walaku @ Alexandra Road
For the rest of the condiments, you should know how to cook them i.e. deep-fry peanuts and anchovies, hard boiled eggs and cut cucumber and tomatoes. At the party, I added Beef Rendang, Fried Asam Prawns and Malay Rempah Fried Chicken. These threedishes areeveryone's favorite and you won't go wrong with them.Rice steamed with coconut milk may sound alien to you. However, if anyone mentioned nasi lemak kukus, I am sure you would go Aha!.
Besides the typical nasi lemak being prepared in the saucepan or automatic rice cooker, this is another variant, using the steamer. It is supposed to be more delicious because the rice does not turn clumpy and there is also no possibility for it to burn while cooking. Each grain is separated and fluffy, if freshly squeezed coconut milk is used, you get triple A grade nasi lemak. Trust me.
The ingredients are about the same but it is more time consuming in the sense that the rice has to be soaked overnight. Also, cooking using a steamer takes longer than cooking with the saucepan or automatic rice cooker. As with all good food, the taste would be more delicious if all ingredients used are fresh.
Nasi Lemak Angah
I know several stalls that specializes in this kind of nasi lemak. The price is a bit costly but you would always get steaming hot rice. It is expected because pre-packed nasi lemak is usually already cold when you eat them.
As for the sambal that goes with it, only the creativity of the cook limits it. Some people love it with rendang or crunchy spicy fried chicken. Anyway, normal sambal ikan bilis would do just as well. Throw in some freshly sliced cucumber, a spoonful of fried peanuts, fried ikan bilis and a hard boiled egg, it is a perfect Malaysian breakfast.
There are also stalls that make mean crispy, spicy fried chicken to go with this nasi lemak. I tell you, usually, the good ones would be sold out by 9a.m!
Nasi Lemak Kukus With Quail, Popular Traditional Malay Local Food. Stock Photo, Picture And Royalty Free Image. Image 118841345
Oh yes, to make the experience more memorable, do not forget to serve the nasi lemak on a plate lined with banana leaf. The aroma is a treat to the senses. Forget about your diet this time. Tuck in and simply enjoy the meal.This is my favorite steamed coconut rice recipe. It's a traditional way of cooking, a bit of prep, just like the sambal on my previous post. You have to soak the rice before steaming, etc. I have made it on many occasions and everyone who tried it, loved it! The rice is soft, light, and has a delightful coconut aroma. So, check out the video, and learn how to make it.
These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
Nasi Lemak Kukus With Chicken, Popular Traditional Malay Local Food Stock Photo
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