Have you ever tried nasi lemak wrapped the old fashioned way, with newspaper and banana leaf. This so called kampong-style way of packing will ensure that the rice stays more fragrant. I am sure Malaysians and Singaporeans have seen or missed this nostalgic versions/memories. This simple nasi lemak is accompanied by ikan bilis (anchovies) and curried tamarind gravy. Brings back the memories, right? Here’s the easy recipe to share:
Nasi Lemak Recipe after the jump
Anchovies with peanuts
Wash 500g of anchovies and drain for 10 minutes.
Deep fry the washed anchovies till crispy. Drain on paper towel.
Bake 250 grams of peanuts in the oven till light brown
In a frying pan
Heat up 4 Tablespoon of oil
Add in 1 Tablespoon of chilly powder, stir till red color appears.
Add in 70 ml of lime juice together with 175 g of sugar
When sugar dissolve
Stir in the anchovies and peanut and mix thoroughly
Chili Tamarind Sauce
2 Tablespoon chilly powder
3 cloves garlic
1 teaspoon ground tumeric
1 teaspoon toasted belachan
Ground the above ingredients into a paste and sauté in the pan with ½ cup of oil. When red chilly oil appear, add in 2 cups of water, 20 ml lime juice, ½ cup sugar, ½ Tablespoon of salt, and lastly add 30 ml of tamarind juice. Bring to a boil and turn off the heat.
500g of long grain rice(wash and strain)
500g of coconut milk (tin)
½ Table spoon salt
Mix the 3 ingredients together in a rice cooker and cook.