Coconut Rice

Simple steps to follow:

Coconut Rice 

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(YIELD: Makes 4-5 servings)

Ingredients:

• Rice – 3 cups
• Water – 2 cups
• Coconut milk – 1 cup
• Sea salt – 1 teaspoon
• Pandan leaf *screwpine leaf – 5-6 leaves (tie into a knot)

Instructions:

1. Use a strainer to rinse the rice to removes surfaces starch.
2. Pour water, coconut milk and sea salt, stir to mix.
3. Place the rice in a rice cooker, add pandan leaves and cook the rice.
4. Keep the rice warm in the cooker.

 

Sambal Nasi Lemak

Simple steps to follows:

 

Sambal Nasi Lemak

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(YIELD: Makes 4-5 servings)

Ingredients:

• Chili paste – 350 grams *store bought
• Onion (thinly slice) – 3 onions
• Shallot (thinly slice) – 15 shallots
• Garlic (finely chopped) – 5 cloves
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon
• Oil – 1 cup

Instructions:

1. In a wok or pan, heat oil over low heat, add shallots and fry until it turn light brown about 15 minutes. Add garlic, stir fry for 5 minutes.
2. Add chili paste and suagr, fry the spice paste until fragrant for about 20-25 minutes.
3. Add in the onion, stir fry everything together for 10-15 minutes, add sea salt.
4. Simmer until the sambal (chili paste) has thickens about 5-8 minutes.
5. Turn off the heat and set aside.

 

Curry Chicken 

Simple steps to follows:

Curry Chicken

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(YIELD: Makes 4-5 servings)

Ingredients:

• Chicken thigh (cut into pieces) – 4 thighs
• Chicken drumstick (cut into pieces) – 4 drumsticks
• Potato (cut into cubes) – 250 grams
• Chili paste – 350 grams *store bought
• Water – 4-5 cups
• Coconut milk – 200 ml *store bought
• Curry leaves – 2-3 sprigs
• Pandan leaf *screwpine leaf – 6-7 leaves
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon
• Oil – 1 1/2 cups

Marinate for the chicken

• Curry powder – 4-5 tablespoons
• Sea salt – 1/2 teaspoon

For pounding or blending

• Shallot – 10 shallots
• Garlic – 4 cloves
• Turmeric or turmeric powder – 3 cm / 1 tablespoon
• Lemongrass (use the white parts only) – 6 lemongrass

Instructions:

1. In a bowl, marinate the chicken with curry powder and salt for 30 minutes or overnight. Set aside.
2. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until fine. Remove and set aside.
3. In a wok or pan, heat oil over medium-low heat, add blending ingredients and fry until it turn light brown about 15 minutes.
4. Add chili paste, curry & pandan leaves, fry the spice paste until fragrant and turn dark red for about 20 minutes.
5. Add in the potato, stir fry for 15 minutes and add marinated chicken. Stir fry everything together and allow it to simmer for 20-25 minutes.
6. Pour water and allow it to boil for another 20-25 minutes. Add sugar and sea salt, stir everything together. Constantly stir the curry chicken.
7. Lower the heat and bring the curry chicken to boil for 15 minutes. Add coconut milk and boil until the gravy has thickens about 10-15 minutes.
8. Turn off the heat and set aside.