NASI

Nasi Lemak Bersambal Udang

9:54 AM


بِسْــــــــــــــــــمِ اﷲِالرَّحْمَنِ اارَّحِيم

Assalamualaikum. Resepi nasi lemak la lagi ye pagi-pagi ni. Tapi nasi lemak ni berbeza sebab ada sambal udang yang sangatlah sedap! Alhamdulillah kenyang dan licin pinggan. Nak buat sambalnya agak lama tapi memang lagi lama lagi sedap. Lepas ni masak nasi lemak memang harus guna kaedah ni. Dah try guna sambal tumisnya buat nasi goreng, memang sedap juga! Resepi ni memang harus ada dalam simpanan ya! Tq nasi lemak lover untuk resepi ni! ^^

HOMEMADE ASIAN BASIC CHILI PASTE (SAMBAL TUMIS)

Ingredients A
300g dried red chili (cut 1” length and cooked in hot water for 10mins, remove seeds)
175ml water

Ingredients B
2 onions
10 shallots
10 cloves of garlic
50ml water

300ml cooking oil or more

Method
1. Blend ingredients A till fine or paste texture, and set aside.
2. Blend ingredients B till fine or paste texture, and set aside.
3. Heat wok (without oil) over low flame, add in chili mixture, stir fry for 15mins.
4. Add in cooking oil, continue stir fry for another 15mins (at this time, the mixture is quite heavy and hard to stir)
5. Add in onion mixture, continue stir fry for 45mins or till oil separated from chili (at this time, the mixture is light and easy to stir)
6. Cool down completely before store in clean air tight container.Store in fridge or freezer.

SAMBAL UDANG

Ingredients
500g shrimps (medium), retain tail
2 big onions, sliced
2tbsp tamarind paste, add 6tbsp water, remove seeds, to become tamarind water
2-3 tbsp chilli paste ( Sambal Tumis )

Pound to paste
1” galangal (blue ginger)
6 cloves garlic
6 shallots

Seasonings
½ tsp salt or taste
2tbsp sugar

Method
1. Heat some oil in a wok, add in pounded shallot paste, stir fried till fragrant.
2. Add in chilli paste, stir fried for a while.
3. Add in shrimps, stir fry till cooked. Add in tamarind water and onion slices, (add more water if too dry), mix well.
3. Add in seasoning and dish out, serve with Nasi Lemak (steamed coconut rice).

My note: if you did not use homemade chili paste (which cook for long hour), you need to stir fry (step 2) for longer time, maybe not less than 30mins.

NASI LEMAK

Ingredients 
4cups rice (I use Thai fragrant rice)
150ml coconut milk
550ml water
5pcs pandan leaves (screwpine leaves)
1 and 1/2 tsp salt or to taste
1” ginger, shredded

Method
1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
2. Pour coconut milk, water,ginger and salt over the rice and leave to soak for 30mins (make it more fluffy).
3. Cook the rice.Once “cooking” button auto switched to “keep warm” button. Then fluff the rice with a fork or chopsticks.
4. Leave it warm in the rice cooker before serve.

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4 comment

  1. sedapnya... lapar pulak anna rasa bila tengok..

    ReplyDelete
  2. @anna Pagi-pagi ni kalau nampak gambar makanan, perut memang berkeroncong.hihi

    ReplyDelete