Tuesday, April 24, 2007

Nasi Lemak, from ground zero to spice elevation

Traditionally, Nasi Lemak comes as a rice platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal). Perfect classic example seen here by Rasa Malaysia, and recently here too.

Today, Nasi Lemak has evolved to having other accompaniments such as chicken, luncheon meat, sambal long beans, and fried egg. Traditional or modern, most of these accompaniments are spicy in nature.

Nasi lemak used to be a traditional breakfast dish, and it is sold early in the morning at roadside stalls where it is often sold packed in newspaper, brown paper or banana leaf. However today, there are restaurants which serve it on a plate as
noon(lunch) or evening(dinner) meals.

Traditional or modern, this is my Nasi Lemak!!



Nasi Lemak, step by step: Instructions for the coconut rice, here. Meantime, slice up the cucumber, hard-boil or fry an egg (omelette or sunnyside up, your wish), saute finely diced onions with sambal chilli/belacan till onions are soft (and cooked), and with
Otak Otak

plus...
Spicy fried chicken

It's my Nasi Lemak!

Side-tracked: Thanks to the editorial team in Serious Eats for featuring my homemade Tom Yum Fried Rice. My appreciation for sharing the food joy around.

Side-tracked again: People!!! The previous post on roti prata and chicken curry?....nah....I did not make them from scratch. It was store-bought frozen prata (I just had to pan-fry and reheat them), and chicken curry made from Prima Singapore curry premix.

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