Wednesday, April 13, 2011


Good Morning Malaysia, our breakfast menu today is Pressed Rice With Peanut Sambal. This is actually a festive food and usually prepared during EID MUBARAK or EID KORBAN a festival by the Muslim celebrated in Malaysia. This dish is also a great condiment for Malaysian favorite SATAY. It is very tedious to prepare Nasi Impit, however the recent instant Nasi Impit really helps a lot. I used the instant Nasi Impit, boiled for an hour and leave it over night. This dish goes well with the peanut sauce, chicken curry and rendang.

For those interested to prepare the Pressed Rice the traditional way here is the step by step tutorial by

1 cup uncooked rice, washed and drained
2 cups water
1 tsp salt
1 pandan leaf (screwpine leaf), washed and tied in a knot

2 pieces of banana leaves

Step 1: Place rice and water in a saucepan covered. Turn heat onto high and let it come to a boil. As soon as it boils, turn heat down to low. Let rice steam in saucepan for 25 mins till water has fully evaporated.

Step 2: Line a 8x8 baking dish with a piece of banana leaf. Pour rice onto baking dish. 

Step 3: Using a spatula, smooth rice over baking dish

Step 4: Cover rice with another layer of banana leaf and pressed onto rice.

Step 5: Place a smaller square pan onto the banana leaf.

Step 6: Place weight onto the pan to help compress the rice into shape. Let rice cool and pressed for at least 2 hours.

For Instant Pressed Rice, follow the packaging instructions. The best is, if you want to have it for breakast then cooked overnight. This allow the longer cooling period and the Nasi Impit will have better texture when you cut. Make sure you pun enough water in cook a minimum 1-2 hours.


1 kg peanut dried fried and grounded
1 cup oil
1/2 cup sugar
1/4 cup tamarind jus
salts to taste

Sambal Paste
30 dried chilies 
2 lemon grass
1" galangal
5 candlenuts
1 onion
5 cloves garlic
1/2 " shrimp paste

  1. Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
  2. Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. 
  3. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. 
  4. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. 

Nasi impit kuah kacang, kalau nak makan kena tunggu raya, tapi kalau tekak ini nak juga tak payah tunggulah buat sendiri aje. Bukanya susah apa, bukan macam dolu-dola nak kena masak nasi berjam-jamh, kemudian dihimpit dengan benda-benda berat, boleh patah pinggan juga melihat arwah umi buat, tapi kini tak lagilah beli aje ketubat Nona atau Adai, balik rebus....Mudahkan. Kuah Kacang pun ada yang dah siap, tapi bab kuah lebih baik buat sendiri aje. Bukannya susah mudah aje.

Selalunya kalau buat Nasi Impit ini saya akan buat sekali rendang ayam ataupun kari ayam, tapi kali ini simple aje makandengan kuah kacang aje. Cukupla tu nanti menggantuk pula budak-budak nak ke sekolah.


Next Post - Talam Lapis Keledek


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