BLESSING FRIDAY WITH NASI LEMAK SPECIAL

Thank God it's Friday and it's Nasi Lemak time , if you have been following my blog you will see that I had made a few entries on Nasi Lemak, in fact I had made Nasi Lemak Halba - (fenugreek), Nasi Lemak Basmathi, Steam Nasi Lemak, Nasi Lemak With Chicken Rendang, Nasi Lemak With Sambal Sotong, Nasi Lemak With Anchovies and Nasi Lemak With Sambal Udang and I have more. The beauty of Nasi Lemak not only it's delicious and every one favourite but it also can be considered as Malaysia signature food that enjoyed by all walks of life and a dish that unite all Malaysia..either you're Chinese, you;re Malay, you're Indian..we all love Nasi Lemak

Nasi lemak literally means creamy rice. It's rice cooked in coconut milk and perfumed by pandan (screwpine) leaf. It's usually eaten with a range of condiments. It started off as a very humble breakfast dish consisting of coconut rice, roasted peanuts, cucumber, hard boiled egg, ikan bilis (dried anchovy) and sambal. It has slowly evolved into a more elaborated dish and is now served in restaurants and hotels with rendang, curry, achar, some even with satay on top of the condiments mentioned above. Although this is traditionally a breakfast dish, it can also be served as lunch or dinner.

A traditional Nasi Lemak consists of  coconut milk steamed rice, fried anchovies, roasted peanuts, hardboiled egg, sambal and cucumber slices. Most of the time, when you order a Nasi Lemak Special in restaurant, you will get a traditional Nasi Lemak with a fried chicken, rendang, cuttlefish etc... Yes, the additional that you requested makes the traditional Nasi Lemak turn to Nasi Lemak Special!

So I'm making this special Nasi Lemak and I want you to help me to put the price to this Nasi Lemak...I'm using basmathi rice (the briyani) My version of Nasi Lemak Special  has shrimps sambal, hot spicy fried chicken, anchovies, peanuts, cucumber and eggs..so what would be the price like???who knows one of these days..I 'll become a nasi lemak vendor?????

Nasi Lemak Special

For the rice:
Serve 4 pax

• 2 cups coconut milk
• 2 cups water
• 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
• salt to taste
• 1 blade screwpine leaves
• 2 cups long grain rice, preferably basmathi rice rinsed and drained

Note

You can add 1/2 tsp of febugreek (halba) if you like) or dried spices such as cinnamon sticks, anise star or cardamon. I would  prefer to keep it plain just coconut milk, pandan leaf and ginger slice.

•  
• For the garnish:
• 4 eggs
• 1 cucumber
• 1 cup oil for frying
• 1 cup raw peanuts
• 1 (4 ounce) package white anchovies, washed

Note :

As for the eggs you either make a hard boiled eggs or thinly slice omelette

•  
• For the sambal
• 30 dried chilies soaked
• 15 shallots
• 2" shrimps paste

Blend all ingredients to form wet paste

300 g medium size shrimps

2 onion slice into rings

• salt to taste
• 3 tablespoons white sugar
• 1/4 cup tamarind juice

Directions

1. In a medium saucepan over medium heat, stir together coconut milk, water, ginger, root, salt, pandan leaf, and rice. 
2. 
   
3. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
4. 
   
5. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
6. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
7. Heat 1 ladle oil in the skillet. Stir in the chili paste cook until fragrant, about 1 or 2 minutes. Mix in theshrimps and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
8. Serve as the above

For The Fried Chicken

1/2 or whole chicken cut into 12 pieces
1/2 tsp turmeric powder
2 tbsp chicken curry powder
5 tbsp yogurt
1/2 tsp salts
3 strig curry leaves
Suffiecient Oil For Frying

Marinade the chicken and leave to rest minimum 1 hour. Deep fried chicken till golden brown. Remove and drain excess oil.

Alahamdulillah dipanjatkan usia lagi dan hari ini Hari Jumaat 20 Januari 2012, sudah 20 hari kita berada di tahun 2012 dan dipagi Jumaat yang mulia ini saya sediakan Nasi Lemak Special....iaitu menu sarapan ranking kedua saya. Sapa tak suka nasi lemak kan..pagi..pagi itulah yang kita cari..baik..Melayu..Cina mahupun India..semua suka nasi lemak..so Nasi Lemak ini kita boleh panggil 1Malaysia Breakfast la, Sebenarnya N3 Nasi Lemak ini dah banyak saya keluarkan tetapi semua dengan sambal yang berlainan, beras yang berlainan dan cara memasak yang berlainan.

Hari masak berat sedikit sebab my two girls ada kerja kat sekolah kena stay back sampai petang..jadi oklah bawa nasi lemak sebai bekal. Nasi Lemak hari ini saya namakan Nasi lemak Special...specialnya di sini ialah nasilemak yang packing biasa cuma sambal..telur..kacang,bilis dan timun. hari kita buat ebih sedikit sambal udang dan ayam Goreng rempah.  Ha..agak-agak berapa saya patut charge kalau macam ni.Saya nak tanya ni..manalah tahu satu hari nanti nak jadi taukeh nasi lemak..kenalah tahu harganya. Kalau yang biasa pagi-pagi yang kita beli RM1..RM1 harga Ipoh..untuk satu bungkus Nasi Lemak ditempat lain saya tak tahu..so yang special ini agak berapa. saya nak charge????..minta jawapan daripada pakar-pakar masakan ya.

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