Nasi Lemak (Coconut Milk Rice)

Nasi Lemak is literally translated as "rice with fat" or "rice in coconut milk". The name is derived from the cooking process whereby the rice is soaked in rich coconut milk and then the mixture is steamed or cooked. Nasi Lemak is a dish that commonly sold in every street corner and local themed restaurant (cafe) in Malaysia. It is served as breakfast, lunch, tea, dinner and supper especially in most of the 'mamak' stalls.



Kajang Buddhist Center just organized its 6th Teenage Camp on 13th - 16th Dec 2007. I have volunteered to prepared one lunch and one breakfast for all the participants and helpers approximately 100 of them. For the lunch I have prepared Nasi Lemak and 104 pieces of sausage pizza breads for breakfast.

There are few methods of cooking this nasi lemak. The simplest method is just cook the rice with coconut milk in the electric rice cooker. Another method is still using electric rice cook, wait till the rice is almost cook just mix the coconut milk evenly and let it stand for 10 to 15 mins to allow the rice to absorb the coconut milk. The method I use is a steaming method which I have learned from a friend. I was told this method is originated from Melaka. One cup of rice to one cup of water or coconut milk. Cook the rice, water, coconut milk, knotted 'pandan' leaves and few pieces of young ginger in a wok until dry and steam them in a steamer till cook. I went to Malacca to purchase a wooded tub to steam the nasi lemak. Because the amount of rice (10kg) are too much therefore I have to use the big steamer to steam them first and when the rice are cooked, only transfer to the wooden tub. I will place banana leaves around the wooded tub.















Other essential condiments to be served with Nasi Lemak are:-

1. Sambal ( Hot spicy sauce plain with big onion or with ikan bilis)
2. Fried Ikan Bilis (Fried Anchovies)
3. Fried Kacang ( Fried Peanuts)
4. Hard Boiled Egg (served quarter or half)
5. Slice cucumbers

Method of preparing sambal (Plain Sambal with big onion)

2 kg of Chili Paste
3kg of Big onion
Tamarind sauce (Asam Paste)
Belachan (Shrimp Paste) - toasted in the wok
Sugar/salt to taste
Vegetable oil

Heat vegetable oil over medium heat and cook chili paste, stirring occasionally until chili paste become dried and the chili oil emerged. Add in the toasted shrimp paste, tamarind sauce, big onion and lots of sugar. Cook until gravy thicken and dark reddish brown.

Fried the peanuts over medium heat in vegetable oil until lightly brown. Remove peanuts and place on paper towels to soak up excess oil. Sprinkle some salt over the peanuts.

For the anchovies, wash and drained away excess water. Deep fried briefly until crispy and place on paper towels to soak up excess oil.

Place eggs in a big pot and cover with water and a dash of salt. Cook over low heat and stirring all the time to prevent the egg yolk to set on one side. Bring water to boiling and cook for another 10 minutes. Remove from heat and soak with cold water for peeling. Slice them into half.





Extra condiments:-

1. Fried chicken
2. Chicken curry or rendang
3. Beef curry or rendang
4. Mutton curry or rendang
5. Cuttlefish or cockle sambal

Have fun and be happy! ♥