I made nasi lemak for my family one night. They said that it tasted delicious. Here are the recipes for the nasi lemak, sambal and fried chicken.For the nasi lemak, you will need a can of coconut milk about 200mls, 3 cups of rice. 3 cups of rice will need 3.5 water. So if you use 3 cups of rice and 200mls of coconut milk it will be fine. I placed a tiny slice of ginger and a sliced shallots into the washed rice. Slice your shallots finely. Finally put 4 pandan leaves which you tie into a knot on the washed rice. The pandan leaves are available in the oriental shop. The pandan leaves are sold frozen. The leaves will give a nice fragrance to the rice. Don’t forget to put half a teaspoon of salt too.
For the fried chicken, I use 850gram chicken(drumsticks, breast or cut up chicken pieces), 4 cloves of garlic(peeled and pounded), 2 tablespoons of cilantro root. You use the stalks and not the leaves, 1/2 tablespoon of ground pepper, 1 teaspoon of salt, 2 tablespoon of oyster sauce, 3 tablespoons of fish sauce and oil for deep frying. For the flour you will need 4 tablespoons of plain flour, 4 tablespoons of cornstarch and 4 tablespoons of rice flour. Firstly you will clean the chicken and pat it dry with paper towel. I use my thermomix to mash up the garlic, cilantro roots and salt until they become a fine paste. You can use a food processor too. Then add the paste , fish sauce, oyster sauce to the chicken and coat it well onto the chicken pieces. Transfer the chicken pieces into a glad bag and marinate them for at least 4 to 6 hours in the fridge. When they are ready, heat up a pot or a wok of cooking oil to fry the chicken pieces. While waiting for the oil to heat up, mix the three types of flour together and transfer the marinated chicken onto the flour mixture. Make sure you coat the chickens evenly with the flour mixture. Shake the excess flour off. Next place the chicken gently into the hot oil and fry the chicken pieces until it is golden brown. Transfer the fried chicken on a plate lined with paper towels to soak up the excess oil.
For the sambal(chilli sauce for the nasi lemak), I use 70g big dry chillies. Please wash it and soak it for about an hour and get rid off the seeds before you used it. If you leave the seeds in the chillies, your sambal will be very hot. 2 tomatoes, 15g garlic, 100g onions, 2 tsp shrimp paste, 1 tablespoon of tamarind juice, 50g oil, 50g brown sugar, 100g anchovies and salt to taste. To make the sambal I use my thermomix. You can always make it in a pot over the stove. I put the dry chillies, tomato, garlic, onions, shrimp paste into the thermomix jug and add 100g water into the jug. I cook it for 10 minutes at varoma speed 2. Then I blend 1 minute at speed 10. Next put the oil, salt, brown sugar, anchovies, tamarind juice and onions into the cooked mixture and cook it again for another 5 minutes at varoma speed 2. Then the sambal is done. You can store them in a sterilised jar.
You can fry up some anchovies, slice some cucumber and boil some hard boiled egg to eat it with the nasi lemak. Enjoy!