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OPEN for ingredients! This is Nasi Lemak, made super pretty with all-natural butterfly blue pea food colouring. Nasi Lemak or Coconut Rice is a favourite dish here in Singapore and Malaysia and is always served with some crunchy fried dried anchovies and peanuts and a delicious, spicy sweet sambal.
Of course, the blue pea food colouring is optional - it doesn't actually add taste. Omit for an equally yummy, albeit boring :p, plate of Nasi Lemak.
More info:
Nasi Lemak - nomadette.com/butterfly-blue-p...
Sambal Nasi Lemak - nomadette.com/sambal-nasi-lemak/
Ayam Goreng/Fried Chicken Recipe here: • Ayam Goreng Rempah | T...
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Timestamps:
00:25 - How to make easy Nasi Lemak in a rice cooker
01:40 - How to make natural blue food colouring with dried butterfly blue pea flowers
02:36 - Colouring Nasi Lemak
03:05 - How to make fried ikan bilis and peanuts
04:28 - How to prep dried chillies
05:03 - How to toast belachan
05:38 - Blending ingredients for sambal paste
06:37 - Stir frying the sambal to "pecah minyak"
08:14 - Nasi Lemak Assembly!
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Ingredients:
Nasi Lemak:
- 2 Cups Jasmine Rice
- 2 cups Water
- 1/2 cup Coconut Cream
- 1 tsp Minced Ginger
- 1/2 tsp Salt
- 3-4 Pandan Leaves, knotted (optional)
Blue Food Colouring (optional):
- 1-2 tbsps Butterfly Blue Pea Flowers
- 1/4 cup Warm Water
Fried Ikan Bilis and Peanuts:
- 200g Peanuts
- 100g Dried Anchovies (Ikan Bilis)
Sambal:
- Blend together:
- 50g Dried Chillies, soaked in hot water
- 50g or 1 large Red Onion
- 30g or 5 cloves Garlic
- 30g or 1 tbsp Ginger
- 2 stalks Lemongrass, inner core
- 20g or 1 tbsp Belachan, toasted
- 2 tbsps of Ikan Bilis, fried
- 1/4 cup Oil to blend
- 1 tbsp Tamarind Paste, diluted in water to form a liquid
- 50g Coconut Palm Sugar
- 1 tsp Salt, or to taste
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