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Nasi Lemak
- Lyza
Medium sized rice cooker (can scale
down the recipe)
4 cups of rice
1 onion sliced thinly
1 inch of ginger (crushed slightly)
7 long leaves of daun pandan
1 small box of santan (no time to perah kelapa) but please do not use
the powdered version.
Fenugreek/halba - optional (but definitely smells and tastes better)
1 tsp or so of sugar
salt to taste
water ... (best measure of liquid needed is to use your index finger
..ie no matter what shape and how big your rice pot is the principal
is the same. For NL, the best measure is to place the tip of your index
finger on top of the rice and the liquid should reach the second marking/level/line
of your index finger. (if index finger long/short ???? agak-agakler).
Switch on your rice cooker and
let it cook. If the rice is undercooked, fear not. Scoop the rice out
and put it in the steamer ... steam until fluffy ... task accomplished.
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Sambal
ikan bilis - Lyza,
4-7 Large Onions (Slice thinly-julienne)
Garlic (sometimes I omit, in fact I almost never put coz malas)
Chili (amount depends on how hot u like it to be. Caution- dried chillies
from Tesco are MEGA hot !!!))
3 stalks Serai ( crush serai head )
Tamarind juice
Sugar
Salt
A dash of MSG (optional)
Ikan bilis(option: to fry ikan bilis first, I don't)
Oil (Not too little other wise chili won't cook properly
and will leave an unpleasant taste)
Saute onions (lots and lots of it) in frying pan until golden brown.
Add chili.
Fry/cook the chili until "pecah minyak" ie. until the oil
and chili separates and cooked thoroughly - very important. No short
cuts for this. Do not worry about excess oil at this point.
Then, add tamarind juice, serai, ikan bilis (use just enough - if too
much ikan bilis, sambal will dissappear), MSG, salt and sugar (lots
if you like sweet yummy sambal).
Taste and adjust until u r satisfied with the taste.
Before serving, throw away excess oil.
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Masak lemak
ubi keledek - Lilian
Sambal belacan
Santan cair
Udang kecil
Cekur manis (is that what you call the sticks of green leaves? We in Penang
call it sayur manis)
Ubi keledek
bawang
crushed cabai merah
All boil macam soup aje.
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Masak Lemak
Cili Api (whatever ... easiest
is telur ..) - Lyza
1 box of santan (liquid)-add water (depends on the consistency
u like - I like it to be real thick)
Chili Padi (5pc would give an ok degree of hotness)-pound
1 inch of fresh tumeric (pound)
1 or 2 daun kunyit
1 chicken stock cube (cheat a bit)
salt to taste
Put everything into a pot and boil. Stirring all the
time. When gravy about to reach boiling point, break in the eggs and
reduce fire. Done.
No need bawang ... but tumeric must be fresh ....
Those who like tempoyak ... can add in also ..
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Sambal udang kering.
- Lilian
(it looks like serunding. Usually,
the Malay doesn't prepare this dish, only the peranakan Chinese)
8 tahil dried shrimps (not sure
why but in Penang, they are sold by tahils, about 300 gms)
6 red onions
cili boh (quantity according to taste, maybe 3tblspoon)
3 stalks serai
1 big piece fresh kunyit (substitute with powder also can, about 1 tblspoon)
Daun limau purut - slice finely (this is a must)
Daun kunyit - slice finely (this one optional)
Tamarind juice (add minimal water)
Sugar
Salt to taste
Oil
Soak dried shrimps and pound coarsely.
Blend onion, serai and kunyit.
In a non-stick wok, heat oil and
fry the blended onion/cili/leaves till dry. Add the dried shrimp and
continue frying. You need to constantly stir it or they will stick to
the bottom of the pan. Add tamarind juice and sugar. Continue stirring
until the whole paste is dried.
One can keep the portion in individual
container and heat them up later.
This sambal hairbee taste good
if used to make sandwiches, eat with rice or wrapped in mini popiah
skin and fried (serve like raya goodies).
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Gulai lemak
cili api from Negeri Sembilan
- Hanz
1. Lots of cili padi
2. Kunyit
3. Santan (coconut milk)
4. Asam keping / Asam jawa
* No bawang (onion)
My mom likes to simmer the main dish like fish, chicken,
meat & seafood 1st b4 putting santan. Mom always keep a homemade
blended mixture of chillies, kunyit & [salt (for durability-tahan
lama)] ready. So, it's like when oil has heat-up, the mixture will simmer
together with fish/chicken, etc..until fragrance. Reason being, to discard
the water & the smell of the raw item. Few minutes later add-in
santan & MUST continously stir 'untuk pecahkan lemak santan' OR
u will get 2 layers of milk & water of the santan separated Asam
keping/ asam jawa is to tone down the spiciness & the extra oompph
flavour. The gulai must be yellowish in colour, thick milky gravy &
milky & spicy & very light sourish & tangy taste - this
can be call gulai.
Mom is innovative. Try prawn with pineapple, meat/chicken
with potato, fish with asam gelugur/brinjal/'terung pipit'/. Remember
that Mom only use onion when want to make gulai ikan bilis (anchovies)
with onion.
Have u all eat gulai pisang? Or betik muda? Or umbut
kelapa?
(Must be jargon to some, he, he)
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