Episode 6 - MADE IN MALAYSIA
NASI LEMAK - MALAYSIAN COCONUT RICE DISH
COCONUT RICE Ingredients
2 Cups Long Grain Rice, washed and drained
3 Pandan Leaves, washed and knotted
1 Shallots, peeled and thickly sliced
1 tsp Sea Salt
400 ml Trident Coconut Milk
200 ml Water
COCONUT RICE METHOD
Place all the ingredients in a rice cooker and turn on as normal. When the rice is cooked, fluff up the rice with a fork and keep the rice warm in the rice cooker.
Heat a small frypan on a medium heat and add the peanuts, drizzle over a little Olivado peanut oil and toast them until nice and golden. Set aside to cool.
SAMBAL ingredients (CONDIMENT)
50 g Deep Fried Anchovies (optional)
1 red Onion, quartered and sliced thinly
60g Brown Sugar
15 g Tamarind Paste mixed with 1 Cup of water, discard the solids
1 ½ tsp Sea Salt
½ Cup Olivado Avocado Oil
3 Shallots, peeled and coarsely chopped
1 onion, chopped
40 g dried red chilies, soaked in boiling water and drained or to taste, but it should be hot
1 tsp Roasted Shrimp Paste (Belacan)
100g fried peanuts, just toasted in a little oil in a frypan until golden.
Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal.
Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes. Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary.
TOP TIP: The longer and slower you cook the sambal, the more intense the flavour