Name: Nasi lemak
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 cup jasmine rice, rinsed well; 1 cup coconut milk; 1 cup water; 350 gram white fish fillets, cut into large chunks; 1/4 cup soy sauce; 2 tablespoon sunflower oil, plus extra to shallow-fry; 12 peeled, deveined green prawns, tails intact; hard-boiled eggs, cucumber salad, fresh sambal, to serve; choy sum, roasted peanuts, coriander, to serve; Cucumber salad; 500 gram cucumber, deseeded, thinly sliced; 2 teaspoon sugar; 1/2 teaspoon salt; 1/4 cup rice wine vinegar; sliced chilli; Fresh sambal; 3 sliced long red chiliies; 2 sliced garlic cloves; 1/4 cup sunflower oil; 4 thinly sliced eschalots; 2 tablespoon sambal oelek; 2 tablespoon tamarind puree; 1 tablespoon tomato paste; 2 teaspoon brown sugar; 1 teaspoon ground turmeric

Ingredients

1 1/2 cup jasmine rice, rinsed well

1 cup coconut milk

1 cup water

350 gram white fish fillets, cut into large chunks

1/4 cup soy sauce

2 tablespoon sunflower oil, plus extra to shallow-fry

12 peeled, deveined green prawns, tails intact

hard-boiled eggs, cucumber salad, fresh sambal, to serve

choy sum, roasted peanuts, coriander, to serve

Cucumber salad

500 gram cucumber, deseeded, thinly sliced

2 teaspoon sugar

1/2 teaspoon salt

1/4 cup rice wine vinegar

sliced chilli

Fresh sambal

3 sliced long red chiliies

2 sliced garlic cloves

1/4 cup sunflower oil

4 thinly sliced eschalots

2 tablespoon sambal oelek

2 tablespoon tamarind puree

1 tablespoon tomato paste

2 teaspoon brown sugar

1 teaspoon ground turmeric

Method

Nasi lemak

1.Place rice in a large saucepan with coconut milk, water and a pinch of salt. Bring to boil. Cover and reduce heat to low. Simmer 5-10 minutes, until liquid is absorbed. Remove from heat and rest, covered, for 10 minutes.

2.In a medium bowl, toss fish with soy sauce to coat. Set aside for 5 minutes.

3.Heat oil in a frying pan on medium heat. Stir-fry prawns 2-3 minutes until they change colour. Drain on paper towel.

4.Heat extra oil in same pan on high. Shallow-fry fish pieces 3-4 minutes, turning until golden and cooked through. Drain on paper towel. Fry the hard-boiled eggs in same pan until heated through.

5.For the cucumber salad, sprinkle cucumber with sugar, salt and drizzle with rice wine vinegar. Add sliced chilli.

6.Serve rice with fish, prawns, fresh sambal, cucumber salad, eggs, choy sum, peanuts and coriander.

Fresh sambal

7.Using a mortar and pestle, pound chillies and garlic to a rough paste.

8.Heat oil in wok on medium. Stir-fry eschalots 4-5 minutes, until tender. Add chilli paste. Stir-fry 1-2 minutes, until fragrant.

9.Add remaining ingredients with a little water. Stir-fry 3-4 minutes, until thick.

Woman's Weekly Food

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Ingredients

Method

Nasi lemak

Fresh sambal

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