Sambal Nasi Lemak

Sambal Nasi Lemak.jpg

Sambal Nasi Lemak 1.jpg

Blended ingredients
15 dried chillies- soak in hot water till soft
8 fresh red chilli
5 cloves garlic
12 shallots
1/2 big red onion
4 buah keras
50 g ikan billis
100 ml water
1 tbsp oil

Abt 11/2 cup oil
1 big onion – slice
2-3 pcs Assam keping or 1 tbsp Assam paste
2 inch toasted Sambal Belacan
60 g sugar to taste
40 g shaved Gula melaka
Abt 21/2 tsp salt to taste

1 stalk lemongrass- bruised
2 pcs kaffir leaves

1) Heat oil in a wok, add in blended ingredients, lemongrass, kaffir leaves and saute till fragrance and slightly dry up.
2) Add in Assam keping and keep stirring the chilli paste.
3) Abt 20 minutes later, add in onions, Belacan, sugar, Gula melaka and salt. Continue stirring all the time over low heat. Adjust taste your preference.
4) Tumis till sambal paste turned darker red, light and oil separate ( take Abt 30 minutes or more). Serve hot with Nasi Lemak.

** Turn it into Sambal Ikan Billis, Sotong or Prawns. ( Cook them with the Sambal)

Sambal Tumis for Nasi Lemak

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Blended Ingredients
1 handful of dried shrimps (soaked in water till soft)
15 dried chilli (soaked in hot water till soft)
5 chilli padi
2 red fresh chilli
1/2 big onion
5 shallots
3 cloves garlic
1 tbsp peanut oil
50 ml water

1 tbsp tamarind paste – mix with 3 tbsp water
Sugar and salt to taste
1 tbsp gula melaka

4 tbsp peanut oil or vegetable oil
3 pandan leaves – knotted
2 lemongrass – bruised
2 big red onion – sliced

1) Heat peanut oil in a wok till hot and add in blended ingredients and lemongrass, saute till color darkens and oil floats on top.
2) Add in tamarind water, salt and sugar to taste, pandan leaves, sliced onions and continue to simmer over low heat till sambal thickens and see a layer of oil on top again. Adjust taste to your preference.

Nasi Lemak With Sambal Ikan Billis and Prawns

Nasi Lemak 1.jpg

Nasi Lemak.jpg

Sambal Tumis Ikan Billis.jpg

Ikan Kuning.jpg

Ingredients for Nasi Lemak
4 cups rice
3-4 slices ginger
3 shallots – sliced
1 cup coconut milk – from 1 fresh coconut
5 cups water
2 pieces – Daun pandan – knotted
2 stalks lemongrass – bruised
3  pieces Daun Pandan – knotted

1) Wash rice and drained well. Set aside.
2) Heat 1 tbsp oil in a wok and saute lemongrass, onions, pandan leaf and ginger till aromatic, add in water and coconut milk and bring to a boil, add a tsp salt and stir to mix well.  Add in rice and mix to combine well, transfer to a rice cooker and let the rice cooker do the job.
3) Once rice is cooked, use a pair of chopstick to loosen up the rice. Covered wit a piece of banana leaf and close the cover.

Sambal Ingredients
150 g Ikan billis – washed and fry till crispy and set aside
150 g medium prawns – shelled and leave tail intact
1 big red onion – sliced
11/2  tbsp tamarind paste (mixed with 3 tbsp water)
50 ml water

Pounded ingredients
20 pieces dried chillies – soaked in hot water till soft
5 fresh red chillies
5 small chilli padi
1 inch ginger
6 shallots
1/2 red onion
4 cloves garlic
50 g fried ikan billis
50 ml water
1 tbsp oil

Sauce Ingrediets
1/2 tbsp oyster sauce
1 tbsp light soy sauce
Salt and sugar to taste

1) Heat 2 tbsp oil in a wok and cooked blended ingredients till oil separates. Add in tamarind water and onions, stir to mix well and add a bit water if the gravy is too thick.
2) Add  in prawns and bring to a simmer till prawns is 1/2 cooked, add in the balance of fried ikan billis (100 g) and stir to combine well with the sambal. Season with sauce ingredients, taste accordingly and adjust to your preference.
3) Serve hot with cooked Nasi Lemak and topped with peanuts, ikan billis, cucumber , kuning fish or tomatoes.