Nasi Lemak

By The Weekly

August 7, 2018

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Shen Tan, a private dining chef, grew up eating plenty of $1 nasi lemak packets and pays tribute to this wonderful dish with this new creation. 

  • Prep: 10 mins
  • Cook: 2 hrs

Ingredients

500g rice, soak for at least 90 mins

250g fresh coconut milk

250ml water

2 slices of ginger

1 tbsp red onion, chopped

½ tsp fenugreek

1 tbsp salt

1 stalk lemongrass, bruised

2 stalks pandan leaves, tied into a knot

½ tbsp coconut oil

PORK RENDANG

1 kg pork belly, cut into 5-cm cubes

750 ml coconut milk

1 turmeric leaf

2 sticks lemongrass, cut off ends and break in two

5 pcs kaffir lime leaves

3 tbsps chilli powder

⅓ tsp garam masala

1 bay leaf

REMPAH

5 cloves garlic, peeled

10 shallots, peeled

1.5-cm piece blue ginger, peeled

1.5-cm piece of ginger, peeled

Salt to taste

2 tbsps fish sauce

SAMBAL BELACHAN

Prep 45 mins

500g big red chilli

300g chilli padi

500g peeled shallots

200g sugar

200g belachan, cut into 1-cm thick slices

Lime juice, to taste

Directions

1Strain the rice and place rice in a steamer with the onions, ginger, lemongrass and pandan leaves. Steam until cooked, about 1 hour.

2Remove cooked rice and soak in the mixture of coconut milk, water, salt and fenugreek for an hour, or until the rice has absorbed all the moisture.

3Place the rice mixture in the steamer and steam for another 45 mins.

4Blend the rempah ingredients in a food processor until it has a fi ne paste consistency. Empty into a dutch oven.

5Preheat oven to 180 C.

6Add the dry ingredients (except for the pork) and coconut milk to the blended rempah. Bring it to a boil, and let it simmer and reduce by a third.

7Add the pork belly cubes and place the lid on the dutch oven.

8Place in oven, and cook rendang for about 2 hrs, until meat is tender.

9Pre-heat oven to 160 C. Lay fl at the belachan and toast for 10 mins.

10In a food processor, blend the chillies together with the shallots, belachan and sugar.

11Add in lime juice, to taste, before serving. Store leftover belachan in airtight container in fridge; it keeps for about a week.

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