നാസി ലെമ. രുചിയുടെ മലേഷ്യൻ സ്റ്റൈൽ

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മലേഷ്യയുടെ ഇഷ്ട രുചികളിലൊന്നാണ് നാസി ലെമ(ക്ക്). തേങ്ങയാണ് ഇതിലെ ഏറ്റവും പ്രധാനപ്പെട്ട ചേരുവ. മുട്ടയും, കടലയും, കുക്കുംന്പറും എല്ലാം കൂടി തികച്ചും വ്യത്യസ്തമായ ഒരു രുചിയാണ് ഈ മലേഷ്യൻ വിഭവം സമ്മാനിക്കുക. ഇത് എങ്ങെനെയാണ് ഉണ്ടാക്കുന്നതെന്ന് അറിയേണ്ടേ?

ചേരുവകൾ (for rice)

 

  1. 2 cups of long grain rice
  2. 1 cup THICK coconut milk, preferably fresh
  3. 2 cups water
  4. 6 pandan leaves, loosely tied into knots
  5. generous pinch of unrefined sea salt

Rinse rice with water until water is almost clear. Put all ingredients into the rice cooker

for garnishing
eggs-4
cucumber-1
oil for frying -1 cup
raw peanuts-1 cup
white anchovies- 4 ounce

for sauce
vegetable oil- 2 table spoon
onion sliced- 1
garlic thinly sliced- 3 cloves
shallots-3
chile paste- 2 table spoons
white anchovies- 4ounce
salt to taste
white sugar- 3 table spoon
tamarind juice- 1/4 cup

directions

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the Chile paste, and cook for 10 minutes, stirring occasionally. If the Chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

 

 

 

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