Singapore Style Nasi Lemak

Nasi Lemak is originate from Malay food in Singapore. The popular stores also available both Malay and Chinese style. I wondered for the recipe for 2 years. Finally, I found a good recipe from Eric Teo but I never follow it exactly. I adapted the recipe according to my own taste.








For Serves 10

Rice
Ingredients:

- 900 g      long grain rice
- 17 g        salt
- 1 stalk    lemon grass, cut into 3 pieces and smashed
- 3 leaves  pandan leaves
- 1 slice     young ginger
- 1 clove   garlic, smashed
- 200 ml    water
- 1 tbsp     oil
- 1 tbsp     old vinegar
- 500 ml    coconut milk

Method

- Toss the lemon grass, young ginger and garlic till lightly brown and fragrant in a sauce pan. Set aside.
- Rinse the rice twice and add into the rice cooker with the rest of the ingredients and tossed lemon grass, young ginger and garlic.
- Steam till cooked
- Stir the rice and take out the pandan leaves, lemon grass, ginger and garlic.





Sambal Chilli

Ingredients A:

- 50 g         dried shrimp, blended
- 30 pieces dried chilli, blended
- 50 g         shrimp paste (belachan)
- 80 g         palm sugar (gula melaka)
- 4 tbsp      tamarind juice
- 150 ml     vegetable oil

Ingredients B:

- 100 g   onion (1 medium onion)
- 100 g   shallot (8 shallots)
-  40 g    garlic (8 cloves)
-  20 g    candlenut (6 pcs)
-  25 g    lemon grass (1 stalk)
-  15 g    young ginger
-  10 g    galangal (blue ginger)
-  10 g    yellow ginger

- Blend all ingredients B until paste and set aside.















Method

- Place 150 ml of oil in a wok over medium heat.
- Add shrimp paste and fry until it dissolves into the oil.
- Add the blended dried chilli into the aromatic shrimp paste and cook for 5 min.
- Add the blended dried shrimps and fry until fragrant.
- Add the blended of ingredients B and stir well.
- Continue to fry for 15 minutes over low heat stirring from time to time.
- Add sugar and tamarind juice into the mixture and cook until it binds together into a smooth, shiny and sticky consistency.
- Set aside.

Tip: If it's too dry during frying, you may add a bit of oil.

- If you love spicy, you may add more dried chilli or mix some red chilli. (This recipe is mild taste)
- Salt may add to taste.







Deep Fried Chicken Wings


Ingredients:
Chicken Wings Seasoning
- 1 kg     wings, mid - joint
- 5 g       salt
- 5 g       chicken stock powder
- 2 g       five spices powder
- 5 g       sesame oil
- 5 g       light soy sauce
- 5 g       Chinese cooking wine (hua diao chiew)
- 5 g       white pepper

Chicken Wings Batter
- 150 g   rice flour
- 6 g       corn flour
- 2 g       white pepper
- 3 g       baking powder
- 20 g     plain flour
- 2 tsp    oil
- 250 ml water, add last

Method

- Marinade the chicken wings with all seasoning.
- Mix well and keep chilled for 1 hour.










Chicken Wings Batter
- Place all the ingredients in a large mixing bowl and fold them well until you get a smooth texture with water.

To Fry Chicken Wings

- Dip chicken wings into batter and deep fry at 160 degree Celsius or medium heat in hot oil till golden brown.

Side dishes 

Dried Asian anchovies

- Fry dried anchovies in hot oil until crispy.
- Stir sugar and chili powder in crispy anchovies to taste.

- Serve the rice, deep fried chicken wings, dried anchovies, sambal chilli and slices cucumber.

- Sunny egg may add as desire.