Monday, 30 October 2017

Lunch Box Surprise: Vegetarian Nasi Lemak (Coconut Rice & Other Goodies)- Part 1 & Part 2

Nasi lemak is a dish originating from Malaysia, and is also popular in Singapore, Brunei & Southern Thailand. It's a plate of pure deliciousness- fragrant coconut rice, spicy sambal (chilli sauce) and other components which differ from place to place. Your typical carnivores enjoy with ikan bilis (anchovies) and other types of seafood or chicken, especially cooked in rendang style (similar to curry). Nasi means 'rice' & lemak means 'oils' or 'fats'... total sin! ;-)

Here is the link: PART 1 PART 2

In this one, I have included only 4 components:

Part 1
Coconut rice
Sambal (Chilli sauce)

Part 2
Fried mock "fish"
Stir-fried water spinach (kangkong tumis)

So, here is the recipe!

1 1/2 cups Thai white rice, washed and soaked for 10 mins
1/4-1/2 cup coconut milk (as per video, 3/4 is a bit excessive)
Salt to taste
2-3 screwpine (pandan leaves)
1/4 cup water to dilute (or little more in case too hard)

2-3 dried red chillies, soaked in a little hot water
1 fresh red chilli
1/4 inch galangal
3 shallots
4 cloves garlic
1 tsp tamarind soaked in 1-2 tbsp hot water
1/2 tsp palm sugar (gula melaka)
1 tbsp vegetarian oyster sauce of your choice, otherwise, 1 tbsp soy sauce & pinch of mushroom seasoning
1-2 tbsp oil to fry sambal
Salt to taste (if you need)

About 3-4 fillets mock fish
3/4 cup all purpose flour
6-8 tbsp cornstarch
Salt to taste
Dash of black pepper
Enough water to make batter
1/4 tsp baking soda
1/2 cup or so breadcrumbs (Panko is a good choice)
Oil for frying

1-2 tbsp oil
3-4 cloves garlic, sliced thinly
3-4 shallots, sliced thinly
1 red chilli, finely chopped
Salt to taste
1 tbsp oyster sauce
1 large bunch water spinach (kangkong)

Cucumber slices
Vegetarian Indonesian crackers or kerupuk
Your favourite recipe of fried peanuts or orek (sweet peanuts & potato chips, in place of ikan bilis, otherwise you can grab some vegetarian ikan bilis/anchovies)

Coconut Rice
1. To a rice cooker or a saucepan, add rice, coconut milk, pandan leaves and salt. Cook till rice is well done.

1. To a blender or food processor, add your chillies, garlic, shallot and galangal. Add tamarind water and oyster sauce.
2. Blend to a smooth consistency.
3. Season as per your taste with salt. Heat oil in a pan, and fry your paste till fragrant.

Fried Fish
1. Mix flour, cornstarch, salt and pepper. Add water  gradually and beat well to a lump free consistency.
2. Add baking soda and mix well again.
3. Coat your fish with batter and coat again with breadcrumbs. For best results, you might wish to freeze the fish so that the mix sets on top.
4. Deep fry fish in hot oil till it gets crispy and golden brown.

Kangkong Tumis
1. Heat oil in a pan; add garlic and shallots. Fry till fragrant.
2. Add red chilli and water spinach. Cook till spinach reduces.
3. Add oyster sauce and season with salt, if you like.

Final Stages
1. De-mould your rice from a bowl onto your plate.
2. Place your sambal, fish and kangkong in the arrangement of your choice.
3. Serve with cucumbers, orek and kerupuk.

1. Be sure to keep an eye on the rice. Do not cook till too soft.
2. 1 plate is big enough for 2-3 people to share. This recipe is for 4 plates.
3. Shallots refers to the small red onions (same size as garlic), not the big shallots, which I refer to as "red onions"
4. You can Google the brand of 'mock fish' you might prefer to use, because brands differ by locality.

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