Nasi Lemak ala Spice Ranee
A breakfast staple with a twist! This version of nasi lemak rice is infused with 'bunga kantan' (torch ginger) instead of the usual pandan leaf. 'Gula apong' (palm sugar) is added into the 'sambal' (a type of chili chutney) while terung dayak; a local eggplant, replaces the use of assam jawa. The sambal features belacan from Bintulu, a famous belacan-producing coastal town.
City: Kuching
Category: Lunch
Chef: Chef Jasbir Kaur
Difficulty
4/5
Prep Time
30 minutes
Total Time
1.5 hours
Servings
4
Ingredients
The rice
2 cups jasmine rice
1 stalk bunga kantan (torch ginger)
1/2 teaspoon fenugreek seeds
1/2 teaspoon salt
100ml coconut milk
3 slices of ginger or ginger stalks if you happen to grow them
Enough water to cook the rice with
The sambal
100gms shallots
100gms large bombay onions
1 small terung dayak
30 gms ginger
30 gms garlic
30 gms galangal
2 stalks serai
40gms ikan bills
20 gms belacan
1 tablespoon gula apong
50 gms dried chillies (soaked in hot water)
Salt to taste
1/4 cup cooking oil
The rice:
Wash the rice.
Add rice into the rice cooker inner pot. Add coconut milk, salt, ginger slices, shredded bunga kantan, fenugreek seeds and enough water according to the rice cooker to cook the rice.
Once cooked immediately switch off the rice cooker otherwise the rice will stick to the base.
The belacan:
Prepare all the ingredients (except seasonings) above to be blended into a a fine paste.
Add and heat oil on a wok. Pour in all the blended ingredients and cook till the oil surfaces.
Add the gula apong and salt according to taste.
Serve with the hot coconut rice.
Condiments for the nasi lemak can be roasted peanuts, roasted chicken, cucumber slices, fried ikan bilis and boiled eggs.
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