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Got the late January blues? In my opinion, nothing chases away the shadows like a big, hot, tropical-flavored meal. That's why I'm making nasi lemak this Saturday night, as part of a Malaysian-themed dinner party (pineapple tarts will also be on the menu).
One of the staple dishes of Malaysian cuisine, nasi lemak is rice steamed with coconut milk and served (usually) with hard-boiled eggs, tiny anchovies, sambal (chili paste), sliced cucumbers and (occasionally) fried chicken. It's often served for breakfast at Malaysian street stalls, or sold cold and wrapped up in banana leaves as a quick on-the-go lunch. Nasi lemak is eaten with your fingers, as is traditional in Malaysia - most restaurants have a tea pot full of cold water and a bucket for pre- and post-meal washing.
The rice is soft and moist and rich with coconut milk, the sambal pungeant with chili and prawn paste. Cucumbers add coolness, peanuts and tiny anchovies (called ikan bilis) add crunch. Check out this recipe, at Rasa Malaysia.
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1-30-2009 @3:32PM verdegrrl said... One of my favourite Malaysian dishes! Often served for breakfast or lunch. The perfect sambal doesn't wack you over the head with spicy heat, but rather lets it sneak up after 5 or 6 bites, to a pleasant fire that lingers long after the meal is over.
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