Recipe Description
This recipe is courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Nasi Lemak:
- 320g Jasmine Rice
- 300g Water
- 2g Turmeric Powder (1tsp)
- 220g Anchor Extra Yield Cooking Cream
- 3g Salt (to taste)
- 50g Cooking Oil
- 30g Pounded Lemon Grass (1stalk)
- 15g Pandan Leaves (3slices)
- 30g Ginger, thick slice
- 50g Sliced Shallot
- 2g Star Anise (1pcs)
- 10g Cinnamon Stick (1nos)
- Sambal Nasi Lemak:
- 200g Red Onion (roughly cut)
- 100g Shallot (roughly cut)
- 80g Garlic (roughly cut)
- 30g Ginger (2 inch)
- 80g Dried Anchovies
- 500g Water
- 120g Cooking Oil
- 80g Red Onion (sliced)
- 15g Pandan Leaves (3slices)
- 120g Blended Chilli Paste
- 80g Water
- 20g Oyster Sauce
- 20g Shrimp Paste (Fried & Pounded)
- 10g Seedless Tamarind Paste
- 80g Gula Melaka (as needed)
- 100g Sliced Holland Onion
- 120g Pre-Fried Fired Anchovies
- 10g Salt (to taste)
- Other Ingredients:
- 80g Pre-Fried Fired Peanuts
- 100g Pre-Fried Anchovies
- 80g Sliced Japanese Cucumber
- 150g Pre-Boiled Quail Eggs (11-12nos)
- 50g *Bamboo Strings (1bundle)
- 10g *Toothpicks (15pieces)
Instructions
- Wash jasmine rice thoroughly then rinse, set aside.
- Mix water, turmeric powder, Anchor Extra Yield Cooking Cream & salt, stir well, set aside.
- In a pot/rice cooker, heat cooking oil & the fry lemon grass, pandan leaves, ginger, shallots, star anise & cinnamon sticks, ones you can smell the fragrance lower down the heat.
- Place in the pre-washed jasmine rice & pre-mix water, turmeric powder & cooking cream, stir and combine.
- Cover with lid & then cook rice as normal.
- In a blender, add in onion, shallot, garlic, ginger, anchovies & water. Blend all until fine & smooth, set aside.
- In frying pan, heat oil & then add in onion, pandan leaves, chilli paste, fry until the oil breaks on the surface.
- Add water, oyster sauce, shrimp paste, tamarind paste, gula melaka and cook until the "sambal" thickens, just before turning the heat add slices of onion and fried anchovies.
- Stir & season well with salt, set aside.
- Line the whole inner part of 7" cake pan with cling wrap, this will be useful to pull & remove the rice later.
- Fill in 3/4 full of the prepared rice, press down firmly so that it will be slightly compact.
- Pull the cling wrap up slowly, remove the cling wrap and place carefully on a cake 8" cake board/plate.
- Place slices of cucumber around the cake, stick with toothpick so it will not move.
- Next place the bamboo string around the & in the middle of sliced cucumber, then remove the previous toothpick on cucumber
- Then arrange the peeled quail eggs on top of the rice, u will need toothpick so that it will not move.
- Arrange the fried anchovies next to quail eggs.
- Add few spoonful of prepared sambal on the top and middle part of rice.
- Cut as normal cake, serve!
Nasi Lemak:
Sambal Nasi Lemak:
To Assemble:
