How to Cook Nasi Lemak with Assam Prawns

(Last Updated On: May 23, 2017)

I’d promoted this broadcast earlier in the day as one where I wouldn’t be speaking because I’d lost my voice, yet as soon as the “Live” signal came on started babbling like I always do. It seemed aside from a couple of coughing fits, that I’d managed to pull it off. Then I woke up the next day and realised what WebMD (where I get all my medical advice) said about resting your voice was in fact what I should have done. I’ve barely managed to raise my voice beyond a whisper since.

Coconut Rice

INGREDIENTS:

  • 3 cups jasmine rice, rinsed and strained
  • 2 pandan leaves, tied in a knot (optional)
  • 1 cup water
  • 1 cup coconut cream
  • ½ tsp salt

METHOD:

  1. In a steaming tray, combine all ingredients except coconut cream. (In my broadcast I used a round tray with a mesh bottom but the mesh isn’t that critical – I used to steam my rice in regular trays at my restaurant.)
  2. Steam on high heat for 20 minutes. Stir in coconut cream and steam a further 20 minutes.
  3. Check if done and sprinkle more water and cook further if required, until rice is fluffy.
  4. Serve with Dried Anchovy Sambal, fried peanuts (with skin on), boiled egg and cucumber slices.

Sambal Ikan Bilis Bersantan (Dried Anchovy Sambal with Coconut Milk)

INGREDIENTS:

  • 1 cup dried anchovies, rinsed and strained
  • 2 cups oil
  • 2 Tbsps minced garlic
  • 1 brown onion, minced
  • 1 lemongrass, bruised and tied in knot
  • ¼ cup chilli paste (from dried or fresh chillies)
  • 3-4 Tbsps tamarind concentrate
  • 2 tsps belacan (shrimp paste)
  • 1 cup coconut cream
  • ¼ cup sugar
  • 1 chicken powder
  • Dash of soya sauce (optional)

METHOD:

  1. Heat oil and fry anchovies until crispy. Remove and strain.
  2. Heat 4 Tbsps oil and brown garlic, then add onion and fry until a light brown colour.
  3. Add all other ingredients and simmer for 10 minutes.
  4. Adjust seasoning as desired.
  5. Add anchovies and mix well. Remove from heat and serve.

Assam Prawns

INGREDIENTS:

  • 10 banana prawns
  • 4 Tbsp tamarind concentrate
  • 1 tsp thick soya sauce aka cooking caramel
  • 1 Tbsp sugar
  • ½ tsp chicken powder
  • Dash of soya sauce
  • Oil for pan-frying

METHOD:

  1. Marinate prawns with all other ingredients for about 20 minutes
  2. Heat about 2 Tbsps oil in non-stick pan, then add prawns (without sauce from marinade) and fry for about 2 minutes.
  3. Add 2 Tbsps sauce from the marinade and simmer on low heat until prawns are caramelised and cooked through.
  4. Serve with coconut rice or plain boiled rice.

Jackie-M-Live-Asian-Kitchen

Nasi Lemak with Assam Prawns

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