I had been having cravings for nasi lemak. Homemade nasi lemak. Maybe the normal S$1-2 packet of nasi lemak sold everywhere is not satisfying enough for me. I just want more! In situations like this, I would have to make it myself!
The challenge of creating this is, however, the normal nasi lemak comes with sambal (chilli paste) that is cooked together with belacan (dried fish & prawn paste). In this case, Soenke is totally 100% adverse to seafood. So, sambal must be without seafood. Here goes:
Nasi lemak with roasted peanuts, sliced cucumber, vegetarian sambal & curried fried chicken
Making the sambal was a challenge. I couldn't find a small packet of chilli paste so I blended my own with fresh red chillies. Frying onions and garlic together, I mixed chilli paste and tomato puree in (tomato in sambal was Dani's idea) and poured some ground chilli powder to add some ooomph. It tasted strange without the belacan, just a lot of chillies. Shook in some sugar and refried it, and wow, it was nearer to the real deal.
The curried chicken required oyster sauce as part of the marinate. Not possible. I used curry powder, a bit of vinaigrette and a splash of soya sauce with chopped garlic. It smelt really good already. Yummy. Deep fried in hot oil and it was just so aromatic!
I have never roasted peanuts before. I realised the reason why they had to be roasted now. They are soft and non-crunchy but after roasting it long enough, it gets crunchy! Wowee! Tick besides successful nasi lemak. Cheers!
alternatively you can fry the peanuts on a pan, add in some sugar and salt yummy yummy! my mum always do that. btw your nasi lemak makes me drooool~~~
ReplyDeleteOOoh Yea yea I remember that too. Fry as in no oil frying, rite?
ReplyDelete