05.11.2013 - Batam. Here i have another unique Coconut Milk Rice or famously known the Nasi Lemak to share. You must be wondering why i called this Nasi Lemak Pandan as all the Nasi Lemak contain Pandan Leafs in the rice. But this is not the regular white coconut milk rice, this is green in color coconut rice. :P
I remember having that one particular unique green color Nasi Lemak many years ago in Brunei. It was super delicious and was one of a kind Nasi Lemak. I had fell in love with it. The nasi lemak full of Pandan flavour, rich and delicious and im loving it. I didn't really know how they cooked it but i guess it is the common way of cooking a regular nasi lemak.
So this day i wanna make one for my hubby for his breakfast, i have marinated my chicken for frying a day ahead. You can get my crispy fried recipe here http://amirahwaznahku.blogspot.com/2013/09/crispy-fried-chicken.html. Other condiments are very easy to prepare.
Nasi lemak can be eaten as breakfast, lunch, dinner or even supper! Nasi Lemak used to be a fast, simple, easy and no fancy stuff like meat with it, you can easily get this at the pasar / wet market around RM0.50 cent to RM1.50 or RM2.50. Today, Nasi Lemak has rise the price tag ranging from RM8 and above, especially at those fancy cafes or restaurants and what's more in the Hotel coffee house or room service, it cost slightly more expensive than any other regular restaurant.
As you could see that my Nasi Lemak Pandan definitely is the expensive one! lol... :P Mine with a complete set of Nasi Lemak plus some fresh Petai which we love!! :) is definitely a full meal and keep you full for the whole 8 hours!!
Here is my ultimate Nasi Lemak Pandan recipe for the Pandan Rice and Sambal Anchovies. The rest of the condiments are hard boiled eggs, fried peanuts, slices of fresh cucumbers, fresh petai and crispy fried chicken. You can create your own condiments variety is really up to your desire. If you wish to have some fried anchovies with peanuts, chicken rendang or beef rendang you can add that to it. You could also refer my Nasi Lemak Recipe here http://amirahwaznahku.blogspot.com/2013/10/nasi-lemak.html.
PREPARE GREEN COCONUT RICE
2 1/2 cups Fragrance Rice ( washed and drained )
1pkt ( 50g )Coconut powder, added water to 375ml ( use the fresh coconut milk is better )
5-6 Pandan Leaves, blend with 60ml water for Pandan extract
1 drop of Pandan Paste, optional
Salt 1tsp
* Clean rice, Wash and drain water.
* with a hand blender, put in pandan leaf ( cut into smaller pcs ) and add 60ml water blend until fine and squeeze out pandan juice in to 60 ml ( add water if is less than 60ml )
* 1 pkt of coconut powder Combine with 375ml water and pandan juice to a total of 435ml to add in to the rice. ( please note that all rice are different, so to know how much your rice need to add the amout of water is essential ). Dash salt and cook with electric rice cooker till cooked.
PREPARE ANCHOVIES SAMBAL
1/2 cup Tamarind Juice
1 cup fried anchovies
4 shallots
2 clove garlic
1 big onion
Handful chili keriting
Assam Java /Tamarind, add 1/2 cup of water squeeze out the juice and discard the seeds
salt, peper & sugar, chicken granules to taste
* Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
* Blend shallots & garlic put and continue blend another batch of fresh chili, put all aside. Slice big onion set aside.
*Heat wok, cook down big onion and add in blended shallot and garlic cook down a little and add in blended chili. mixed well and cook down for 5 minutes add in seasoning and tamarind juice. simmer on low heat until the gravy thickens and add in fried anchovies stir and mixed well and dish up.
I remember having that one particular unique green color Nasi Lemak many years ago in Brunei. It was super delicious and was one of a kind Nasi Lemak. I had fell in love with it. The nasi lemak full of Pandan flavour, rich and delicious and im loving it. I didn't really know how they cooked it but i guess it is the common way of cooking a regular nasi lemak.
So this day i wanna make one for my hubby for his breakfast, i have marinated my chicken for frying a day ahead. You can get my crispy fried recipe here http://amirahwaznahku.blogspot.com/2013/09/crispy-fried-chicken.html. Other condiments are very easy to prepare.
Look at my Super Size and a complete set of Nasi Lemak Pandan
Nasi lemak can be eaten as breakfast, lunch, dinner or even supper! Nasi Lemak used to be a fast, simple, easy and no fancy stuff like meat with it, you can easily get this at the pasar / wet market around RM0.50 cent to RM1.50 or RM2.50. Today, Nasi Lemak has rise the price tag ranging from RM8 and above, especially at those fancy cafes or restaurants and what's more in the Hotel coffee house or room service, it cost slightly more expensive than any other regular restaurant.
As you could see that my Nasi Lemak Pandan definitely is the expensive one! lol... :P Mine with a complete set of Nasi Lemak plus some fresh Petai which we love!! :) is definitely a full meal and keep you full for the whole 8 hours!!
Here is my ultimate Nasi Lemak Pandan recipe for the Pandan Rice and Sambal Anchovies. The rest of the condiments are hard boiled eggs, fried peanuts, slices of fresh cucumbers, fresh petai and crispy fried chicken. You can create your own condiments variety is really up to your desire. If you wish to have some fried anchovies with peanuts, chicken rendang or beef rendang you can add that to it. You could also refer my Nasi Lemak Recipe here http://amirahwaznahku.blogspot.com/2013/10/nasi-lemak.html.
PREPARE GREEN COCONUT RICE
2 1/2 cups Fragrance Rice ( washed and drained )
1pkt ( 50g )Coconut powder, added water to 375ml ( use the fresh coconut milk is better )
5-6 Pandan Leaves, blend with 60ml water for Pandan extract
1 drop of Pandan Paste, optional
Salt 1tsp
* Clean rice, Wash and drain water.
* with a hand blender, put in pandan leaf ( cut into smaller pcs ) and add 60ml water blend until fine and squeeze out pandan juice in to 60 ml ( add water if is less than 60ml )
* 1 pkt of coconut powder Combine with 375ml water and pandan juice to a total of 435ml to add in to the rice. ( please note that all rice are different, so to know how much your rice need to add the amout of water is essential ). Dash salt and cook with electric rice cooker till cooked.
PREPARE ANCHOVIES SAMBAL
1/2 cup Tamarind Juice
1 cup fried anchovies
4 shallots
2 clove garlic
1 big onion
Handful chili keriting
Assam Java /Tamarind, add 1/2 cup of water squeeze out the juice and discard the seeds
salt, peper & sugar, chicken granules to taste
* Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
* Blend shallots & garlic put and continue blend another batch of fresh chili, put all aside. Slice big onion set aside.
*Heat wok, cook down big onion and add in blended shallot and garlic cook down a little and add in blended chili. mixed well and cook down for 5 minutes add in seasoning and tamarind juice. simmer on low heat until the gravy thickens and add in fried anchovies stir and mixed well and dish up.
Prepare all the condiments for Nasi Lemak
My mouth watering Nasi Lemak is ready!
2 comments:
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Pandan pancakes are made of pandan leaves. They are filled with a cream flavored with the same leaf and served with roasted peanuts. It has a coconut-like, vanilla taste so it's used mainly as flavoring in sweets and desserts and gives everything this unusual bright green color. It is also known as pandan chiffon. My mother makes apple pancake for me every weekend. This weekend I will ask her to make this one with a unique style and flavour.
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