2 bowls cooked rice(overnight rice kept in fridge better still)
1 cup prawns and squids
½ lemon grass(cut diagonally)
2 calamansi leaves
Pepper and salt to taste
3 green chillies (deseed)
3 birds eye chillies/cili padi
1 large shallot
½ in galangal
1 in shrimp paste or 1 tsp fish sauce
1 wild ginger flower /bunga kantan (use the top part only)
Add oil, saute pounded ingredients until aromatic.The ingredients are pounded so that there is less water/fluid in the spices.Add in prawns ,squids and lemon grass and sauté further. Once cooked, add cooked rice and mix until well incorporated. Do not add water.Stir fry the rice with all the ingredients until aromatic.Add in salt and pepper .Before dishing out add in calamansi leaves. Serve hot.
Am submitting Tom Yum Seafood Fried Rice, Spicy Prawn Canapes and Curried Fried Rice to 'My Monthly Mingle’ event started from Meeta’s MM and now hosted by Cookingandme with the theme of Ravishing Rice.
I got an invitation from Sri Lekha from ME AND MY KITCHEN to join in her Event For The Month (EFM). The June theme being "BREAKFAST RECIPES" and "VARIETY RICE RECIPES".
The first thing that came to my mind is being a Malaysian, its wrong if I did not submit Nasi Lemak. Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day. If you are a citizen of Malaysia, you'll eat Nasi Lemak at breakfast, lunch, dinner...... Any time of the day!
Therefore for the purpose of sending an entry to her am re posting the recipe again.You can check the original recipe here
Nasi Lemak:Boiled egg, a simple cucumber and pineapple salad, fried anchovies, fried peanuts/groundnuts , and chicken rendang.This would be the standard nasi lemak that will be served in Cafe and Hotels.There would also be a Water Convolvulus stir fry to go with this dish.(This time I didnt prepare it so not in the image!!)At some hotels they do serve prawn sambal too.
500 gm long grain rice (wash and soak in water for 15 minutes then drain it)
700 ml Coconut Milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)
Combine the rice grain, coconut milk, ginger, salt and screwpine leaves in a rice cooker.
Add 1/2 tsp of oil to prevent the rice from sticking.
Once the rice is cooked stir it with a fork.You can use basmati rice also to prepare Nasi Lemak.
You can serve this rice with :
Side dish recipes: Chicken Rendang , Anchovies Sambal Or Prawn Sambal
Am submitting both Spicy Tom Yum Seafood Fried Rice and Nasi Lemak to "EFM- BREAKFAST RECIPES" and "VARIETY RICE RECIPES".