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Laksa Lemak
Nasi Lemak

Laksa Lemak

For the ikan bilis stock & accompaniments:

50 g ikan bilis & 900 ml water
3 brinjals
650 g shelled prawns
1 lettuce shredded
100 g beans sprout
2 spring onions finely chopped
50 g onions thinly sliced and fried until crispy
2 bean curds fried
650 g clams (optional)

Boil the ikan bilis in water for 30 minutes. Strain and discard the fish.
Add the brinjals to the stock and cook for 5 minutes. Remove the brinjals and cut into 7 cm long pieces. Set aside.
Next add the prawns to the stock. Cook for 4 minutes. Remove the prawns and set aside.
Blanche the bean sprouts in the stock. Remove and set aside.

1 litre coconut milk
100 ml coconut cream
100 g peeled shallots
4 clovers garlic
2 buah keras
6 tablespoons coconut oil
3 stems lemon-grass
1 cm square piece of balacan
25 g mild curry powder
a few curry leaves
salt to taste
600 ml ikan bilis stock

Pound half the shallots with the garlic and buah keras. Bruise the stem of the lemon-grass. Mix the curry powder into a paste with some coconut milk. Slice the remaining shallots and using a pot fry the sliced shallots in the coconut oil until fragrant. Add the pounded mixture and continue frying. Stir well to prevent ingredients from burning. When the pounded mixture is fragrant, add the bruised lemon-grass stems, balacan and the curry powder paste. Continue frying to bring out the full flavour. Stir continuously as you add in half of the coconut cream and the remaining coconut milk. Stirring will prevent the coconut milk from curdling. Add the curry leaves. Simmer for 10 minutes without covering. When the coconut milk is boiling, add salt to taste. Add the ikan bilis stock and stir in the remaining coconut cream as the curry comes to boil. Turn off the heat after about 1 minute.

laksa noodles, mee or beehoon. approx 100 g per person

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Nasi Lemak

For the Rice:

700 g rice
750 ml coconut milk
250 ml water
1 1/2 teaspoon salt
6 pieces pandan leaves tied together

Wash and drain the rice. Place all ingredients in the rice cooker. Stir well when the rice is boiling. Cover and simmer until the rice has absorbed all the liquid and is cooked. Discard the pandan leaves before serving.

1 kg medium size prawns
2 tablespoons cooking oil
2 cloves garlic, chopped
2 shallots, chopped
50 ml coconut milk
6 tablespoons sambal sauce
20 ml Tamarind juice
Salt & Sugar to taste

Heat oil in wok until hot. Add garlic and shallots. Fry until fragrant. Add prawns. Cook for a short time. Add sambal sauce and tamarind juice. Stir constantly until prawns are cooked. Add coconut milk, salt and sugar to taste. N.B. Prawns cooked in their shells produce more flavourful result.

375 g Sea bass fillet, skinned and minced
125 g Shrimp meat, minced
1 piece Turmeric, thumb-sized
2 Red chillies
3 slices Galangal (Lengkuas)
5 Candlenut (Buah keras)
1 stalk Lemon grass (finely sliced) 3 Garlic, peeled
3 Shallots, peeled
1/2 teaspoon Belacan (Prawn paste)
1 Egg
1 Coconut, whole, grated
1 teaspoon Chilli powder
a pinch of Sugar
Salt to taste
a pinch of chopped Lime leaves
a pinch of chopped Tumeric leaves
Banana leaves cut into 18 cm x 16 cm pieces

Wash and scald banana leaves. Squeeze grated coconut to produce a thick coconut milk. Puree turmeric, red chilli, galangal, candlenut, lemon grass, garlic, shallot and belacan in high speed blender with a little water. Mix all ingredients in a bowl to form a thick paste. Check seasoning. Place 1 1/2 to 2 tbsp of mixture in the middle of each banana leaf. Fold and fasten the ends with toothpicks. Grill over low charcoal heat.

2 Eggs
a pinch of Salt and pepper
a pinch of Red chilli, finely sliced

Beat eggs in a bowl. Add seasoning and red chilli. Cook in frying pan. Cut omelette into small pieces.

200 g Carrots cut into sticks
300 g Cucumber cut into sticks
200 g Cauliflower cut into florets
200 g White cabbage, diced
2 Red chillies, sliced
2 tablespoon Cooking oil
10 Shallots, chopped
1 tablespoon Chilli paste
1 piece Tumeric, fresh, thumb-sized, chopped
100 ml White vinegar
100 ml Water
6 tablespoon Sugar
Salt to taste
1 tablespoon White sesame seeds, toasted

Blanching liquid:
2 l Water
1/2 l White vinegar
2 tablespoon Sugar
1 tablespoon Salt

Mix the cucumber and carrot with approximately 1/2 tbsp salt for about 30 minutes. Rinse vegetables in running water and squeeze dry. Blanch the cauliflower and white cabbage separately in the boiling blanching liquid and cool down quickly. Discard blanching liquid. Heat oil and fry shallot, chilli paste and turmeric . Add vinegar, water, sugar and salt. Bring to boil and then let cool completely. Add rest of the ingredients and mix well. Check seasoning and marinate overnight in refrigerator.

30 Dried chillies
10 Red chillies
15 Shallots, chopped
10 Garlic, chopped
1 Onion, chopped
1 tablespoon Belacan (Prawn paste)
Sugar to taste
Salt to taste
5 tablespoon Cooking oil
50 ml Tamarind juice

Toast belacan in oven. Soak dried chillies in warm water for 30 minutes and drain dry. Blend chillies with a little water. Heat oil in wok and fry shallots, garlic and onion until light golden brown. Add blended chilli paste, tamarind juice and belachan. Cook over moderate heat, stirring constantly, otherwise sauce will burn. Add sugar and salt as required.

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