A Big Thanks to Sonia - Nasi Lemak Lover

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It has been awhile since we last have our chilies, whether is Assam Fish, Curry Fish, Sambal Chili Prawn, Nyonya Laksa, Mee Goreng, .... Yes, to serve a "yummy" food above, all we need is CHILI PASTE.

To all my friends who always say how lucky I am when I can have fresh blueberry, cranberry, mulbery... but guess what chili is always expensive to have, and I couldn't find fresh pandan leave, nor banana leaves :(

and and shallots are another expensive thingy not forget to mentioned. 

This is why eating outside in Sydney is costly, even we only like having Roti Canai x2, Nasi Lemak x1, Mee Goreng x1, a plate of Ayam goreng ,Tea Tarik or maybe  Ais Limau. You wouldn't be surprise to pay a bill of AUD100 for these food listed above.   How much you pay back home for these food ?

To be a "moneywise"  house CEO, I  have chose homemade . 

Ok, back to my chili paste.Hb longing for "spicy sambal",  but I couldn't find chilies, or it is waysss expensive.

Until he saw it in one of the asian groceries shop, now I have no choice but prepared for him. 

We had our Nyonya Laksa, - Hb claimed that the laksa is too spicy but yummy, 

then hb suggested Curry Fish, my son loves this authentic malaysian food , again too spicy for him.

we then decided to cook Nasi Lemak, guess what it is no doubt spicy but we just couldn't resist to have another plate of nasi with a spoonful of sambal. It is just heavenly good.

I told my hb, I am very full but I feel like eating more n more  C: Greedy

I have to say my big Thanks to Sonia - The Nasi Lemak Lover's  recipe. 

My hb affirmed the sambal as the BEST sambal ever. Phew!!!

Nasi Lemak 
(recipe souce: by Sonia aka Nasi Lemak Lover)

Nasi Lemak (coconut rice)

4cups rice (I mix Jasmine rice and local rice)
150ml coconut milk 
550ml water 
5pcs pandan leaves (screwpine leaves)
1 and 1/2 tsp salt or to taste
3 slices ginger, shredded

Method
1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
2. Pour coconut milk, water, ginger and salt over the rice and leave to soak for 30mins (make it more fluffy).
3. Cook rice. Once “cooking” button auto switched to “keep warm” button. Then fluff the rice with a fork or chopsticks.
4. Leave it warm in the rice cooker before serve.

** you need to adjust water amount according to the type of rice you use.


Sambal Chili 

Blend to chili paste
20g dried chili, cut into two, boiled in hot water for 5mins
1 big onions
3 cloves garlic
1tsp belacan (shrimp paste)
2 slices blue ginger or ginger

1 onion, sliced
30g tamarind paste, add 125ml water, remove seeds, to become tamarind water
30g ikan bilis (anchovies), deep fry and ground to fine powder
200ml water

¾ tsp salt or taste
1 and 1/2tbsp sugar or taste

Method
1. Heat oil in a wok, add in blend chili paste, stir fried over low medium heat till fragrant and oil separated, take about 20mins.
2. Add ikan bilis powder, tamarind water and water, keep stirring.
3. Season with salt and sugar, last add onion slices, cook to mix well for 1-2mins.

See the achovies, they are from Malaysia as well. I couldn't get pandan leaves, not even frozen, I have to add a bit of pandan paste to my rice.  It looks weird.