Nasi lemak, menu kegemaran rakyat Malaysia, dinikmati bersama sambal tumis, telur rebus, kacang tanah goreng, ikan bilis goreng dan timun. Nasi lemak telah dipelbagaikan, dengan lauk yang lebih menarik. Kali ini saya kongsikan cara saya buat nasi lemak dengan sambal kerang. Nasi lemak ini saya gunakan beras biasa jenama Merbok, dimasak dalam periuk nasi dengan menggunakan krim santan KARA. Kali ini isi kerangnya agak kecil, saya beli yang dah siap kupas tu di pasar raya. Kalau dapat isi kerang yang gemuk pasti lebih berjus dan sedap. Walaubagaimanapun, rasa sambal kerang ini cukup sedap, kalau nak buat niaga juga boleh.
Selamat mencuba!
Saiz Hidangan : 7 - 8 orang
NASI LEMAK :
2 cawan beras biasa (cuci bersih)
3/4 cawan krim santan KARA
3 dan 1/8 cawan air (sesuaikan mengikut jenis beras yang digunakan)
2 inci halia (hiris)
1/2 biji bawang besar (didadu)
1/2 sudu teh halba
1 dan 3/4 sudu teh garam pink (kalau garam putih kurangkan sedikit)
2 helai daun pandan (simpul)
**Gunakan cawan penyukat sama untuk menyukat beras, santan dan air.
SAMBAL KERANG :
1 biji bawang besar
3-4 ulas bawang merah
3 ulas bawang putih
1 cm halia
1 cm belacan
Air untuk mengisar
Minyak untuk menumis
1 batang serai (ketuk)
Bahan kisar
2 senduk cili kering kisar
1-2 helai daun pandan (simpul)
2 -3 sudu besar gula pasir (sesuaikan)
1/2 kiub pati ikan bilis
Air asam jawa (1/2 cawan air + 1/2 sudu besar pes asam jawa)
200 - 250 gm isi kerang
1/2 biji bawang besar/ kuning (hiris)
2 sudu besar krim santan
Garam secukupnya
BAHAN SAMPINGAN :
telur rebus
Hirisan timun
Kacang tanah goreng
Ikan bilis goreng
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[ENGLISH]
One of Malaysian favorite breakfast is Coconut rice or nasi lemak. Nasi lemak is usually eaten with spicy sambal, hard-boiled egg, sliced cucumber, fried anchovies and peanuts. Nowadays, nasi lemak is served with a lot of side dishes. This time I will share how I cook nasi lemak with cockles sambal. I used regular Merbok rice with coconut cream. Whereas the cockles, I used store bought cockles meat. Even though the cockles meat are quite small, the sambal is still delicious. But it is best to use cockles with larger meat size. Enjoy freshly cooked nasi lemak with your loved one, or you can use the recipe to get additional income.
Happy cooking!
Serving : 7 - 8 people
COCONUT RICE :
2 cups regular white rice (cleanly washed)
3/4 cup coconut cream (I used KARA)
3 and 1/8 cups water (adjust according to the type of rice used)
1/2 onion (diced)
2 inches ginger (sliced)
1/2 tsp fenugreek seeds
1 and 3/4 tsp pink salt (reduce amount for regular sea salt)
2 pandan leaves (knotted)
COCKLES SAMBAL :
1 onion
3-4 shallots
3 cloves garlic
1 cm ginger
1 cm shrimp paste
Water for blending
Cooking oil as required
1 lemongrass (bruised)
2 ladles of dried chili paste
1 -2 pandan leaves (knotted)
2 - 3 tbsp granulated sugar (as required)
1/2 anchovies stock cube
Tamarind juice (1/2 cup + 1/2 tbsp tamarind paste)
200 - 250 gm cockles meat
1/2 onion (sliced)
2 tbsp coconut cream
Salt to taste
SIDES :
Hard-boiled eggs
Sliced cucumber
Fried anchovies
Fried peanuts
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