Sambal (without fish flavor) and Nasi Lemak (rice with coconut)
Sambal! For lovers of spicy, Malaysian side dish. In Malaysia it is made by everyone, and in other countries it is bought as a paste or as a spice. It’s not even similar to a Malaysian homemade recipe! It is usually served with rice cooked with coconut milk (Nasi Lemak) meat and roasted peanuts. There are various variations and usually fried dried small fish (incuni) or shrimp paste (shrimp) are added. This Sambal is fish-free!
Preparation steps
- Soak dry, hot peppers in hot water. Let stand for 5 minutes. Take them out, cut them and take out the seeds so that they are not too hot. Add pepperoni to the processor
- Cut fresh, hot peppers and remove the seeds so that they are not too hot. Add pepperoni to the processor
- Cut half an onion into slices and fry in coconut oil. Keep the oil. Fried slices added to the processor
- Dry, fresh hot peppers, garlic cloves, fried onion slices, a tablespoon of tomato paste, salt, a tablespoon of honey, sunflower seeds and half a fried dried onion added to the processor and grind but not completely.
- Cut the remaining onion into slices and fry in the same coconut oil, add the mixture from the processor and fry with the onion. Add 1 / 2dcl of water and cook until the liquid evaporates and the paste sticks to the bottom (5min). Add coconut milk and cook for another minute. Add the remaining dried and fried onions to the finished sambal.
- NASI LEMAK (coconut shirt) Basmati rice is the best for our lemak. Soak the rice in cold water for 15 min. Rinse the rice well several times and put it in water with a little salt and a glass of coconut milk. For one cup of rice two cups of liquid. Towards the end, remove the shirt from the stove, cover and leave for 30 minutes. Don't open! After half an hour, open the rice and serve.
Serving
Serve with rice and meat, or anything else! Sambal can be kept in the refrigerator for a long time