QUOTE(budakdegilz @ Feb 14 2012, 04:16 PM)
i do believe that adding margerin or any oil base ingredient will make the rice less sticky..
why not you search for your best personal taste of nasi lemak...
and ask politely the cook how did they cook it??
I already found!!why not you search for your best personal taste of nasi lemak...
and ask politely the cook how did they cook it??
Thats the one that make me really 1 to cook myself. The texture good and have rich nasi lemak taste. The ikan bilis also very crunchy and very nice to eat. Unfortunately i ask about the ikan bilis before and the shop person dont wanna teach. Nasi lemak sure lagi dun teach
Added on February 14, 2012, 4:52 pm
QUOTE(DarkNite @ Feb 14 2012, 03:34 PM)
I tried many method before not just one. Basically got 2 style i try la:First type with 50% santan:
Wash rice in cold water and drain. Soak in coconut milk (1 half cup) for 10 minutes.
Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
Now add water (1 half cup).
Add sliced ginger and red onions. Then add pandan leaf and lemongrass.
Cook rice in rice cooker until soft for about 30 minutes.
Second type with alot santan:
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
Both method also taste the same lol
This post has been edited by WintersuN: Feb 14 2012, 04:52 PM