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 How to cook nice nasi lemak?

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SUSWintersuN
post Feb 14 2012, 04:47 PM

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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!!

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)
show me ur recipe and step by step method, then only I can know what went wrong?
*
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
7chai
post Feb 14 2012, 07:31 PM

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1st, u need to select the best rice for making nasi

recommend : Jasmine Super 5
SUSashcrimson
post Feb 14 2012, 08:04 PM

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QUOTE(WintersuN @ Feb 14 2012, 04:02 PM)
will it diferent alot?
*
i'm not too sure. bt what i notice is b4 that sometimes my rice will be too dry like it didnt get much water
SUSbudakdegilz
post Feb 14 2012, 09:02 PM

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QUOTE(WintersuN @ Feb 14 2012, 04:47 PM)
I already found!!

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

*
hahaha...that's why you need a good PR
eat every single day there lar.... tongue.gif

wahh...your second method really haa??you sprinkle a santan after the rice already done cooking....
never heard of this method hmm.gif
but seems interesting...
and by the way...
for me...
a good nasi lemak is combonation of good taste of the rice+ikan bilis+sambal

or you can try my basic method..
1. wash n clean the rice
2. put it on the rice cooker
3. pour all santan inside the rice cooker (it depend on you..either you can use 50/50 with water or 100% santan)
4. put in all the ingredient (like ginger,salt,pandan leaf etc)
5. stir all the ingredient so they can be distribute evenly
6. cook it first for around 5 minute WITHOUT the rice cooker lid
7. again stir it
8. close it with the lid and wait it to cook

good luck bro thumbup.gif


SUSWintersuN
post Feb 15 2012, 08:21 AM

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QUOTE(7chai @ Feb 14 2012, 07:31 PM)
1st, u need to select the best rice for making nasi

recommend : Jasmine Super 5
*
Ya budakdegilz also sugested this. Although a bit doubt the rice can make difference but i will try buy small packet of Jasmine super 5.


QUOTE(ashcrimson @ Feb 14 2012, 08:04 PM)
i'm not too sure. bt what i notice is b4 that sometimes my rice will be too dry like it didnt get much water
*
You mean after add margerin then your rice become dry? Is it good sign if rice is dry?

QUOTE(budakdegilz @ Feb 14 2012, 09:02 PM)
hahaha...that's why you need a good PR
eat every single day there lar.... tongue.gif

wahh...your second method really haa??you sprinkle a santan after the rice already done cooking....
never heard of this method hmm.gif
but seems interesting...
and by the way...
for me...
a good nasi lemak is combonation of good taste of the rice+ikan bilis+sambal 

or you can try my basic method..
1. wash n clean the rice
2. put it on the rice cooker
3. pour all santan inside the rice cooker (it depend on you..either you can use 50/50 with water or 100% santan)
4. put in all the ingredient (like ginger,salt,pandan leaf etc)
5. stir all the ingredient so they can be distribute evenly
6. cook it first for around 5 minute WITHOUT the rice cooker lid
7. again stir it
8. close it with the lid and wait it to cook

good luck bro  thumbup.gif
*
Something new.. Wat the reason for cook without lid?
rickrick
post Feb 15 2012, 08:45 AM

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jasmine rice make a big difference ! the fragrance from it is different from normal rice.
not sure about nasi lemak, but when i cook normal rice I unplug the cord and leave for 10 min
after that stir the rice ( rice at the bottom wont stick to pot ! )
SUSbudakdegilz
post Feb 15 2012, 06:51 PM

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QUOTE(WintersuN @ Feb 15 2012, 08:21 AM)
Something new.. Wat the reason for cook without lid?
*
the reason my "sifu" told me are...
actually the 2nd stir(step 7) is the important ones...to mix up all the ingredient while they are hot
but sometimes we forget maa...so that's why my "sifu" said don't close it
just as reminder that the rice still need another stir and we still not done cooking laugh.gif


SUSthis.ia.a.ball
post Feb 15 2012, 09:26 PM

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QUOTE(budakdegilz @ Feb 15 2012, 06:51 PM)
the reason my "sifu" told me are...
actually the 2nd stir(step 7) is the important ones...to mix up all the ingredient while they are hot
but sometimes we forget maa...so that's why my "sifu" said don't close it
just as reminder that the rice still need another stir and we still not done cooking  laugh.gif
*
cool tips

This post has been edited by this.ia.a.ball: Feb 15 2012, 09:38 PM
oneeleven
post Feb 16 2012, 07:05 PM

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I like it with one cardamom added to the pot.

111
SUSWintersuN
post Feb 18 2012, 11:47 PM

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imma try with expensive fragrant rice soon smile.gif
hanissyazwan
post Feb 18 2012, 11:53 PM

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QUOTE(WintersuN @ Feb 14 2012, 04:47 PM)
I already found!!

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

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
*
It is fun to add a secret flavor so that no one knows. But... it's more fun to find it.
SUSWintersuN
post Feb 21 2012, 09:27 AM

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Tried yesterday with fragrant rice still canot work.

Maybe rice cannot absorb santan taste before cook then need cook rice before add santan?
DarkNite
post Feb 22 2012, 04:11 PM

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ello, which hawker or mak cik stall uses fragrant rice if selling the nasi for RM1.50!
If fragrant rice is fake - ie season by pandan.
7chai
post Feb 22 2012, 07:58 PM

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QUOTE(WintersuN @ Feb 21 2012, 09:27 AM)
Tried yesterday with fragrant rice still canot work.

Maybe rice cannot absorb santan taste before cook then need cook rice before add santan?
*
i dun think fragrant rice are good for making nasi lemak, last time i use to have a client using fragrant rice as well and the cost is really high.

but if u seriously want to try, then u shud use Moly fragrant rice
QUOTE(DarkNite @ Feb 22 2012, 04:11 PM)
ello, which hawker or mak cik stall uses fragrant rice if selling the nasi for RM1.50!
If fragrant rice is fake - ie season by pandan.
*
dun und unsure.gif
rosamundwo
post Feb 24 2012, 01:05 PM

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user posted image

http://rosamundwo.com/recipes/2011/nasi-lemak-recipe/

For this recipe, you will need to buy 2 grated coconut, each coconut you will get 250 ml of coconut milk hand squeezed using a muslin cheese cloth.

Ingredients

Coconut Rice Recipe (Nasi Lemak)

1.5 cup of briyani rice / basmathi rice (soak for 2 hours)
1 coconut milk (300 ml)
1/2 tsp of salt
4 pandan leaves (tear middle and knotted)
2 serai (take the bottom layer, smashed with big knife)
3 slice of ginger
A little bit of water just covering the rice

Method
Add all ingredients and steam for 30 minutes
** Add little bit of water if rice not fully cooked

Tips:
Choose basmathi rice
squeeze out coconut milk not the ones ready made in box
pandan leaves must tear middle part then tied knot
serai must be pounded
ginger also must be slightly pound to release the gingery taste
No need add oil / marjerin, coz ur not cooking chicken rice, coconut milk has natural oiluser posted image

This post has been edited by rosamundwo: Feb 24 2012, 01:10 PM
SUSWintersuN
post Feb 24 2012, 03:49 PM

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QUOTE(rosamundwo @ Feb 24 2012, 01:05 PM)
For this recipe, you will need to buy 2 grated coconut, each coconut you will get 250 ml of coconut milk hand squeezed using a muslin cheese cloth.

Ingredients

Coconut Rice Recipe (Nasi Lemak)

1.5 cup of briyani rice / basmathi rice (soak for 2 hours)
1 coconut milk (300 ml)
1/2 tsp of salt
4 pandan leaves (tear middle and knotted)
2 serai (take the bottom layer, smashed with big knife)
3 slice of ginger
A little bit of water just covering the rice

Method
Add all ingredients and steam for 30 minutes
** Add little bit of water if rice not fully cooked

Tips:
Choose basmathi rice
squeeze out coconut milk not the ones ready made in box
pandan leaves must tear middle part then tied knot
serai must be pounded
ginger also must be slightly pound to release the gingery taste
No need add oil / marjerin, coz ur not cooking chicken rice, coconut milk has natural oiluser posted image
*
Picture looks nice. Recipe seem like those i tried except u use briyani rice. Is expensive will actually increase the taste?

Also about squeeze santan, i can just buy from market right? Is very dificult to squeeze self.

You use 90% santan and only little water to cook?


Added on February 24, 2012, 3:54 pmSteam u mean not use rice cooker or pot but put water under and boil the water? Like dat need wait few hrs only can finish cook rice wor..

Your method seems special if really like dat...

This post has been edited by WintersuN: Feb 24 2012, 03:54 PM
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