Pandan Nasi Lemak

http://copycakekitchen.blogspot.com/2013/09/pandan-nasi-lemak-with-deep-fried.html

Pandan Nasi Lemak 
(Recipe adapted from Joceline aka Butter. Flour & Me)

Ingredients 
1 1/2 cups Basmati rice
400g water
100g pandan juice 
100g coconut milk
1/2 tsp salt
3 pcs pandan leaf, knotted
1 stalk lemongrass, smashed
3 slices ginger, chopped
2 shallots, chopped

Side dishes :
Deep-fried curried chicken
Deep-fried ikan billls
Sweet sambal tumbis
Boiled eggs
Cucumber, sliced

Method:

1. Wash rice and soak in water for 15mins, drain.
2. Heat up oil, add in shallot, ginger & lemongrass stir fry till fragrant.
3. Mix all the liquid and add in salt, stir well.
4. Pour the liquid and fried shallot, ginger  & lemongrass over the rice, mix well.
5. Cook rice in rice cooker and keep warm before serve.

Deep-Fired Curried Chicken 
(Recipe adapted from Agnes Chang (蓝赛珍)Yum Yum Magazine #84 新新饮食双月刊  page 25)

Ingredients
1 1/2kg chicken, cleaned and cut into pieces

Marinade
1 1/2 tbsp curry powder
1 tbsp garlic juice 
1 tbsp shallot juice
1 tbsp ginger juice
1 1/4tbsp salt 1/2 tbsp sugar
3 tbsp corn flour
5 cups oil for deep-frying

Method:

1. Mix chicken pieces with marinade and marinate for at least 3 hours. (I marinate them overnight)
2. Heat up oil for deep-frying, sprinkle corn flour onto the chicken pieces and mix well, add  chicken pieces into hot oil and deep-frying till cooked and lightly brown. Dish and drain.
3. Reheat the oil till hot again, deep-fry the chicken pieces for second time till golden brown. Dish and drain.
4. Serve hot with rice.

My note : I chopped my garlic and shallot instead of blend them into juice.

Sweet Sambal Tumis

(recipe adapted from Sonia aka Nasi Lemak Lover)
Ingredients
100g dried chilies
100g fresh red chilies
10g bird's eye chilies
250g Rose shallots
1 big onion
10g ginger
15g galangal (blue ginger)
30g garlic
15g belacan (Shrimp paste)

2 cups of cooking oil
40g tamarind pulp (assam jawa), add 1/4 cup water to become assam water, discard the seeds 
50g gula melaka (I added extra 2 tsp brown sugar)
1 tsp salt

Method 

1. Use a scissor to discard dried chili's head and cut into 2-3pcs and boil in hot water for 5 mins. Drain and discard the chili seeds.
2. Toast belacan in a frying pan, chopping and break it up till powdery and aromatic.
3. Bleand dried chili, fresh chili, shallots, big onion, ginger, galangal and toasted belacan with 1/4 cup of water till smooth paste.
4. Pour chili paste into a big wok, stir fry for 5-10mins over medium low heat until slightly dried paste (By not adding oil at this time as to avoid oil spill).
5. Now add in cooking oil, continue stirring (tumis) over low heat for 30-40 mins. The chili paste will turn darker, light and oil separated after long stirring.
6. Add in assam water, salt and sugar, continue stirring (tumis) for 5-10mins.
7. Leave to cool before storing in the fridge or freeze in small containers for later use.