MALAYSIAN NASI LEMAK

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.[ The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 2 lemongrass stalks (white part only), chopped
• 1.5cm piece fresh ginger, peeled, roughly chopped
• 1.5cm piece galangal, peeled, roughly chopped
• 2 garlic cloves, chopped
• 2 eschalots, peeled, roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 1/2 tablespoons palm sugar
• 1 1/4 teaspoons salt
• 500g beef rump steak, trimmed, thinly sliced
• 3/4 cup unsalted roasted peanuts, plus extra chopped peanuts to serve
• 2 tablespoons peanut oil
• 2 teaspoons sambal belacan (See notes)
• 2 teaspoons tamarind paste
• 2 teaspoons lime juice
• 3 cups steamed jasmine rice
• 2 Lebanese cucumbers, chopped
• 1 red onion, cut into wedges
• Lime wedges, to serve

 

METHOD

• Process lemongrass, ginger, galangal, garlic and eschalot in a small food processor until smooth. Transfer 1/2 the mixture to a large glass or ceramic bowl. Add turmeric, cumin, coriander, 1 tablespoon sugar and 1/4 teaspoon salt. Stir to combine. Add beef. Stir to coat. Cover. Transfer remaining lemongrass mixture to a small bowl. Cover. Refrigerate beef mixture and lemongrass mixture for 2 hours.
• Place peanuts in a small food processor. Process until finely chopped.
• Heat oil in a saucepan over medium heat. Add remaining lemongrass mixture. Cook for 2 minutes or until fragrant. Add sambal belacan. Cook for 1 minute. Add chopped peanuts, 3/4 cup water, tamarind, lime juice, and remaining sugar and salt. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until slightly thickened, adding extra water if satay sauce becomes too thick.
• Thread beef onto 12 skewers. Heat a non-stick frying pan over medium-high heat. Cook skewers, in batches, for 1 minute each side or until just cooked through. Sprinkle with extra peanuts. Serve with satay sauce, rice, cucumber, onion and lime wedges.

SAMBAL BELACAN

• 2 teaspoons shrimp paste>/br> 4 long red chillies
• 2 teaspoons caster sugar
• 2 teaspoons lime juice
• Heat a wok over medium heat. Add shrimp paste. Cook, stirring, for 4 to 5 minutes or until flaky. Cool for 15 minutes.
• Discard seeds from 2 chillies. Roughly chop all chillies. Process paste and chillies in a food processor until a fine paste forms.
• Heat oil in wok over medium heat. Add paste. Cook for 2 to 3 minutes or until moisture evaporates. Transfer to a bowl. Stir in caster sugar and juice.