Take a shortcut for your next Summer Party appetizer use bakery brought toast or Rusk! A simple and colourful snack that easy for kids to put together.
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For laying my Buffet on Table today I turn once again to Malaysia and Wikipedia for information.
Let feast on #Nasi Lemak today…
#Nasi Lemak in Malay culture and Malay cuisine, its name in Malay literally means “oily or fatty rice”, but is taken in this context to mean “rich” or “creamy”. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. The rice is normally cooked with pandan leaves that give it a distinctive flavour.
Traditionally, #Nasi Lemak is served with a hot spicy sauce (sambal), and usually includes various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. As a more substantial meal, Nasi Lemak may also be served as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili), small fried fish, cockles, and on special occasions rendang daging (beef) stewed in coconut milk and spices). Other accompaniments include stir fried water convolvulus (kangkong), and spicy pickled vegetables salad acar. Traditionally most of these accompaniments are spicy in nature.
#Nasi Lemak is widely eaten in Malaysia and Singapore. More commonly consumed as breakfast in both countries, it is commonly sold at hawker food centres and roadside stalls in Malaysia and Singapore. This unique dish often comes wrapped in banana leaves, newspaper or brown paper, or it in some shops served on a plate. However, owing to its popularity there are restaurants which serve it as a noon or evening meal, making it possible for the dish to be eaten all day. #Nasi Lemak kukus which means “steamed #Nasi Lemak” is another name given to #Nasi Lemak served with steamed rice. In Malaysia,#Nasi Lemak also can be found in a pasar malam (night market) with a variety of dishes.
Nasi Lemak is widely eaten in Malaysia and Singapore as a breakfast dish.
For the rice:
- 2 Cups Coconut milk
- 2 Cups Water
- 1 Stalk Lemongrass, crushed
- Salt to taste
- 2 Cups Long grain rice, rinsed and drained
For the garnish:
- 4Eggs, boiled, cut into 2 pieces
- 1Cucumber, sliced
- 1 Cup Groundnuts, raw
For the sauce:
- 1 Tablespoon Oil
- 1 Medium Onion, sliced
- 500 Grams Button mushroom, slit
- 1 Cup Sambal paste
- In a medium saucepan over medium heat, stir together coconut milk, water, salt, and rice.
- Bring to a boil. Reduce heat, and simmer until done.
- Meanwhile, in thick kadhai/wok heat oil over medium-high heat.
- Remove peanuts with a slotted spoon and place on paper towels to soak up excess oil.
- In the balance oil add the onion, cook until fragrant, about 1 or 2 minutes.
- Add the mushrooms and cook till slightly wilted.
- Mix in the Sambal.
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