If you can’t get your hands on Nasi Lemak, here’s how you can make it in the comforts of your home with this recipe from Relish Restaurant at Fraser Residence Kuala Lumpur.
Ingredients (serves 2):
1 cup fragrant rice
2 cups water
100ml santan (thick coconut milk)
½ tsp sugar
½ tsp salt
3 pandan leaves (screwpine leaves), knotted and slightly bruised
2 sticks lemongrass, crushed
1 ginger, crushed
Rinse rice and drain. Place drained rice in the rice cooker.
Measure 40ml of santan, add some water, salt and sugar, and stir well.
Pour mixture into the rice cooker. Add remaining water, making sure diluted santan mixture is at the same level as rice.
Add pandan leaves, lemongrass and ginger, and switch on the rice cooker.
When the rice has cooked for about 10 minutes, pour in remaining santan and mix well with rice. Close the lid and let rice be cooked.
Fluff up the rice and serve hot with your choice of toppings such as fried ikan bilis with peanuts, cucumber slices and sambal, fried chicken wing, chicken rendang, or simply a sunny-side-up egg.
Pancakes with lingonberry (Sweden)
This simple dish is a staple of most homes in the Scandinavian country. Thicker than French crepes yet flatter than its fluffy American counterparts, it is also made with little to no sugar and has a starchy consistency in each bite.
The batter is simple: milk, flour, eggs, butter and a pinch of salt is all you need. The pancakes are typically served with lingonberry preserve, making for a sweet start to the day. If you’re having them on a Thursday, don’t be surprised to find them served together with pea soup—a tradition dating back to as early as the 15th century!
This combination, though unusual, is relatively affordable and can be found across the city very easily. Check out Under Kastanjen in the old town of Gamla Stan, a homely space offering the classic Thursday pancake and soup for just 115 SEK (US$12).
Adapted from Fraser Cachet Issue #33 © Frasers Hospitality and SPH Magazines