The swing of moods is a tricky thing. Sometimes you’re up, sometimes you’re down with no apparent reason…
In such a downwards movement of the swing, I picked up a fond memory from my travel-pantry, Nasi lemak, the creamy coconut-rice late breakfast treat we queed for on several occasions when I was visiting Malaysia.
I looked for a recipe online and tried to reconstruct the taste according to what I had at home.
The result was so much appreciated, that I am sharing it with you.
This recipe serves two…
Put two eggs in a pot with water, bring to boil, put on the lid, turn off the heat and leave the eggs on the stove for around 10 min. Withdraw.
Cut some cucumber in wedges. You can also add some lettuce leafs.
Get on to the rice.
You will need: 1 dl of washed basmati rice, a thin piece of fresh ginger finely chopped, less than 1/4 tsp ground ginger, a pinch of salt, a bay leaf, or some grated lime (or lemon) zest, which is what I used.
Bring everything to boil, lower the heat and let the mixture simmer for a couple of minutes, then turn off the heat and put a kitchen towel between the pot and the lid. Let it stay on the stove while you are preparing the rest.
Sauce: you will need a big onion, 1-2 cloves of garlic, chopped. Two-three tablespoons of crushed tomatoes, one tsp of red chili paste – example nam ya thai curry – dilluted in a bit of water, 150 gr of shrimps or one package of white, washed anshovies. I used eco-labelled shrimps from the North Sea.
Mix the juice of half a lime or lemon together with one tbsp of tamari sauce – i.e. organic glutenfree tamari sauce, Clearspring – and set aside. NB: the tamari sauce was my way of substituting the sugar included in the original recipe. Successful!
Soften the onion and the garlic in a pan in 2 tbsp of oil. Add the chili paste and stir well – proceed with the shrimps or anchovies and finally the tomato sauce. Let the sauce cook for a couple of minutes and turn off the heat before you add the lime and tamari sauce. Cover with a lid and let it rest.
Now it is time for the final touch…
Heat up 2 tablespoons of oil on medium fire in a small frying pan and fry a fistful of raw peanuts, or cashews until golden brown.Transfer on to some kitchen towel to eliminate excess oil.
Scoop the rice on a plate, add the sauce and the nuts on the side and garnish with the eggs and the cucumber. I put some parchment paper on the plates to evoke take-away. You can check the original look here.
It was a most enjoyable dinner. Soothing for the taste buds, but also for my brain cells that were jumping for joy with the recollection of tropical heat and new discoveries.
We rounded up with gratinated apples picked directly from the lawn of the condominium. Oh, how sweet is the taste of fallen fruit!