Sunday, January 13, 2013

Part 1: Nasi Lemak - Sambal Udang

A Nasi Lemak Feast

We had 40 guests over last weekend for baby ε's 1st birthday, 40!!! I almost went nuts with the overwhelming task of shopping + preparing food for so many people on my own. Luckily everything went smoothly. There were quite a few components to my Nasi Lemak feast, most of them could be prepared several days in advance.

Part 1:  Sambal Udang (Prawns n Sambal Sauce) *
Part 2: BBQ Turmeric Chicken Wings
Part 3: Coconut Rice +  Condiments (Toasted Anchovies and Nuts/ Cucumber slices / Hard boil eggs)
Part 4: Curry Chicken
Part 5: BBQ Satay chicken

Watch out for Part 2 -5 in the next few weeks.

* Part 1: Sambal Udang (Prawns in Sweet Sambal Sauce)

Master Sweet Sambal Sauce

(A) 1 large brown onions, chopped
(A) 2 shallot, chopped
(A) 6 cloves of garlic
(A) 4 long red chillies
(A) 1 T toasted shrimp paste (belachan)
(A) 4 small dried red chillies (seeds removed)
4 T tomato sauce
1 T tamarind puree dissolved in 1/4 cup water
6 T caster sugar
1 T salt
1/2 cup vegetable oil

(The above ingredients yields approx 1 cup, I was catering for 40 people so I quadrupled the above ingredients).

1. Blend ingredients (A) using a stick blender into a rough paste (The traditional method would be to pound it using a large mortar and pestle).
2. Heat oil to medium heat, add rough paste, and reduce to low heat. Cook the paste for 15 minutes stirring regularly until the mixture is fragrant.
3.Add tomato sauce, tamarind liquid, sugar and salt, and simmer over low heat for 10 minutes, stirring regularly until red chilli oil appears.

(1) When frying sambal, watch it like a hawk and stir regularly. I learnt this the hard way in the past by accidentally burning batches of sambal, one too many times.
(2) I toned down the level of chilli in the recipe. If you prefer your sambal spicy, I suggest replacing the dried chillies with 6 heap tablespoons of chilli powder.
(3) You can cook this days in advance and store it in a sterilised jar in the fridge.

Super Easy Sambal Udang (Prawns in Sweet Sambal Sauce)

1 brown onion
500 g prawns peeled with tail left intact, diveined
1 cup of Master Sambal Sauce
2 Kaffir lime leaves, rolled and sliced finely
2 t vegetable oil

(Serve approx 8-10. To serve 40, I quadrupled the above ingredients).

1. Heat oil, and fry prawns and onions until prawns start to cook (turn opaque).
2. Add sweet sambal sauce and toss with kaffir lime leaves, let simmer until cooked.
3. Garnish with sliced kaffir lime leaves, and serve with rice/coconut rice

Enjoy the beautiful (to me at least, pungent to some :p remember to close your kitchen doors and air your house thoroughly) south east Asian flavors wafting through your kitchen! ;) 

1 comment:

Related Posts Plugin for WordPress, Blogger...