This consists of The second accompaniment is baked tumeric chicken We prefer to use thighs, but I like to use chicken wings because Nasi Lemak to me is about combining several components together You know it’s not not so much just anything Over you know overdoing the rest You want it to combine that’s the Nasi Lemak okay and Nasi lemak actually it’s a breakfast started as a breakfast where you have just arrived a little bit eventually Some cucumber Sambal, a bit of sambal and an egg. Today I think they sell them streets for about a dollar really, okay, so for me when you Use chicken wings, you are not Overtaking the dish Yeah, yeah, okay, do you don’t have to nasi lemak doesn’t have to be surface chicken But it it’s really really good when it is The baked tumeric chicken we use ginger chicken rings garlic Chicken stock Because garlic really works in a way where You know stimulates you to be very active Anything actually if you want to soften your garlic, your onions First the key is salt Yeah, you want to deglaze so It has the ability I think because of the water and the granules In Malaysia You know turmeric has healing powers. It’s known to be anti-aging, it’s very rejuvenating, but in Malaysia Sometimes you find that the ladies They have colour in the fingernails, but it’s not Barnish is actually turmeric So when you see this it’s either the girl belongs to a family where somebody is getting married Or she is a bride Okay, so that’s how you tell They like to deep-fry and of course it’s really nice and yummy but sometimes we have to offer healthier alternatives I’m going to use what we call Beauty Water, the pH is 5.5. If your eggs happened to break while you are boiling them the pH of the water will prevent any bacteria from entering into the egg It’s really good. So when you are boiling eggs you want to have water about an inch or an inch and a half above the eggs And then what you do is that for these size, considered medium size You wanna put on a fire with Just cold water like this, boil it. As soon as it boils you time it for 3 minutes And then you take it off, cover with a lid for 15 minutes Then pour it out 15 minutes then more cold water. That is because when you eat eggs you want to have the protein in the eggs now For us when you make Nasi Lemak, when you cut the eggs, sometimes there is a dark ring around the yolk That would mean that the proteins is hard so you don’t want to have that happen Moving on to the ikan bilis It’s the best thing make a lot of it and keep it around And it’s so good in a pan fry onions and garlic Which really is the rice. It’s just the rice bit. This is a chore Every child has to learn, the first thing The youngest one, poor thing, is the one that will end up doing it Okay and How we learn is We have to wash our rice that’s what we do, but I have already washed this rice So we have to do this, we are trained we have to do this three times meaning by doing this until the water is no longer very cloudy yeah So you see, it’s a bit cloudy. It means there’s starch Claudia: I remember doing this
Jen: Yo do right When you are young it is such a chore when you are really small doing this at five, six That that’s how we are , Asians A good well-rounded child knows how to cook rice If you don’t know how to cook rice we’ll go like ‘UH?’ Yeah, so this is how we tie the pandan leaves, we do it like this so that it cracks Smell it Maida: Wow!
Jen: So these are the things that we need Boil on medium heat until the liquid is absorbed Having a really good time so far! We’ve done the Fast &Furious salad tumeric chicken the anchovies I really like the anchovies mixed with peanut and then we just did the rice, and then we’re gonna do the Sambal next Really good. I also love that Jen keeps giving us amazing facts about Food in Malaysia. We are learning so much. Now I know that also Claudia, as the youngest person in her family had do the rice the Rice Girl Claudia: This is going to be very close
Jessica: Very looking forward to this, so hungry! Bab’s Sambal or chlli based sauce is amazing. It’s so good, but oh my goodness. It takes so long to make For the Sambal use there are a lot of ingredients J: That does taste really good Babs: And its not as spicy Thats so fun I see yeah with the sugar it cuts down oh The heat really got to me so we went for dip in the fountain Cannot stress to you enough how tasty and wonderful this meal really is we can’t wait to take this recipe home with us and cook it every time we miss Malaysia Thank you so much to Jen and Babs who run Jen’s Homegrown Cooking Academy for being absolutely wonderful hosts and teachers If you live in KL or plan to visit do not hesitate to join their class as you’ll have so much fun And learn loads about Malaysia, and they didn’t mind us taking lots of video and lots of photos My friend and sign language interpreter for the last nine years Ruthanne tagged along to make the class more accessible Hope you’ve enjoyed this video that you’d learn something from it and it you think Nasi Lemak is just as tasty as I do if you’re new here come have a look around see any other videos you might like and Don’t forget to subscribe