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
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