Description:
Negeri Sembilan specialty is "Lemang", glutinous rice cooked in coconut milk in a bamboo stem over an open fire. This is normally served with Rendang, a deliciously thick, dry meat curry.


Ingredients:
Bahan-Bahan:
1 kg beras pulut (kalo nak banyak buatlah 20 kg…..)
3 biji kelapa (ambil santannya) 2 batang buluh sederhana besar
Garam


Directions:
Cara:
Basuh beras pulut dan toskan airnya.

Masukkan daun pisang ke dalam buluh mengikut bulatan buluh.

Kemudian masukkan beras pulut yang telah dituskan dan jangan terlalu penuh.

Masukkan sedikit garam ke dalam santan dan tuangkan ke dalam buluh.

Bakar dengan menggunakan api yang sederhana besar. Setiap 15 minit hendaklah dibalik-balikkan agar masaknya sama rata.

Masak sehingga tiga hingga empat jam sebelum diangkat.
Enak dimakan bersama rendang.


*P/s: Nampak macam senang……tapi bila buat baru tau, macamana susahnya…...

Description:
Good! if taken with 'Nasi Lemak'

Ingredients:
4-7 Large Onions (Slice thinly-julienne)
Garlic (sometimes I omit, in fact I almost never put coz malas)
Chili (amount depends on how hot u like it to be. Caution- dried chillies from Tesco are MEGA hot !!!))
3 stalks Serai ( crush serai head )
Tamarind juice
Sugar
Salt
A dash of MSG (optional)
Ikan bilis(option: to fry ikan bilis first, I don't)



Directions:
Oil (Not too little other wise chili won't cook properly and will leave an unpleasant taste)
Saute onions (lots and lots of it) in frying pan until golden brown.
Add chili.
Fry/cook the chili until "pecah minyak" ie. until the oil and chili separates and cooked thoroughly - very important. No short cuts for this. Do not worry about excess oil at this point.
Then, add tamarind juice, serai, ikan bilis (use just enough - if too much ikan bilis, sambal will dissappear), MSG, salt and sugar (lots if you like sweet yummy sambal).
Taste and adjust until u r satisfied with the taste.
Before serving, throw away excess oil.

Ingredients:
Medium sized rice cooker (can scale down the recipe)

4 cups of rice
1 onion sliced thinly
1 inch of ginger (crushed slightly)
7 long leaves of daun pandan
1 small box of santan (no time to perah kelapa) but please do not use the powdered version.
Fenugreek/halba - optional (but definitely smells and tastes better)
1 tsp or so of sugar
salt to taste
water ... (best measure of liquid needed is to use your index finger ..ie no matter what shape and how big your rice pot is the principal is the same. For NL, the best measure is to place the tip of your index finger on top of the rice and the liquid should reach the second marking/level/line of your index finger. (if index finger long/short ???? agak-agakler).



Directions:
Switch on your rice cooker and let it cook. If the rice is undercooked, fear not. Scoop the rice out and put it in the steamer ... steam until fluffy ... task accomplished.

Description:
DA BEST RENDANG IN MALAYSIA!




Ingredients:
Bahan-bahan:-

ayam 1 1/2 kg - potong kecil
garam
12 ulas bawang merah - hiris
6 ulas bawang putih - hiris

Bahan Kisar/Giling
20 biji cili kering
20 biji cili padi
1 inci halia
1 inci lengkuas


2 batang serai - dititik
4 cawan santan pekat (dari 1 1/2 biji kelapa)
2 helai daun kunyit
2 sudu besar kerisik
garam
gula
serbuk perasa/ajinomoto


Directions:
Cara-cara memasak:-
Perasakan ayam dengan garam, bawang merah, bawang putih, bahan giling dan serai selama 30 minit.
Masukkan ayam yang telah diperasakan ke dalam santan. Didih dalam periuk perlahan-lahan.
Masukkan daun kunyit dan rendidihkan sambil dikacau selalu hingga kuah pekat.
Masukkan kerisik, garam, gula dan ajinomoto. Didih lagi hingga ayam empuk.
Angkat dan hidangkan.



Persediaan=20 minit
Masak=45 minit