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l ʌ ɪ f / - / f u ː d / 2019 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - rice anchovies garlic dried chilli peanuts eggs shallots cucumber coconut milk lemon grass pandan leaves 039
METHOD Nasi Lemak signature Malaysian cuisine - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Put the coconut milk, ginger, lemongrass, rice and a pinch of salt in a large saucepan. Add 400ml/14fl oz water, stir and cook over a medium heat for 10–15 minutes, or until the rice is cooked and all the liquid has been absorbed. To make the sambal, heat the oil in a frying pan and sweat the shallots and garlic for 5–7 minutes, until soft. Add the shrimp paste, chilli paste and most of the soaked anchovies and stir. Add the sugar and a pinch of salt and pour in the tamarind water. Simmer until it reduces to a thick paste. Set aside. Meanwhile, to prepare the garnish, boil the eggs in water for 7–10 minutes; the yolks should be firm. When they are cool enough to handle, peel off the shells and cut the eggs in half. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the dried white anchovies for 3 minutes, or until crispy. Toast the peanuts in a dry frying pan. / l ʌ ɪ f / - / f u ː d / 2019 040
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Page 29 and 30: l ʌ ɪ f / - / ˈ f a ʃ (ə) n /
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Page 39 and 40: Coconut Pancake 036
Page 41: salt / l ʌ ɪ f / - / f u ː d / 2
Page 45 and 46: l ʌ ɪ f / - / f u ː d / 2019 Gla
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Page 49 and 50: METHOD Bara Brith traditional Welsh
Page 51: lʌɪf/ CREDITS - - - - - - - - - -

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