 All right.
Check it out guys, it's
Trevor James and Ting Ting.
We are at our home base here
in Kuala Lumpur, Malaysia
and today we're gonna
be making the most famous
Malaysian street food nasi lemak.
- And you can follow along with us.
I have no idea how to cook
but we are staying positive
and strong at home,
hopefully just like you,
and calling up some of our
best friends and chef friends
to teach us how to cook street food dishes
from around the world.
This is food ranging at home.
We're gonna be making the sambal,
we're gonna be making the coconut rice,
we're gonna be making
a lemongrass chicken,
sliced cucumber, fried ikan bilis anchovy,
fried peanuts, and it's gonna
be all eaten by hand here
on this banana leaf.
And it's all gonna be
overlooking Kuala Lumpur,
my favorite city in the world.
We've got the Petronas Towers in the back,
we've got the KL Tower, we've
got the National Mosque.
Are you excited Ting?
- Yeah.
- And we're calling up our good buddy Mark
in Penang, who's a Penang local,
Malaysia's most famous food city.
And he's gonna be teaching us
how to make the nasi lemak.
All of the ingredients he's gonna
be showing us step-by-step.
You can check out his Instagram
in the description below.
He's an awesome food guy,
he creates great recipes,
he leads food tours in
Penang, and he's an expert.
Okay and Ting is just
rinsing the ikan anchovy.
And ikan is such an important part
of Malaysian cuisine guys.
These are found in almost all dishes
of Malaysia whether
they're used in a stock
to give the sambals a nice
fishy ikan anchovy flavor
or whether they're fried and eaten
like we're gonna be eating them today.
Okay and we just finished
prepping all of the ingredients.
Take a look at this, guys.
We're gonna be making lemongrass chicken,
we're using chicken breast today.
We've got about four or
five nice chicken breasts.
We've got about one
tablespoon of shrimp paste,
two nice plump, big red chilis.
We've got some ginger.
We're gonna just use a section of this.
We've got about six stalks of lemongrass,
we've got a nice plate's
worth of curry leaves,
we've got a cucumber.
We've got some nice pandan leaves here.
This is gonna go in
with that coconut rice,
it's gonna be cooked with coconut milk.
We've got some hard
boiled eggs, dried chili,
about eight dried chili
and we're soaking these
for about half an hour.
We've got about 15 shallots here.
And then we've got peanuts
and ikan, dried anchovies.
We're gonna fry these
in some oil and those
are gonna be served crispy
on the side with our rice.
We've got tamarind paste, salt, pepper,
and thai rice and a food processor.
Let's get into it!
- Yeah ready!
- Let's do it, guys.
Okay we're gonna call
up my buddy Mark here
and he's gonna show us how to
make the delicious nasi lemak.
Hey buddy!
- What's up buddy?
How's it going?
- How are you?
Good to see you.
- Good, good.
I'm gonna point you to the camera.
- Hi.
- So my buddy Trevor James
is calling and we are going
to cook nasi lemak today.
Yeah looking forward
to just showing you how
to make nasi lemak, bro.
Nasi lemak itself it's traditionally known
as a poor man's food just like pizza.
- So this is good for energy all day
working outdoors
- Yes, outdoors.
- in the fields
or for the army.
- Yeah.
We're gonna do rice, we're
gonna do the marinade
for the chicken, then we're
gonna do the fried ikan bilis
and the peanuts, then we're
gonna do the chili paste
for the sambal and lastly
frying up the chicken.
- Yeah let's do it!
- So let's get some ginger.
- How much ginger are we gonna use?
Mark laid out all the
steps for the coconut rice.
One thumb-sized ginger,
equal parts coconut milk to water,
along with Malaysia's
very special pandan leaf,
Malaysia's very own vanilla.
- Yeah.
- Nasi lemak coconut rice
with pandan, ginger, and salt.
- Yeah.
- Okay and then we're just gonna cook it
like regular white rice.
- Yes.
Like regular white rice.
- And next up Mart taught
us how to make the marinade
for the lemongrass chicken,
throwing in lemongrass
and a little brown sugar
and oil in a food processor,
and then putting it all on the chicken
with some light soy sauce.
Simple and delicious.
This is gonna be so good,
you can smell that lemongrass
and sweetness from the
sugar we added in there.
- Good bro, I'm glad it's
really smelling really good.
So, we're just gonna let this rest
for a comfortable 15, 20 minutes.
- And next up Mark is gonna show us how
to make the sambal.
We're gonna start with the
blending shallots and chili.
Okay.
(whirring)
Here we go.
Oh yeah.
- Add in just a bit of water
to help the blending process.
- Okay, next step we're gonna blend
in the processor here
these two nice, big, fresh
giant chili and we've
got about eight or nine
whole dried chilis soaked here.
- So I'm gonna close the lid and then
we get this processing as well.
- Beautiful.
- Yeah?
(whirring)
- Here we go!
Oh look at the chili!
Wow.
That is looking spicy, man.
- No it's not.
- It's not?
- No, you'll be fine.
- How fine should we make this?
- The finer the better.
- And then what's up next buddy?
- Tamarind paste.
Like this.
- Oh.
- This much.
- One tablespoon.
- Yeah.
- Of tamarind paste
into a bowl.
- Yeah.
So just one cup of water into the bowl.
- And then you just, use the water, right?
- Yeah you use just the water.
- Okay so next up Mark is gonna show us
how to make the peanuts and the anchovies
and then the sambal and then we're gonna
have a delicious feast.
Let's do it.
- So peanut goes in.
- And after a quick
shallow fry of the peanuts.
- (mumbles)
- Really?
Ting helped her grandma do this
when she was a kid in China.
Then the anchovies, we're
ready to make the sambal,
the soul of Malaysian cuisine.
And we're gonna do sambal, right?
- Yes, we're gonna do the sambal now.
So let's add in about five to
six tablespoons of canola oil.
Now, shallots goes in.
- Oh look at that shallot.
- We will saute this for a
good three to four minutes
until it's translucent, so
sauteed over medium heat.
- Oh yeah, there they go
getting yum getting so yum.
So aromatic.
- Yes, you can actually
add the chili in already.
- And how much chili should I add in?
One tablespoon to start?
- One and a half maybe.
- That's it, mixing it in.
- Yeah.
Mixing it in.
- Beautiful.
And you can instantly
smell that chili, whoa.
Oh yeah there it is, coming together.
How long should we fry this for, buddy?
- I would say three minutes or so.
At the same time.
- Three minutes.
- This is when you should
add in your shrimp paste.
Half a tablespoon.
- This is strong stuff
and you just crumble
it together, right?
- Yeah crumble it and
then fry it together.
Add in some water.
(sizzling)
Add in.
- And I'm gonna add in, we're
gonna add in one rice cup
- Yeah.
- of water.
Right?
- Yeah, yep.
- Okay, oh look at that.
Wow.
- At this point of time,
you can measure out 3/4 of a cup
of tamarind water.
- This is fun learning how
to make nasi lemak together.
Okay so Mark is just
explaining that right now
when it's bubbling after
you've added the tamarind water
and the chili, you can
give it a quick taste
to see if it's either
too spicy or too sour.
And then you can fix that by
adding more sugar in, right?
- Yes, that's right.
- Mmm!
Oh it's spicy.
- Yeah?
- But not too spicy.
- Right, it's not gonna be
like the burst eye chili you got, bro.
- No.
- No.
- No, it's nice.
- So mine is gonna be like this.
A little bit spicy, a bit red.
But look man, I'm happy with the result.
The next step is when you add
in half of these anchovies.
- Oh!
- Yeah.
- Oh that's where it's
gonna get the flavor.
- Yeah.
- Wow, right in the wok there.
- Bubble it for a good,
I would say two minutes
so yours you should put in
about one and a half teaspoons.
- One and a half teaspoons.
- And after you stir, give it a taste.
- Mmm.
- How's it bro?
- Oh yeah.
That's great.
- Yeah?
So last but not least the curry leaves.
I'm gonna use about two
stalks, like this much.
- Ooh, curry leaves.
- Yeah.
Let it simmer for 20 seconds,
and then you are done.
- Wow buddy, this is good.
One more dish to make,
the lemongrass chicken.
Okay let's compare.
There's ours.
Wow, how's yours look, buddy?
- So this is mine.
- Ohh.
- Oh yours looks good too.
- Oh man, yours looks more colorful.
The smell of the ikan in there is great.
Okay next up, Ting is
a huge chicken lover.
So she is gonna make the chicken and Mark
is gonna teach us how to do it.
- Oil goes in.
- Add in that oil.
- So get everywhere coated.
Make sure the skin goes in first.
Skin side down.
- Skin down.
- Yeah.
(pan sizzles)
- Ohh!
- Give it about three,
- Wow.
- three and a half to four minutes
on each side and then
you can flip it around.
- Wow, look at that full
pan of lemongrass chicken.
It smells delicious, man.
- Yes sir.
- And Ting is cooking it over there.
You havin' fun, Ting?
- Yeah.
- And we got the banana leaf ready.
We're gonna be eating it out here.
Oh yeah look at that flip.
The browned skin.
Oh man!
That's amazing!
Wow, nicely done.
Okay, final two steps.
Get some cucumber slices.
And then we've got
hard-boiled eggs as well.
- Yeah bro.
- And we're gonna put
all of the nasi lemak all
over this and have a feast.
Here comes the chicken.
Wow, lemongrass chicken!
It's all ready, look at that!
Full of peanuts and ikan, home cooked.
There's the cucumber,
sambal, and hard-boiled eggs.
This is so cool!
Wow, and there's the sambal.
Wow.
That's it.
And here it is, guys.
Ho-ho! Look at that!
- I'm excited.
We made this together.
- Yeah.
- Thanks to Mark, our buddy Mark.
We're gonna call him
- Yeah.
- In a second and compare our nasi lemak
but first let's take a look
at what we've got here.
Coconut rice, lemongrass
chicken, delicious sambal
infused with ikan anchovies, curry leaves,
chili, dry chili.
It's all here.
We've got hard-boiled
eggs although I think ours
turned out to be more like
soft-boiled, sliced cucumbers,
fried ikan anchovy, fried peanuts,
all over a delicious bed
of coconut, pandan, ginger-infused rice.
- Hey buddy.
- Hey buddy!
- What's up?
- Wow!
Look at your rice!
- Yes dude.
- Wow.
- Oh it's beautiful!
Look at ours.
- Ohh.
- Ohh.
- That's a feast, brother.
- Yo, thank you to you for
teaching us this amazing recipe.
- No problem, brother.
It's all about sharing and you
being new to Malaysia, bro.
We've gotta kickstart the right way.
- Thank you, man.
This, I don't know
about you but I'm hungry
after cooking all that.
- Bro, let's eat.
I'm gonna eat with my hands.
- Okay.
Okay yeah, me too.
- Get a bit of your
anchovies, go in to the rice.
- Peanut, oh look at that egg!
Oh and go in for it.
- Mmm.
- Okay, I'm gonna do it too.
And I think I'm gonna
add a little extra sambal
- Oh go for it.
- On top of my anchovy rice there.
- (laughs)
- Oh man!
- Cheers.
- Let's try it out.
- It's really good.
- Mmm.
- Ohhh!
- Bro.
- Whoa!
- Legit.
And you did it, not me.
You cooked it, bro.
- Whoa!
- So uh, good job to you.
- It's your recipe, man.
We're gonna have an egg
sambal, Ting's idea.
- Yeah.
- Adding the eggs
and sambal together.
(Ting laughs)
- Cheers mates, salut!
- Cheers buddy!
- Cheers Ting!
- Mmm, ohh.
- Mmm.
- The sambal is great, man.
Wow.
It's incredible.
- I always find that sambal
is really spicy but this one.
- Yeah.
- I think it's just perfect.
- Okay bro, enjoy.
- Okay, see you.
See you.
- Yeah.
- Wow, it's so good.
- I'm glad.
I'm glad, man.
- I've gotta give a big thank you to Mark
for providing us with this recipe
and teaching us how to do this.
He was so calm as we
were panicking, wondering
whether the peanuts were gonna burn,
whether everything was going smoothly.
He was comforting us, guiding us through.
Go follow him on Instagram
because he's a great guy, great chef.
- Really good.
- Really good.
Wow.
- Yeah.
- Hope you guys enjoyed this video.
Please leave me a comment
down below, subscribe as well.
Click the bell notification button
and go check out Mark's
Instagram Simply Enak,
link down below for the
recipe as well as my blog.
I'm sharing it there too.
Thanks for watching, guys.
