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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