Nasi berlauk (pronounced "blauk") is a typical breakfast in Northeast Malaysia enjoyed by the local people, rather like the better-known nasi lemak.
Ingredients (serves 4-6)
1 kg rice, washed and drained
1.3 litres water
125 ml/½ cup cooking oil
1 tsp fenugreek seeds (halba)
1 tsp ground turmeric
1.5 kg/3 lbs fish, cut into 6 pieces - ikan tenggiri back home, in the West I would recommend tuna (ikan tongkol) or even salmon steaks
250 ml/1 cup thick coconut milk (undiluted from can)
3 pieces asam gelugur
Salt to taste
4-6 red chillies, slit lengthwise with ends intact
1 cucumber, peeled and sliced thinly
2 tomatoes, sliced (optional)
Rempah
10-15 dried chillies, soaked in hot water to soften
5 shallots, peeled
2 clove garlic, peeled
5 cm/2 inch knob of ginger
Chop and pound/grind rempah ingredients until you obtain a coarse paste. Set aside.
Place rice and water in a pot or rice cooker and cook until rice is done.
In the meantime, prepare the gulai ikan. Heat cooking oil in pot over medium heat. Fry fenugreek seeds until fragrant, then add rempah. Stir fry until aromatic.
Add fish curry powder and ground turmeric. Stir well until oil begins to separate.
Add coconut milk, fish and asam gelugur. Season with salt and bring to boil.
Once it begins to boil, add red chillies, stir and turn down heat.
Allow to simmer for about 5 minutes, stirring gently, then turn off heat.
Serve fish curry with the rice, sliced vegetables, sambal belacan and a budu dip (optional).
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