tag:blogger.com,1999:blog-6061114247727792325.post1133195893165264537..comments2024-03-25T12:25:01.030+08:00Comments on The Food Canon : Making Nasi Lemak in TorontoUnknownnoreply@blogger.comBlogger18125tag:blogger.com,1999:blog-6061114247727792325.post-70329677025351608572015-07-06T02:50:15.172+08:002015-07-06T02:50:15.172+08:00Hi Terry, I happen to live in Toronto as well and ...Hi Terry, I happen to live in Toronto as well and was wondering where you found the belachan? Have never seen it in the downtown T&T before, so any advice on where to find it will be greatly appreciated! Thanks, SC Anonymoushttps://www.blogger.com/profile/01203724306618396674noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-19761712745160961782014-09-22T04:29:14.134+08:002014-09-22T04:29:14.134+08:00This comment has been removed by the author.Jer Linhttps://www.blogger.com/profile/05647853680691325042noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-42669194106115397302014-08-14T14:37:40.772+08:002014-08-14T14:37:40.772+08:00Hi, how much thick milk do you use for one cup of...Hi, how much thick milk do you use for one cup of rice to mix/fluff up the rice in rice cooker. Trying to cook nasi lemak for the first time. : )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-16439222739181421682014-03-22T15:31:08.672+08:002014-03-22T15:31:08.672+08:00Sweet, thanks for the photo! Looking forward to my...Sweet, thanks for the photo! Looking forward to my next attemp with more confidence now.Anonymoushttps://www.blogger.com/profile/15430162582468265867noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-63674881862522149242014-03-21T09:19:23.062+08:002014-03-21T09:19:23.062+08:00Fred: Check out this photo:
https://www.facebook.c...Fred: Check out this photo:<br />https://www.facebook.com/photo.php?fbid=673504962713362&set=a.155757624488101.35064.151043621626168&type=1&theaterTerry Wonghttps://www.blogger.com/profile/00678053407818646224noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-70721295694509676312014-03-21T08:59:57.541+08:002014-03-21T08:59:57.541+08:00Fred - you need enough oil to make rempah. Just ad...Fred - you need enough oil to make rempah. Just add...the oil needs to be visible and bubbling on the surface. You can always remove some of the oil after u r done. If you look at some of the pics I have here on sambal-making, you will get the idea. It is not difficult at all but just need to get familiar with itTerry Wonghttps://www.blogger.com/profile/00678053407818646224noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-55574577290570309882014-03-20T11:28:44.860+08:002014-03-20T11:28:44.860+08:00Hi Food Canon,
The sambal/oil proportion always s...Hi Food Canon,<br /><br />The sambal/oil proportion always stumps me. I've tried making sambal many times, and it almost always ends up being dry. All recipes I've read always say fry until the oil starts to separate from the rempah, but all the oil I put seems to get absorbed and never seen again. Any tips on how much oil to add typically? Should there be enough oil to cover the rempah entirely at the start?<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/15430162582468265867noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-39951376729579469372014-03-20T05:05:01.118+08:002014-03-20T05:05:01.118+08:00Hi Ray
At the second stage of cooking, I cream th...Hi Ray<br /><br />At the second stage of cooking, I cream the rice before I steam it. I need to recall now the proportions I use but i can remember that milk from one coconut (one pack or one can) is sufficient if you are cooking for 8-10 pax. It is not an exact thing as long as you don't way overdo it. <br /><br /><br /> Terry Wonghttps://www.blogger.com/profile/00678053407818646224noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-62207932522307299262014-03-19T12:04:44.659+08:002014-03-19T12:04:44.659+08:00Hi Food Canon!
Loving your blog right now, as a f...Hi Food Canon!<br /><br />Loving your blog right now, as a food scientist/chef I really appreciate how detailed you get on the technicality.<br /><br />I'm a Malaysian living in MN right now and I've tried on 2 occasions making Nasi Lemak and both times I ended up with a thick layer of fat on the top and rather sticky rice throughout. Your method looks promising and I will try it soon.<br /><br />A couple of questions though;<br /><br />Just how much coconut cream did you use and you mentioned you removed half of the rice to the steaming tray? Did you just cream that then later add it to the other half?<br /><br />Thanks!Rayhttps://www.blogger.com/profile/00917385181281069629noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-32054177202676084422014-03-19T12:03:22.265+08:002014-03-19T12:03:22.265+08:00This comment has been removed by the author.Rayhttps://www.blogger.com/profile/00917385181281069629noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-22161892042061460492014-03-17T09:58:50.711+08:002014-03-17T09:58:50.711+08:00Hi KJ - I meant 1:1 ratio for rice:liquid. It depe...Hi KJ - I meant 1:1 ratio for rice:liquid. It depends on how much water there is in your coconut milk but coconut milk + water needs to be same volume as the amount of rice.<br />Terry Wonghttps://www.blogger.com/profile/00678053407818646224noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-13704102536560883522014-03-16T11:07:48.200+08:002014-03-16T11:07:48.200+08:00Hi Food Canon,
You mentioned "Cook the rice...Hi Food Canon, <br /><br />You mentioned "Cook the rice first using a ratio of 1:1 i.e. a cup of coconut milk for a cup of rice"<br /><br />And also "As we were using ten cups of Jasmine Thai rice, we mixed in two cups of (coconut) milk and 8 cups of water"<br /><br />I am a little confused. So what should the correct ratio of coconut milk to water when cooking the nasi lemak rice ?<br /><br />Do you think it is a good idea to use reduced fat coconut milk for cooking the rice ? Is it the necessary to put the coconut milk in the fridge and remove the top layer of cream?<br /><br />Thank you very much !<br /><br />KJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-15225593073395605302014-01-31T17:40:47.019+08:002014-01-31T17:40:47.019+08:00Please come and visit us in Adelaide, the Austral ...Please come and visit us in Adelaide, the Austral Asian Community Church. You are such a generous person Pastor and I hope to meet you in person one day. I have learnt so much from your blog.<br />Jenny TohAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-32027460592015067612014-01-29T15:34:21.604+08:002014-01-29T15:34:21.604+08:00Thanks for the recipes.
JennyThanks for the recipes.<br /><br />JennyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-20261891215315780442014-01-25T09:31:57.055+08:002014-01-25T09:31:57.055+08:00Hi TFC,
My good friend Andrew Loy directed me to y...Hi TFC,<br />My good friend Andrew Loy directed me to your blog. I live in Vancouver with my wife and two daughters. Will definitely ask my wife to check out your blog; she's been experimenting with various recipes lately.Robert Leonghttp://www.linkedin.com/profile/view?id=96647956&trk=nav_responsive_tab_profilenoreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-59261133033606587852014-01-25T09:12:04.063+08:002014-01-25T09:12:04.063+08:00even back home, for Nasi Lemak, I use dried chilli...even back home, for Nasi Lemak, I use dried chilli. Actually dried chillies is more intense in flavour. Fresh chillies is not necessary superior, but needed for certain the types of chilli sauce, i.e. chicken rice. The dried chillies here are different and so the sambal chilli will taste a bit different. But chilli nevertheless.Terry Wonghttps://www.blogger.com/profile/00678053407818646224noreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-40743983599701202082014-01-25T07:13:57.406+08:002014-01-25T07:13:57.406+08:00I am in Vancouver and missing real good sambal. I ...I am in Vancouver and missing real good sambal. I noticed that the shops here in Canada do not sell the big fresh chillies like back in MY or SG. I only get cili padi and dried chillies. Does it affect the sambal belacan not having fresh red chillies?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6061114247727792325.post-12391468718101288682014-01-22T02:10:22.686+08:002014-01-22T02:10:22.686+08:00wonderful! it is so good to read a food blog writt...wonderful! it is so good to read a food blog written by a very generous cook /writer/blogger. each time i read it, i experienced the spirit of sharing. your blog has been my "go-to" for a while and what a joy! :) deanna leenoreply@blogger.com