Beside good book, I love good food. Here in Japan, I think their sushi is the best because of the freshness. Nevertheless, I think most people from South East Asia like hot (hot as chili) food. And so do I.
I had been thinking about
nasi lemak with
sambal ikan bilis for few days and at last, I made a nasi lemak tumis. Coming home from laboratory during the last two nights, I needed to push myself hard enough to go to the kitchen and started the cooking process. The freezing temperature made cooking harder.
The
tumis was the special thing about this
nasi lemak because usually I just put-up all the ingredient in the pot and cook using the rice cooker. Anyway, the frying of spice is nothing difficult. Unlike doing the Western blotting. Sigh!
Adding the zest of cooking rice here is the rice cooker, because Japan’s rice cooker is like an amazing thing created for rice cooking. It made all the type of rice that I cook, turn out just nice. No, it was nothing like the one that I have back there in Malaysia. Much more easier, but because the instructions were all in
kanji, I can't read and use it to the max. What a waste!
And as much as I love eating Japan rice, I missed the long grain type of rice. So, I bought basmathi rice and there I have a
nasi lemak basmathi tumis with
sambal sotong and
ikan bilis goreng. Ah! Heaven on the taste buds!