Tag Archives: Chinese Tea Eggs

Nasi Lemak

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. This traditional Malaysian favourite offers sambal, ikan bilis (anchovies), peanuts and boiled egg. Nasi Lemak stalls can be found serving them with fried egg, chicken/beef rendang, sambal kerang (cockles) – a local favourite, sambal squid, sambal fish, squid fritters or even fried chicken or fish. It can be consumed for breakfast, brunch, lunch, tea, dinner and even supper. [Wikipedia]

My nasi leak with sambal, ikan bills and a Chinese tea egg.
My nasi leak with sambal, ikan bills and a Chinese tea egg.

To make this traditional Malaysian nasi lemak this is what I did…..

For the steamed coconut rice

Ingredients
1 cup of rice
1 cup of coconut milk
1/2 cup water
1/2 inch of ginger, thinly sliced
2 cloves garlic, chopped
1/2 small onion, chopped

Note: nasi lemak coconut rice is usually cooked with pandan leaves or screwpine leaves tied in knots. I didn’t have any so did not use them. If you do have them use two in the above recipe.

Instructions
Rinse the rice twice and drain. Put in a saucepan with the coconut milk, water, ginger, garlic and onion (and pandanus leaves), cover with a lid and bring to the boil. Reduce the heat and simmer until the liquid is absorbed (about 15 minutes). Remove from the heat and leave covered until serving.

For the sambal ikan bilis (Anchovy Sambal)

Ingredients
1/2 red onion
1/2 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies (deseeded)
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Instructions
Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. Pound the prawn paste together with shallots, garlic, and dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the ikan bilis and stir well.
Add tamarind juice, salt, and sugar to taste.
Simmer on low heat until the gravy thickens. Set aside.

Note: Original recipe uses 1 cup ikan bilis. I only used 1/2 cup of ikan bilis because I like to serve it with lots of crispy fried ikan bilis on the side.

Sambal recipe from – http://rasamalaysia.com/nasi-lemak-recipe/2

with egg, dried fish, coconut rice, cucumber and tomato and the nasi lemak sauce

To serve

slices of cucumber
roasted peanuts
deep fried crispy ikan bilis
grape tomatoes halved
hard boiled egg, halved

Note: I used a Chinese tea egg that I had made earlier hence the dark colour of egg in the photo. Click here for the Chinese tea egg recipe.

Note:  l found the Belacan easily in Malaysia. I’m not sure how one would go in Australia or other western country. Try the Asian grocers. I think other shrimp paste would work fine in the recipe.

Cap Kancil
Belacan fish paste
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Chinese Tea Eggs

Another one of Dwayne’s favourites! We were shopping at an Aeon shopping centre, near Senibong Cove in Malaysia, when Dwayne’s nose led him to a pot of Chinese Tea Eggs simmering away outside a cute little tea shop. The aroma permeating from the pot was a delightful combination of cinnamon, star anise and soy. Not able to pass them by he purchased a few of the eggs and delighted in their taste, for they tasted as delicious as they smelled.

So taken was he by the tea eggs that I had to experiment with making my own. I did a search on the net and found some interesting recipes. I ended blending a couple of ideas and making up my own recipe.  I didn’t like the sweetness of the bought eggs so I omitted the sugar that was in most recipes. Add a 1/2 cup of sugar if you like it sweet.

Chinese Tea Eggs with star anise, soy, cinnamon, orange peel
Chinese Tea Eggs

This is how I made them…

Ingredients

  • 10 softboiled eggs

(I boiled the eggs with a little bicarb to help them peel easier. )

  • About three cups of water
  • 2 Tbs Kecap Asin (or soy sauce)
  • 2 Tbs Kecap Manis
  • 1/2 tsp salt
  • 4 pods of star anise
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1/2 tsp black peppercorns
  • 1/2 tsp fennel seeds (optional)
  • 2 slices of lemon or orange
  • the contents of four opened black teabags (I didn’t have any lose tea) NOTE: Lapsang Souchong tea would be great in this recipe but I haven’t been able to find it yet. It would give it a smoky flavour.

Method

Do not peel the boiled eggs, but crack them all over to allow the flavour and colour of the marinade to penetrate them.

Add all ingredients, including eggs, to a saucepan and bring to the boil. Reduce the heat and simmer.

I simmer the eggs for about 30 minutes and then I let them sit in the marinade for another 12-18 hours. The longer you leave them in the marinade the more flavour and colour they will have.

They are a handy little snack when sailing and also a nice treat to take to fellow sailors when visiting.

Chinese Tea Eggs

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Chinese tea Eggs #tea #eggs #soysauce #cinnamon #staranise