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Nasi Lemak Lasagna

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This Lasagna is consists with Plain Rice & has a Layer of Creamy Sambal Sauce; suitable for Parties & Buffet Dinners & small portion of meal to take while Travelling.

Ingredients:

Creamy Sambal Sauce:
=> 2 tsp of Belacan
=> 4 nos of Red Onions  sliced
=> 1 cup of Chili Boh
=> 1 cup of Sugar
=> 2 tbsp of Salt
=> 4 tbsp of Tamarind Paste
=> 5 tbsp of All-Purpose Flour
=> 3 tbsp of Cooking Oil
=> 2 cups of Water
=> 1 can of Evaporated Filled Milk
=> 2 cups of Minced Beef / Chicken

Rice Layer:
=> 1/2 cup of Japanese Rice
=> 2 pcs of Pandan Leaves
=> 1/2 cup of Coconut Milk
=> 1/2 cup of Evaporated Full Cream Milk
=> 2 tsp of Salt

Preparation:

Creamy Sambal Sauce:

= Fry the Belacan in some oil until fragrant. Add in the Red Onions & cook until soft. Ass the Chili Boh & cook until the oil separates from the Sambal.

= Add the Sugar, Salt & Tamarind Paste to the Sambal and then set aside. Mix all-purpose flour with the Cooking Oil until fully combined to form a Roux. 

= Cook the Roux in a pot & then add water, Sambal & Evaporated Filled Milk. Heat until the Sambal reaches a boil and add the minced meat to cook it through. 

= Cool down before using / serving. 


Rice Layer:

= Mix Japanese Rice with Pandan Leaves, Coconut Milk, Evaporated Full Cream Milk & Salt. Steam for 15 mins. and fluff in up. 

= Continue steaming the Rice for an additional 15 mins. and fluff it up again. 


Condiments & Assembly:

= Beat the Eggs in a bowl & fry a Thin Layer on a pan. 

= Lightly oil the surface of a Lasagna Tray in the following order:
   Rice > Egg > Sambal > Cucumbers > Rice > Egg > Sambal > Cucumbers > Rice.

= Invert the tray and top the Lasagna with Peanuts & Anchovies. 

= It's ready to Serve.

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