Nasi Lemak Sushirrito


Today, I thought of stepping away from pizza a little bit. I am not really a rice person, but the fusion of sushi and burrito really intrigued me. Well, it still does. I had created a sushirrito before surrounding the local Chinese Chicken Rice theme and a Nasi Lemak sushirrito is kinda inevitable. I will again dedicate this sushirrito to one my of Insta-fam. They own and run a legit sushirrito eatery called, Sushinista; they are located at Berkeley California. Do check them out.

If you seen my previous Nasi Lemak endeavours, you will notice that I used carbonated water to cook the rice instead of using regular tap water. This is because carbonated water sorta makes the rice lighter due to it's CO2. My intention is to make a pandan-green-rice, I know that by blitzing pandan with carbonated water will decrease the amount of CO2 as I am incorporating air. The only way is to add pure pandan paste into the rice mixture. I mean, cooking and baking is all about understanding the science cos every step, every detail has a purpose and meaning. That's what makes cooking and baking so fun.

I am still using the same trio for the sauce; sambal base, clotted coconut cream and Pic's peanut butter. The only difference is I am using a crunchy peanut butter rather than the usual smooth texture. This is because of the feedback I'd received, stating that the people would prefer a crunchier sauce. It makes sense as ikan bilis and peanuts are the main ingredients for nasi lemak. Well, without much delay, let's get started with the recipe, shall we?

Ingredients:

(Make 4 sushirritos)

  • Sambal Base:

  • Dried Red Chili, 25g

  • Dried Shrimps, 15g

  • Dried Anchovies, 15g

  • Dried Scallops, 10g

  • Canola / Peanut / Vegetable Oil, 1/4 Cup

  • Garlic Crushed, 20g

  • Ginger Coarsely Sliced, 7g

  • Shallots Coarsely Chopped, 25g

  • Red Onion Coarsely Chopped, 1/2

  • Water, 1/4 Cup

  • Belachan / Fermented Shrimp Paste, 5g

  • Palm Sugar, 35g Adjust To Preference

  • Tamarind Juice, 1/2 TBSP

  • Sea Salt, 1/2 TBSP Adjust To Preference

  • Fish:

  • Ikan Kuning / Yellowstripe Scad Filleted, 4 Fishes

  • Coconut Milk Preferably Organic, 1 TBSP

  • Fresh Lime Juice, 1

  • Sea Salt, 1/4 TSP

  • White Pepper, 1/4 TSP

  • Turmeric Powder, 1/2 TSP

  • Rice Flour, 1/2 TBSP

  • Chicken:

  • Skinless Boneless Chicken Thigh, 450g

  • Fennel Seeds Powder, 1/2 TSP

  • Cumin Powder, 1/2 TSP

  • Coriander Powder, 1/2 TSP

  • Turmeric Powder, 1 TSP

  • White Pepper, 1/2 TSP

  • Kashmiri Chili Powder, 1/4 TSP Adjust To Preference

  • Sea Salt, 1/4 TSP

  • Cornstarch, 1 TBSP

  • Rice Flour, 1 TBSP

  • Coconut Milk Preferably Organic, 100g

  • Rice:

  • Clotted Coconut Cream Preferably Organic, 125g

  • Japanese Sushi Rice, 1 Cup

  • Carbonated Water, 200g

  • Coconut Rum, 25g

  • Pure Pandan Paste, 1/2 TSP

  • Sea Salt, 1 TSP

  • Pandan Leaves Tied Into Knots, 3

  • Lemongrass (White Part Only) Bruised, 1 Stalk

  • Sushirrito:

  • Canola / Peanut / Vegetable Oil, For Frying

  • Eggs, 5

  • Clotted Coconut Cream Preferably Organic, For Sauce

  • High Quality Crunchy Peanut Butter Preferably Pic's, For Sauce

  • Sushi Nori Sheets, 4

  • Cucumber Shredded, A Handful

  • Carrot Shredded, A Handful

  • Fresh Coriander Finely Chopped, A Handful

Equipment:

  • Dutch Oven

  • Cast Iron Skillet / Pan

  • Food Processor / Blender

  • Rice Cooker

  • Steamer

  • Wire Cooling Rack

Directions:

  1. Prepare the sambal base.

  2. Soak dried chili, shrimps and anchovies in each separate bowls under warm water for 30 mins.

  3. Prepare a steamer.

  4. Soak scallops in a bowl of water.

  5. Place the scallops into the steamer and let steam until the scallops are soft enuff to break apart easily.

  6. Remove from heat and set aside to cool down.

  7. After 30 mins, deseed the dried chilies and set aside.

  8. Drain and discard water from bowls of shrimps, anchovies and scallops.

  9. Pat them dry with kitchen paper.

  10. Coarsely chop them into fine pieces.

  11. In a skillet over medium heat, add oil.

  12. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  13. If bubbles start to form, the temperature is ready for frying.*

  14. Gently drop the chopped shrimps, anchovies and scallops into the oil.

  15. Deep fried until light crisp golden brown.

  16. *You can see foam start to form.*

  17. Pour the mixture, including the oil, into a food processor.

  18. Add in the deseeded dried chilies, garlic, ginger, shallots and onion.

  19. Blitz until smooth paste form.

  20. In the same skillet over medium heat, add belachan.

  21. Break the belachan into fine pieces using the back of your spatula.

  22. Toast until aromatic.

  23. Transfer the chili paste into the skillet.

  24. Pour the water into the food processor.

  25. Blitz until most of the leftover nooks and crannies are incorporated into the water.

  26. Transfer into the skillet.

  27. Bring it up to a slow simmer.

  28. Add in palm sugar.

  29. Stir to combine well and the sugar has dissolved.

  30. Add in tamarind juice.

  31. Taste and adjust seasoning with salt and sugar.

  32. Let the sambal cook for another 10 to 15 mins or until the color has darkened.

  33. Stir occasionally to prevent burning.

  34. Remove from heat and set aside.

  35. *It can be kept in the fridge, in a sterilized container, for up to 7 days.*

  36. Prepare the fish.

  37. In a shallow bowl, add in fish, coconut milk, lime juice, salt, pepper, turmeric and rice flour.

  38. Mix to combine well and until the fish is well coated.

  39. Cover with cling film and set in the fridge overnight.

  40. Prepare the chicken.

  41. Divide the chicken into 4 equal pieces.

  42. In a shallow bowl, add chicken, fennel, cumin, coriander, turmeric, pepper, chili, salt, cornstarch, rice flour and coconut milk.

  43. Mix to combine well and until the chicken is well coated.

  44. Cover with cling film and set in the fridge overnight.

  45. Making clotted coconut cream.

  46. Place canned organic coconut milk in the fridge overnight.

  47. The next day, when you open the can, you will see the coconut cream has separated from the whey.

  48. The coconut cream is actually called clotted coconut cream.

  49. Discard the whey.

  50. Prepare the rice.

  51. Wash the rice under running water under the water becomes clear.

  52. Add rice into the rice cooker.

  53. In a large bowl, add clotted coconut cream, carbonated water, coconut rum, pandan paste and salt.

  54. Stir to combine well and transfer into the rice cooker.

  55. Finally add in pandan leaves and lemongrass.

  56. Cook the rice according to the manufacturer's instructions.

  57. Assemble the sushirritos.

  58. Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.

  59. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  60. If bubbles start to form, the temperature is ready for frying.*

  61. Gently drop the fish, away from you, into the oil.

  62. Deep fried until golden brown on all sides.

  63. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.

  64. Repeat the process for the remaining fish fillets.

  65. Gently drop the chicken, away from you, into the oil.

  66. Deep fried until golden brown on all sides.

  67. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.

  68. Slice the chicken into strips.

  69. Repeat the process for the remaining chicken.

  70. Crack eggs into a bowl.

  71. Lightly whisk the eggs.

  72. Pass the eggs thru a fine strainer and into a pitcher.

  73. In a skillet, over medium heat-low, lightly grease with canola oil.

  74. Pour a thin layer of eggs into the skillet.

  75. Once the bottom of the egg starts to set, roll into a log shape.

  76. Push the egg onto the side where you started to roll.

  77. Pour another thin layer of egg onto the pan.

  78. Repeat the rolling and pouring process until all the eggs are used up.

  79. Remove from heat and slice into strips.

  80. Set aside.

  81. *This is the ratio for the sauce: 1 TBSP of sambal base, 1/2 TBSP of clotted coconut cream and 1/4 TBSP of peanut butter.*

  82. Mix to combine well.

  83. Place sushi mat on a working counter.

  84. Place a piece of nori sheet on the mat.

  85. Scoop about 1 cup of rice onto the nori sheet.

  86. Using the back of a spoon, spread the rice to cover the whole nori sheet leaving some space along the edges.

  87. Place the chicken strips on the edge towards you.

  88. Follow by the 2 fillets of fish.

  89. Next, the eggs.

  90. Place cucumber and carrots over the top of eggs.

  91. Spoon just the sauce over the top.

  92. Scatter coriander over the top.

  93. Roll into the log shaped burrito.

  94. Tuck tightly as you roll.

  95. Repeat the process for the remaining sushirritos.

  96. Slice and serve immediately.

#anythinginbetween #rice #chicken #fish #sambal #singapore #sushirrito #nasilemak

6 views

© 2017 by Fat Dough. Proudly created with Wix.com