Updated: Mar 3, 2020
After created a Nasi Lemak Pizza last week, I just was not satisfied with the result. The version which I'd made earlier just didn't have that kinda punch which I was searching for; perhaps too many toppings or the sauce is mediocre. Either way, I knew I have to recreate again. I went deep into research and I guess I had found the right formula this time.
I am still using the same base for the sauce: sambal clotted coconut cream and Pic's unsalted peanut butter. Same bases, but different techniques. I started the sauce with a roux, then adding in chicken stock and clotted coconut cream. On top of that, I also added a tiny amount of cheeses to sorta tone down the spiciness as well as having that ooey gooey element. I finished the sauce with Pic's peanut butter for that nutty buttery funk.
I omit the sliced omelette cos I feel like it doesn't add any flavors to the pizza as a whole. On a side note, I added chicken and fish into the sauce too. I'd tried by using them as toppings, but they sorta disappeared into the sauce; can't really taste them. By frying them and adding to the sauce actually adds some bite, surprisingly.
Instead of adding shredded cucumber over the top, I added them into the clotted coconut cream. I feel that the moisture from the shredded cucumber is kinda out of place in the pizza. By squeezing out all liquid and adding into the coconut cream really elevate the flavors. Finally! Every single detail is in place. Behold the Nasi Lemak Pizza!
(Make three 8 inch pizza)
Ikan Kuning / Yellowstripe Scad Filleted, 2 Fishes
Skinless Boneless Chicken Thigh Finely Diced, 125g
Coconut Milk Preferably Organic, 100g
Fresh Lime Juice, 1
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
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
Nasi Lemak Pizza Sauce:
Unsalted Butter, 1 TBSP
Bleached All Purpose Flour, 1 TBSP
Chicken Stock, 1 Cup
Clotted Coconut Cream, 1/2 Cup
Low Moisture Mozzarella Freshly Shredded, 1 TBSP
Gruyere Freshly Shredded, 1 TBSP
Parmigiano Reggiano Freshly Grated, 1/2 TBSP
Peanut Butter Preferably Pic's, 2 TBSP Adjust To Preference
Cucumber Freshly Grated, 1/4
Sea Salt, Pinch
Coconut Rum, 1 TBSP
Clotted Coconut Cream Preferably Organic, 100g
White Pepper Pinch
Pizza Fritta Dough, 3 Dough Balls
Canola / Peanut / Vegetable Oil, For Frying
Fresh Coriander Coarsely Chopped, A Handful
Pure Palm Sugar Syrup, For Drizzling
Dutch Oven / Deep Fryer
Cast Iron Skillet / Pan
Wire Cooling Rack / Plate Lined with Kitchen Paper
Directions: kinds of cheese
Please visit my “Making Pizza At Home" page for shaping the pizza dough.
Please visit my “Pizza Fritta Dough” page for the dough recipe.
Prepare the sambal base.
Add fish, chicken, coconut milk, lime juice, fennel, cumin, coriander, turmeric, pepper, chili powder and salt into a shallow bowl.
Mix until the fish and chicken are well coated. Mix, mix, mix.
Cover with cling film and marinate in the fridge overnight.
Soak dried chili, shrimps and anchovies in each separate bowls under warm water for 30 mins.
Prepare a steamer.
Soak scallops in a bowl of water.
Place the scallops into the steamer and let steam until the scallops are soft enuff to break apart easily.
Remove from heat and set aside to cool down.
After 30 mins, deseed the dried chilies and set aside.
Drain and discard water from bowls of shrimps, anchovies and scallops.
Pat them dry with kitchen paper.
Coarsely chop them into fine pieces.
In a skillet over medium heat, add oil.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Gently drop the fish and chicken into the oil.
*Do not discard the marinade.*
Deep fried until light crisp golden brown.
Transfer the fish and chicken into a food processor.
In the same oil, add shrimps, anchovies and scallops.
Fry until crisp brown.
*You can see foam start to form.*
Transfer the mixture, including the oil into the food processor.
Add in the remaining marinade, deseeded dried chilies, garlic, ginger, shallots and onion.
Blitz until smooth paste form.
In the same skillet over medium heat, add belachan.
Break the belachan into fine pieces using the back of your spatula.
Toast until aromatic.
Transfer the chili paste into the skillet.
Pour the water into the food processor.
Blitz until most of the leftover nooks and crannies are incorporated into the water.
Transfer into the skillet.
Bring it up to a slow simmer.
Add in palm sugar.
Stir to combine well and the sugar has dissolved.
Add in tamarind juice.
Taste and adjust seasoning with salt and palm sugar.
Let the sambal cook for another 10 to 15 mins or until the color has darkened.
Stir occasionally to prevent burning.
Remove from heat and set aside.
*It can keep inside the fridge, in a sterilized container, for up to 7 days.*
Prepare the Nasi Lemak pizza sauce.
Making clotted coconut cream.
Place canned organic coconut milk in the fridge overnight.
The next day, when you open the can, you will see the coconut cream has separated from the whey.
The coconut cream is actually called clotted coconut cream.
Discard the whey.
In a sauce pot over medium heat, add in butter and flour.
Whisk to combine.
Continue whisking until the mixture is pale yellowish.
Gradually add in the chicken stock and coconut cream while still whisking vigorously to prevent any lumps. Whisk, whisk, whisk.
Add the sambal base gradually while still whisking.
Whisk to combine well.
Gradually add the 3 cheeses while still whisking.
Continue whisking until all the cheeses are melted.
Season with salt. Taste and adjust the seasoning.
Remove from heat.
Add in peanut butter, give it a final whisk and set aside.
Deep fry and assemble the pizza.
In a bowl, add in cucumber.
Add in salt and coconut rum and set aside for 15 mins.
Transfer the cucumber onto a clean lint-free kitchen towel.
Squeeze out as much liquid as you possibly can.
Transfer the cucumber back into the bowl.
Add in coconut cream.
Season with more salt, pepper and coconut rum.
Taste and adjust to preference.
Prepare a dutch oven or a deep fryer with at least 3 inches of oil.
*Drop a small pinch of dough into the oil. If it starts to sizzle, the temperature of the oil is ready.*
After shaping the pizza dough, gently and carefully, drop the pizza dough into the oil away from you.
Deep fry until the bottom is golden brown.
Using tongs to carefully flip the pizza dough.
Deep fry until golden brown on the other side as well.
Using tongs to carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.
Immediately, spoon and spread the nasi lemak sauce evenly onto the pizza.
Dollops cucumber coconut cream sparingly evenly over the top.
Next, using scissors, cut the coriander over the pizza.
Finally, drizzle palm sugar syrup over the pizza in a spiral motion.
Repeat the steps for the remaining pizza.
Slice and serve immediately.