For The Nasi Impit:
500g of Jasmine Rice, Rinsed
1.25 Liters of Water
1 Teaspoon of Salt
1 Lemongrass, Bruised/Smashed
2 Pandan Leaves, Knotted
For the Kuah Kacang:
6 Cloves of Garlic
2 Inches of Ginger
1 Inch of Galangal
2 Sticks of Lemongrass
50g of Dried Shrimp
7 Dried Chilis (Deseeded and soaked in hot water)
500g of Chunky Peanut Butter
800ml of Water
1 Tamarind Slice
2 Tablespoons Of Palm Sugar
2 Tablespoons of Salt
½ Cup Of Vegetable Oil
6 Large Sheets of Banana Leaf
Rinse the rice until the water runs clear.
Add rice into a pot with water, salt, lemongrass and pandan leaves. Cook in a rice cooker or over a stove.
Line a 9x9 inch square tray with parchment paper, with the ends sticking out at the sides of the tray to make it easier to take it out later on.
Cut up some banana leaves to fit in the tray and place it above the parchment paper for added flavour and aroma.
Once the rice is cooked, remove the pandan leaves and lemongrass from the rice.
Mash the rice using a wooden ladle.
Spread the hot mashed rice onto the tray. Place another banana leaf on top of the rice and use a smaller square tray over this to compress the rice. Weigh it down with a pestle mortar or a cast iron.
First, chop up and slice the shallots, garlic, ginger, galangal and lemongrass.
In a pan, heat up some oil and stir fry the shallots, garlic, ginger, galangal, lemongrass, shrimp and chilis for a few minutes until fragrant and softened. Once cooked, remove from the pan.
Get good quality toasted chunky peanut butter for maximum flavour.
Add the blended items into a pan along with the chunky peanut butter and half a cup of water. Mix it all together and bring it to a slow simmer before adding in the tamarind slice, palm sugar, salt and continue to cook for at least 20 minutes until the colour darkens a little.
Taste and season accordingly.