8C+Nasi+Lemuni



__**HISTORY **__ "Lemuni Rice" is named over "Lemuni" plant that can grow up to five meters tall. It can be described as a cross between a shrub and a tree with a single woody stem (trunk). It has pointed leaves with five leaflets set like a hand. It can be used for several medicinal purposes such as acts as relief of asthma & pharyngitis, a recommended relief of rheumatism, dyspepsia, boils, diarrhea, can be used as treatment for cough, colds, fever and flu and other broncho-pulmonary disorders, alleviate symptoms of chicken Pox, and as a removal of worms, and boils. In order to cook "Lemuni Rice", the Basmati Rice was first cooked with Coconut Milk and flavored with the Lemuni leaves. Lemuni leaves acts as a special ingredient to provide a good smell to the rice and blacken the colour of the rice. The rice was robust in Coconut flavor with a gentle leafy-green aroma from the leaves, just as good as Nasi Lemak, a healthier version that is. The soul to this dish was their thick, rich and creamy Chicken Curry. The Chicken Thigh was tender and the dish was well-executed. Little effort was necessary to detach the meat, a lovely accompaniment to the flavorful Nasi Lemuni. =__RECOMMENDED RESTAURANT __=



[|Jawi House Café & Gallery] 85 Armenian Street, George Town, Penang Island 10200, Malaysia Ranked #10 of 513 Restaurants in George Town

One of their best-sellers and signature dishes will be this Herbal Lemuni Rice (Rm 15). For the uninitiated, the medicinal Lemuni leaves or known as Vitex Trifolia are used traditionally as natural remedy to ease headache, Mosquito diseases; Nasi Lemuni has been a traditional confinement dish to many Malay women too. The medicinal leaves are believed to enhance blood blow and heal digestive system. The dish is not commonly found in Penang; as for the Herbal Lemuni Rice set of Jawi House comes with a bowl of Chicken Curry, some crisp and crunchy deep fried Anchovies, Hard Boiled Egg served with their home-made Sambal Chili Paste.



=__**RECIPE **__= Ingredients:


 * 3 cups of rice
 * 3 handful of black Lemuni shoots
 * 1 handful of Inai leaves (optional)
 * 3 cups of coconut milk
 * 1 1/2 cup of water
 * 1/4 teaspoon of fenugreek
 * 1/4 teaspoon of blackpepper
 * 2 cloves of shallot, dihiris
 * 1 clove of garlic, sliced
 * 1 inch of ginger, sliced
 * <span style="font-family: Tahoma,Geneva,sans-serif;">salt and sugar (depends)

<span style="font-family: Tahoma,Geneva,sans-serif;">Steps:


 * 1) <span style="font-family: Tahoma,Geneva,sans-serif;">Blend Lemuni shoots and Inai leaves with 1 ½ cup of water. Sieve the juice and remove the excess.
 * 2) <span style="font-family: Tahoma,Geneva,sans-serif;">Wash the rice and insert it in the rice cooker.
 * 3) <span style="font-family: Tahoma,Geneva,sans-serif;">Insert the Lemuni and Inai juice along with coconut milk, shallots, garlics, ginger, fenugreek and black pepper. Stir it well.
 * 4) <span style="font-family: Tahoma,Geneva,sans-serif;">Add salt and sugar. Insert more water or coconut milk if you need to.
 * 5) <span style="font-family: Tahoma,Geneva,sans-serif;">Cook the ingredients in the rice cooker.
 * 6) <span style="font-family: Tahoma,Geneva,sans-serif;">After it is cooked, serve it with egg sambal / fried fish / fried anchovies and cucumber.
 * 7) <span style="font-family: Tahoma,Geneva,sans-serif;">Note: Lemuni shoots are used instead of Lemuni leaves because the leaves part is bitter. But the rice will not be affected even if the Lemuni leaves are used