Nasi Lemak

 

 Ingredients:

4 cups rice, rinsed and drained
200ml coconut cream +  water  (adjust the amount of water accordingly)
4 screwpine leaves (pandan leaves)
1 lemongrass, crushed
salt, to taste

Method:

• Cook rice together with coconut cream, water, salt, crushed lemongrass and knotted screwpine  leaves in an electric rice cooker.
• Fluff the rice with a pair of chopsticks. Keep warm in the rice cooker.

Sambal Ikan Bilis (Anchovies)


Ingredients: (approximately ...)

Blend together into paste -
200g shallots
30g garlic
20g turmeric
40g galangal
2 stalks lemongrass
40g candlenuts
20g dried chillies (washed and soaked in hot water until softened)
2 tbsp chopped ginger flower (Bunga Kantan)
sugar, salt and fish sauce to taste


400g ikan bilis, washed and drained
1 onion, sliced
200ml coconut cream
2 tbsp tamarind paste (or to taste)

Method:

• Without oil, fry ikan bilis until dry.  Then add in oil and and fry until lightly crispy.  Set aside.
• Heat oil in a wok and stir fry blended chili paste until fragrant and oil separated.  Add sliced onions and fry until softened.
• Add in fried ikan bilis and stir to combine.  Then add in tamarind paste, coconut cream and fish sauce.
• Season with salt and sugar.

Sambal Egg

• Cook the eggs for about 10 minutes (hard boiled).  Remove the shells.
• Deep fry the eggs until brown.  Remove.
• Cook the fried eggs in the chilli sambal with coconut cream (optional) and serve with nasi lemak.