Nasi Lemak

Ingredients:

Nasi Lemak:

3 cups basmathi rice
1 1/2 cups coconut milk
2 cups water
1 small knob ginger & 1 red onion (grind into paste)
3 pcs pandan leaves (tight into knot)
1 stick lemongrass, smashed
salt to taste
• 
  

Side Dishes:

  6 boiled eggs (cut into half)

• 1 bunch of kangkong, fired with garlic and set aside (or u may use cucumber)
• 200g medium-sized ikan bilis, deep-fried till golden brown and crunchy
• 
  

Sambal Tumis:

• 100g dried chillies, soaked in water, boiled and blended
• 100g shallots, blended
• 15g garlic, blended
• 40g dried shrimp paste (belachan), baked or roasted about 15 minutes
• 1tbsp tamarind paste (mixed with 5tbsp of water)
• Salt and sugar to taste

Method:

Nasi Lemak:

1. Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
2. Heat up rice cooker and 1 tbsp of oil. Fried ginger and red onions paste until fragrant.
3. Add in rice with water. Then pandan leaves and lemongrass.
4. Cook rice in rice cooker as per rice cooker instruction.

 

Sambal Tumis:

1. Soak dried chillies in boiling water for 20 minutes drained.
2. Then put chillies, shallots, garlic and belacan with some water into the blender and grind till fine.
3. Heat wok and add in some oil. Keep frying the chilli paste until it changes colour and fragrant. (Keep adding oil when frying ~around 1/2 cup of oil).
4. Add tamarind juice. Cook until the chilli mixture turns a little dark red colour. Add in sugar and salt to taste.

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