Free Online Recipes

Malaysian Nasi Lemak

Ingredients:
2 cups of rice
3 screwpine leaves / pandan leaves (tie them into a knot)
Salt to taste
1 small can of coconut milk (5.6 oz size)
2 slices ginger
Some water

Tamarind Juice:
1 cup of water
Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal):
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients:
2 hard boiled eggs (cut into half)
1 small cucumber (cut into slices)

Method:

1. Rinse your rice and drain. Add the coconut milk, a pinch of salt, ginger and some water, stir well. Add the pandan leaves into the rice and cook your rice.
2. When rice is cooked, fluff it with a pair of chopsticks. Keep warm in the cooker until ready to serve.
3. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
4. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
5. Slice the red onion into rings.
6. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
7. Heat some oil in a pan and fry the spice paste until fragrant.
8. Add in the onion rings.
9. Add in the ikan bilis and stir well.
10. Add tamarind juice, salt, and sugar.
11. Simmer on low heat until the gravy thickens. Set aside.
12. Cut the cucumber into slices.
13. Dish up nasi lemak and pour some sambal ikan bilis.
14. Serve with cucumber slices  and hard-boiled eggs.