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)

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Ingredients:

500g yellow noodles
200g beansprouts
200g kangkong (water spinach)
500g large prawns
250g fillet of pork
2 tbsp oil
1 tbsp chopped garlic

Soup Stock:

500g rib bones
1 pig’s tail (optional)
2 pieces sugar cane
2.5 litres water
30g rock sugar
1 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)
2-3 red chillies (cut into strips)
3 hard-boiled eggs (shelled and quartered)
1 piece fried fish cake (cut into slices)

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Ingredients:
1 packet vermicelli
3 eggs, beaten
2 tbsp oil
2 tbsp chopped garlic
100g char siew (shredded)
100g prawns (shelled)
1/2 carrot (shredded)
1/2 big onion (shredded)
a handful beansprouts

Seasoning:
2 rice bowls stock
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp sugar
a dash of pepper
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Accompaniments:
100g de-shelled fresh cockles
2 pcs fried fish cake (sliced)
300g prawns (blanched, de-shell, sliced)
Laksa Leaves (mince thinly)
250g bean sprouts (blanched)
500g thick bee hoonChillies

Ingredients A:
200g ready minced chillies

Ingredients B Mince together)
100g shallots (remove skin)
10 candlenuts (buah keras)
1 small pc belacan

Ingredients C:
50g sugar

Method:
1. Heat oil, add Ingredient A and B, sauté till fragrant.
2. Add sugar, stir fry till sugar dissolved, dish out for use later.

Curry gravy:

Ingredients A 1½ grated coconut)
500g thick coconut milk
1½ litre coconut milk

Ingredients B Mince together)
200g shallots (remove skin)
3 stalks lemon grass (use only root portion)
1 pcs kunyit (remove skin)
1 pcs lengkuas (remove skin)
6 candlenuts (buah keras)
1pcs belacan

Ingredients C: (washed, soak for 10 mins, minced)
200g dried shrimps

Ingredients D:
Some taufoo pok, cut into halves

Ingredients E:
Some ready fried chillies

Method :
1. Add 1 cup water to 1½ grated coconut, squeeze 500g of thick
coconut milk, set aside for use later. Add water again, squeeze
1½ litre coconut milk, strained, put into rice cooker.
2. Heat up oil, sauté Ingredient B till fragrant.
3. Add Ingredients C, fry till cooked and fragrant, add into
rice cooker.
4. Drop in Ingredients D, set rice cooker to cook, cook till boiling.
5. Add thick coconut milk and bring to a boil.
6. Add some ready fried chillies.
7. Add sugar and salt to taste.