Nasi Lemak

Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour.

Nasi lemak is a popular breakfast dish in Malaysia. It is often sold packed in newspaper, brown paper or banana leaf. With roots in Malay culture, its name is a Malay word that literally means 'rice in fat'. The name is derived from the cooking process whereby rice is soaked in rich coconut cream.

INGREDIENTS :

2 cups rice

2 pandan leaves (tied in knot)

1 shallot - chopped

10 tsp thick coconut milk

1 small piece sliced ginger

Salt and sugar to taste

1/2 cup dried ikan bilis (anchovies)

4 shallots

1 small piece belacan (shrimp paste)

1 clove garlic

1 large onion - sliced

1/2 cup tamarind juice

8 dried chillies - soaked

To Prepare Rice:

Wash and clean rice

Add 2 cups of water and coconut milk

Add shallots, gigner and pandan leaves

Bring to boil, lower heat, simmer for about 10-15 minutes until water has been absorbed

Loosen rice grains with wooden ladle

Cover pot and leave rice to cook for 10-15 minutes



To Prepare Sambal:

Heat oil and fry ikan bilis until crisp. Keep aside .

Heat oil in wok and fry pounded ingredients till fragrant

Add sliced onions, tamarind juice, salt and sugar

Cook till gravy thickens

Add ikan bilis and mix well

Remove from heat

Serve with sambal ikan bilis, garnished with cucumber slices, sliced hard-boiled egg and roasted peanuts