NASI LEMAK RECEPIE

• Prep Time: 15 minutes
• Cook time: 45 minutes
• Yield: 2-4
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Ingredients:

• For the coconut rice
• Basmati Rice - 2 cups
• Pandan Leaves (Screwpine leaves) - 6 pieces
• Ginger - 3 inch knob, slightly bruised
• Coconut Milk (Ayam brand is the best!) - 270 ml
• Boiled Hot Water - 2 cups
• Salt - To taste
• For the sambal
• Dried Chillies - 30 pieces, deseeded and soaked in hot water
• Shallots (Small red onions) - 3, quartered and 2 sliced thinly
• Peeled Garlic - 12 cloves
• Tomatoes - 5 pieces, quartered
• Belacan (Shrimp Paste) - 1 tsp, roasted on low heat to remove raw smell
• Serai (Lemongrass) - 1 , the white part sliced thinly
• Green Chillies - 1, sliced thinly
• Ginger/Garlic Paste - 1 tbsp
• Dried Shrimps - 1 tsp, soaked in hot water
• Ketcap Manis (Sweet soy sauce) - 3 tbsp
• Canola Cooking Oil - 5 tbsp

Instructions:

To cook the coconut rice:

1. Soak rice in normal tap water for 30 minutes first.
2. Thereafter, drain the water, add the bruised ginger knob, coconut milk, hot water and salt.
3. Knot the pandan leaves and add them in to the rice mixture as well. For an example of how to knot the pandan leaves, refer to the main image.
4. Cook rice in rice cooker for 15-20 minutes. Mine usually cooks in 15 minutes.
5. Coconut rice ready to be devoured! :-)

To cook the sambal:

1. Throw in the soaked dried chillies, soaked dried shrimps, peeled garlic cloves, quartered shallots, belacan, tomatoes into a blender with as little water and blend finely. You may add more water if you prefer a watery sambal. I like mine fairly dry.
2. Heat a medium sized wok with canola cooking oil.
3. Once oil starts spluttering, add the sliced lemongrass and green chillies.
4. Add in the sliced shallots and saute till they turn golden brown in colour.
5. Add the ginger/garlic paste and saute till the raw smell disappears.
6. Add the chilli paste in with salt and let it cook on low heat covered for 25 minutes. Stir in between to make sure it does not get burnt in the process.
7. Before removing the sambal from the stove, add in the ketcap manis according to the sweetness you desire. Some prefer their sambal to be really fiery and spicy whereas others prefer a sweeter one.
8. Sambal ready to be served with coconut rice, fried anchovies, boiled eggs and some freshly cut cucmber slices. Enjoy! :-)