Nasi Lemak

Serves 4-6


Ingredients:

1 cup (150g) rice, washed & drained
2 cups (500ml) coconut milk
3 pandan leaves, tied in a knot
¼ tsp salt

Prawn Sambal:
10-12 prawns, shelled & deveined
1 large onion, sliced
Pound together:
- 2 dried chillies
- 2 fresh chillies
- 1 small piece dried shrimp paste
- 1.3cm piece galangal
- 1 candlenut
¼ tsp salt
1 tsp sugar
2 tbsp tamarind juice
2 tbsp cooking oil

Garnishing:
2 hard-boiled eggs, sliced
2 small mackeral, deep-fried till crispy
60g peanuts, lightly salted & dry-fried
1 piece yellow bean curd, deep-fried & sliced thinly
¼ cucumber, cut in chunks
60g kangkung, scalded


Method:

1. Wash and clean rice. Put the rice in a small pot. Add the salt, coconut milk and the pandan leaves. Bring to the boil.
2. When the rice begins to boil, lower heat. Simmer gently for 10-15 minutes until all the water has been absorbed. Remove from heat. Loosen rice grains with a pair of chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
3. Prepare the garnishing and prawn sambal while rice is being cooked.
4. For the sambal, heat oil and fry onions until slightly brown. Add the pounded ingredients and fry until fragrant.
5. Add prawns and fry for 2-3 minutes. Add sugar, salt and tamarind juice. Allow to cook for another 4-5 minutes. Dish up.
6. Serve the rice with the sambal and other garnishing.