Nasi Lemak (Malaysia Coconut Milk Rice)

Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices.

Ingredient for Coconut Rice:

- 2 cup rice
- 2 1/2 cup water
- 2 pandan leaves
- 3 shallots onion, finely chopped
- 10 tsp thick coconut milk
- 1 slice ginger
-Sugar and salt to taste

Ingredient for sambal bilis:

-1 cup dry ikan bilis (dried anchovies)
-1 large red onion
-1/2 cup peanut
- 3 tsp tamarind pulpwith 1/2 cup hot water to make tamarind paste
- 4 tbsp chili paste
- 6 shallot
- 1 tsp dried shrimp
-4 cloves garlic
- 1 large onion, slice into rounds

How to prepare:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. 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.
4. Slice the red onion into rings.
5. 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.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Clean the small fish, cut them into half and season with salt. Deep fry.
12. Cut the cucumber into slices and then quartered into four small pieces.
13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
14. Serve with fried fish, cucumber slices, and hard-boiled eggs