Classic Nasi Lemak
3 cups long grain rice
1 1/2 cups coconut milk
2 tsp cooking oil (to prevent the rice from sticking together)
1 1/2 water
1in ginger, sliced thinly
1 red onion, sliced thinly
1 pc/knot pandan leaf
1 stick lemongrass, smashed
1 tsp fenugreek
Salt to taste
5 boiled eggs (cut into half)
1 cucumber, sliced round
150g medium-sized ikan bilis, deep-fried till golden brown and crunchy
150g peanuts (roasted)
10 salted fish (ikan sepat masin)
100g dried chillies, soaked in water, boiled and blended
60g shallots, blended
30g garlic, blended
30g dried shrimp paste (belachan), baked or roasted about 15 minutes
50ml tamarind juice (mixed with water)
100g medium-sized ikan bilis, peeled
100g red onions, sliced
Salt and sugar to taste
Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
Now add water.
Add sliced ginger and red onions. Then add pandan leaf and lemongrass.
Cook rice in rice cooker until soft for about 30 minutes.
Take out all seeds from the dried chillies so that the sambal will not be too hot.
Then boil and blend the chillies.
Then add chillies, shallots, garlic and belacan in some water (just enough to cover the ingredients) into the blender and grind till fine.
Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.
Add tamarind juice. Cook until the chilli mixture turns a little dark red. Do not overcook as the mixture will turn darker and darker. Then add ikan bilis and red onions.
Lastly, add salt and sugar to taste.