Nasi lemak, or Coconut milk rice is an iconic staple of Malaysian; you can get it literary anywhere from convenient stalls to 5 stars hotel. Usually nasi lemak comes with spicy sambal, and your selection of side dish including fried chicken, fish, curry and others.
- 300g long-grain rice
- 2 shallots
- 2 slices ginger
- 1/8 tbsp fenugreek seeds (halba)
- 1 tbsp salt
- 375-400ml coconut milk, from 1/2 a grated coconut
- 2 pandan leaves, knotted
- Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
- Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments