Nasi Lemak

Nasi Lemak can be cooked in a variety of ways, ranging from the Malay, Chinese and Indian variation. It truly is a dish that symbolises the diversity of our country. This recipe was first published in Flavours.magazine.

Print Recipe
Servings
4servings
Servings
4servings
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Sambal ikan bilis
Servings: servings
Units:
Instructions
To prepare rice:
  1. Place rice, salt and pandan in a rice cooker. Pour santan over until about 2cm above the level of the rice. Cook rice till done, then fluff with a wooden ladle. Sprinkle any remaining santan over and stir to mix. Allow to stand for 10 to 15 minutes, and keep warm.
To make sambal:
  1. Place the chillies, shallots and candlenuts in a blender and process to a paste, adding a little water if necessary. Heat oil in a wok over medium heat, sauté the paste until fragrant, stirring continuously. Then add the rest of the ingredients and simmer for 1 minute. Set aside.
To serve:
  1. Spoon rice onto a cleaned banana leaf and arrange sambal, hard-boiled egg, cucumber, peanuts and ikan bilis around it.

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