nasi lemak

I think Nasi lemak can be named as national breakfast. Malaysian eats it for breakfast on daily basis. It’s just simply rice cooked with coconut milk. This coming weekend I will attempt my first trial of cooking nasi lemak. On the side, I will prepare sambal ikan bilis and maybe if time permits, I would like to try chicken rendang.

For nasi lemak, the ingredients are as below:

2 shallots
2 slices ginger
1 tsp salt
375-400ml coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted

1. Wash rice until clean then drain. Put rice, shallots, ginger 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.

As for sambal ikan bilis:
200g ikan bilis, soaked and washed
3 tbsp oil
1 Bombay onion, sliced


Pound:
5 shallots
2 cloves garlic
1 stalk lemon grass, thinly sliced
1/2 tsp belacan granules

1. Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well.