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Nasi Lemak
By poisoneyes | January 23, 2008
Ingredients:
3 cups bashmati Rice
1/2 cups Coconut milk
3 cups Water
4 Pandan leaves, cleaned and knotted
Ingredients A - for sweet chili paste:
Dried chillies, softened in water and pounded finely
Shallots
Shrimp paste
Ingredients B:
2 tbsp Sugar
1 tbsp Tamarind, soaked in 4 tbsp water, squeezed and strained
Salt to taste
Method:
Sweet chili paste.
Heat 8 tbsp oil in a wok and fry chili paste till fragrant. Add ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.
Coconut rice
- Wash the rice and drain.
- Mix coconut milk with 3 cups of water and 1 tsp salt.
- Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lover the heat. Let rice stand over low heat for 15-20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chili paste.
