- Prep Time:
- Cook Time:
- We Suggest:
2 cups Rice
3 Pandan Leaves, (tie them into a knot)
150g Coconut Milk
2 thin slices of Ginger
Tamarind Pulp (size of a small ping pong ball)
1 cup Water
1/2 Red Onion
1 clove Garlic
10 Dried Chillies
1 cup Chilli Paste
1 teaspoon Belacan (Prawn Paste)
1 tablespoon Sugar
10 pieces Kuning Fish
2 teaspoons Turmeric Powder
Oil, for frying
Crispy Fried Ikan Bilis
4 Eggs, fried to omelette
Salt to season
Directions for Nasi Lemak
- Rice: rinse your rice and drain. Add the red onions, coconut milk, ginger slices, a pinch of salt and mix well with water.
- Add the pandan leaves into the rice and cook your rice.
- Heat up a pan with a little oil, beat 2 eggs in a bowl seasoned with salt and pepper and fry.
- Clean the fish, slightly coat them with turmeric powder and season with salt. Deep fry till crispy. Allow them to drain on paper towels.
- To make the chilli sambal, pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
- Heat some oil in a pan and fry the sambal until fragrant.
- Serve the rice with fried fish, cucumber slices, ikan bilis, sambal chilli and slices of egg.