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Ingredients

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

4 Shallots

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

Peanuts

Sliced Cucumbers

4 Eggs, fried to omelette

Salt to season

 

Directions

Directions for Nasi Lemak

  1. Rice: rinse your rice and drain. Add the red onions, coconut milk, ginger slices, a pinch of salt and mix well with water.
  2. Add the pandan leaves into the rice and cook your rice.
  3. Heat up a pan with a little oil, beat 2 eggs in a bowl seasoned with salt and pepper and fry.
  4. Clean the fish, slightly coat them with turmeric powder and season with salt. Deep fry till crispy. Allow them to drain on paper towels.
  5. 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.
  6. Heat some oil in a pan and fry the sambal until fragrant.
  7. Serve the rice with fried fish, cucumber slices, ikan bilis, sambal chilli and slices of egg.