As in most countries of Southeast Asia, rice is staple. It is served for lunch, dinner and often breakfast. Originally eaten as a hearty breakfast Nasi Lemak is a meal of rice cooked in santan[coconut milk] served with a side of Sambal Ikan Bilis [dried anchovies cooked in a sambal]or Prawn Sambal, cucumber slices, hard boiled egg and peanuts, and traditionally packaged in a fresh banana leaf as above.It can be found in most of the stalls around Malaysia.The image above is copy right of FLAVOUR magazine.So please do not use it for any commercial purpose
Nasi Lemak:Boiled egg, a simple cucumber and pineapple salad, fried anchovies, fried peanuts/groundnuts , and chicken rendang.This would be the standard nasi lemak that will be served in Cafe and Hotels.There would also be a Water Convolvulus stir fry to go with this dish.(This time I didnt prepare it so not in the image!!)At some hotels they do serve prawn sambal too.
500 gm long grain rice (wash and soak in water for 15 minutes then drain it)
700 ml Coconut Milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)
Combine the rice grain, coconut milk, ginger, salt and screwpine leaves in a rice cooker.
Add 1/2 tsp of oil to prevent the rice from sticking.
Once the rice is cooked stir it with a fork.
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