• Nasi Lemak:
  • 2 cup rice
  • 2 cups water 2 cups coconutmilk
  • 2 knotted pandan leaves
  • 1 part crushed sereh (lemon grass)
  • 1/2 cup grated coconut
  • salt to taste
  • Sambal Ikan Bilis:
  • 2 red onion
  • 1cup dried ikan bilis ( anchovies )
  • 4 clove garlic
  • 4 table spoons tamarind juice
  • 4 shallots
  • 3 dried chillies
  • 4 fresh red chillies (lombok)
  • Prawn paste ( belacan)
  • cocunut milk
  • palm sugar
  • 1 cup grated coconut
  • Salt and palm sugar to taste

Nasi lemak  is a fragrant rice dish cooked in coconut milk and pandan leaves commonly found in Malaysia , where it is considered the national dish. Nasi Lemak is one of the many favorite dishes of mine from the Malaysian Cuisine. The harmony of flavors makes this dish special. PS more dishes are found on our facebook site. Just type in a

Preparation Rice:
Clean the rice and drain. Add water, coconut milk, pandan leaves, sereh and salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.

Preparation:

Sambal Ikan Bilis: 

Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried and fresh chillies. Slice the onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamatind juice, salt, sugar, coconut milk. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and grated coconut and mix well. Serve with steaming hot Nasi Lemak. serve with boiled egg, Fried peanuts and cucumber slices.

The cucumber slice play a big part in this dish. It neutralizes and soften your taste buts and gives it the next bite that awesome experience as the first.

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