Friday, December 4, 2009
Nasi lemak or coconut milk rice is normally served at breakfast together with sambal tumis, ikan bilis (fried anchovy), fried fish or fried chicken, egg and cucumber. But one thing to note, you can't eat them regularly since it is high in cholesterol. As time goes this dish is so famous in Singapore and Malaysia, enjoyed by all races, readily available throughout the day even in shopping malls, the accompaniment also multiply that include rendang, sambal sotong (squid cooked in chili), otak-otak and many more, you are spoilt for choice.
2 cups rice (wash and drain)
3- 4 cups coconut milk
5 shallots sliced
2 slices ginger
2 pandan (screwpine) leaves (tie into knot)
sugar and salt to taste
In a deep pot, put in rice, coconut milk and the rest of the ingredients.
Cook until the coconut milk is absorbed by the rice, stirring occasionally.
Cover pot, reduce the flame and cook for about 10 minutes.
Once it is cooked, loosen the rice and remove the pandan leaves and transfer onto a plate.
Serve the nasi lemak with sambal, fried ikan bilis or egg with cucumber slices.
1. Readymade coconut milk can be used but must add water to dilute it.
2. Quantity of coconut milk must be 1 inch above the rice level if not the rice will become hard.
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