NASI LEMAK

For Rice
4 cups rice
200ml coconut milk
300ml of water
6 pandan leave
5 slice of ginger
pinch of salt

Method

1. Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
2. Pour coconut milk, water, ginger, and salt over the rice and leave to soak for 30mins (make it more fluffy).
3. Cook the rice.Once “cooking” button auto switched to “keep warm” button. Then fluff the rice with a fork or chopsticks.
4. Leave it warm in the rice cooker before serve.

For Sambal
15g dried chili 
2 fresh red chilies
3 large onions
5g knob of belacan (shrimp paste)

50g Gula Melaka or Normal Sugar
1pc tamarind peel (asam keping)
1 cup cooking oil
½ cup water
salt to taste

Method

1. 
   
2. Blend dried chilies, fresh red chilies, onions and belacan (with little water) till fine paste.
3. Heat cooking oil in a wok, deep fry 1 cup of Ikan Bilis (anchovies) till golden brown. Remove fried Ikan Bilis and keep aside for later serve with nasi lemak.
4. Add in blended chili paste into remaining oil, sauté till aroma.
5. Add in gula Melaka, tamarind peel and salt, continue to sauté over low flame for 30mins. Cook till half way, the paste will become thick, add in water and continue cook.
6. Serve with coconut rice and other condiments like fried Ikan Bilis, cucumber slices, hard-boiled eggs, roast peanuts and other as per your preference.