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.

Glutinous Rice Chicken (Loh Mai Kai)

Ingredients

• 600g glutinous rice (soaked for 3 hours)
• 2 chicken drumsticks (chopped into bite-sized pieces)
• 10 dried mushrooms (soaked and halved)
• 4 Chinese sausages (sliced diagonally)
• 4 tbsp cooking oil for oiling the bottom of the rice bowls
• 500 ml water

Chicken & Mushroom Marinade

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tbsp ginger juice
• 1/2 tbsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp dark soy sauce
• 2 tbsp shao hsing wine
• 2 Chinese soup spoons cooking oil

Note: For the mushroom must squeeze out the water before marinade ingredients in a bowl and mix well then add in the mushrooms and mix thoroughly.

Seasoning For The Glutinous Rice 

• 1 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp soy sauce
• 2 tbsp shallot oil
• 1 tsp salt
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp shao hsing wine

Methods:

1. Drain the glutinous rice, add in 500 ml of water and steam for 25 minutes. Stir in the seasoning whilst still hot. Mix well and set aside.
2. Marinate the chicken & mushroom pieces for 1 hour
3. Oil the bottom of a porcelain Chinese rice bowl. Place in 1 piece each of the chicken, mushroom and sausage.
4. Spoon glutinous rice on top and press it down and level the glutinous rice over the chicken, mushroom and sausage with the back of the spoon
5. Cover the bowl with aluminium foil and steam for 25 minutes

Pandan Rice

For 3 - 4 person

Ingredients:

• 8 pandan leaves or more (screw-pine leaves)
• 1/2 tsp salt 
• 200ml water 
• 100ml santan (coconut milk) (I did not put this)
• 150ml water 
• 250g rice 

Methods:

1. Wash rice and set aside to drain.
2. Blend together the pandan leaves, salt and 200ml water. Sieve to extract juice.
3. Put washed rice, pandan juice, and water into a rice cooker.
4. Switch on the rice cooker and let it cook until done.
5. Mix with chicken curry or other curry. it will be thumb up!!