Nasi Lemak Recipe
 Coconut Rice - Malay Style

Ingredients:

Main :
3 cups
1
2 sheaves
455 g/1 lb
680 ml/ 24 fl oz
1/2 tsp

Accompaniments:

Goreng Ikan (Fried Fish)
455 g/ 1 lb
1/2 tsp
1 tbsp
1 tbsp
3 tbsp

Sambal Belacan (chilly Paste)
12
2.5 cm x 2.5 cm x 0.625 cm

Ikan Bilis (Dried Anchovies)
115 g/ 4 oz
6
3 tbsp
2 tsp
1 tbsp
115 g/ 4 oz

Telor Goreng (Fried Eggs)
6 tbsp
6
 

Garnish:
1
1
 

rice (rice cooker measuring cup)
onion
pandan leaves
grated coconut
water
salt

small fishes e.g yellow tail
salt
tamarind pulp
water
cooking oil

fresh red chilies
belacan (shrimp paste)

ikan bilis (dried anchovies)
shallots
cooking oil
sambal belacan (chilly paste)
sugar
roasted groundnuts

cooking oil
eggs
sprinkling of light soy sauce
dash of pepper

cucumber
pineapple

Method:

A. For main:

1. Wash rice and drain.

2. slice thinly onion.

3. Tie pandan leaves into a knot.

4. Prepare thin coconut milk with 680 ml/ 24 fl oz) water. Add salt.

5. Boil rice, onion and pandan leaves in coconut milk, stirring often. When all coconut milk is absorbed, lower fire to the smallest and cover for 15 minutes or until rice is cooked. Discard pandan leaves. Fluff rice with wooden spatula. serve with accompaniments and garnish.

B. Accompaniments:

For fried fish:

1. Clean fishes and rub with salt.

2. Mash tamarind pulp with 1 tbsp water to loosen pulp and marinade fishes for 1/2 hour.

3. Heat oil. Fry fishes until dark brown and crispy. Serve.

For chilly paste:

1. Seed chilies.

2. Grill shrimp paste.

3. Grind or pound together coarsely. Serve.

For dried anchovies:

1. Clean and wash dried anchovies. Without oil, fry in hot pan until dry and crispy. Remove and allow to cool.

2. Slice shallots.

3. Heat oil. Fry shallots until fragrant. Add chilly paste (taken from above preparation) and sugar. stir.

4. Add dried anchovies and roasted groundnuts. Mix well all ingredients. Serve.

For fried eggs:

1. Heat 3 tbsp oil and crack in 3 eggs. bathe oil over yolks until they solidify. Sprinkle light soy sauce and pepper over eggs. Remove when whites are brown and crispy at the edges.

2. Repeat for remaining eggs. Serve.

C. For garnish:

1. Slice coarsely cucumber.

2. Remove skin, eyes and core of pineapple. Cut into 8 lengthwise and slice coarsely. Serve.

Note: If coconut rice is prepared at home, additional accompaniments may be included. They are:
 -Fried Prawns in Tamarind (Char Asam Hae)
 - Fried Spicy Vegetables (Sambal Kangkong)
 - Sambal Udang (Spicy Shrimps)