Nasi Lemak, coconut rice served with a variety of spicy dishes, may be an elaborate feast, a simple home dinner or just a snack. The only difference is in the number of dishes served.

In Singapore, hawkers (roadside foodsellers), prepare small packets of coconut rice with a slice of cucumber, a few ikan bilis and some sambal. These inexpensive packets are neatly wrapped in banana leaves. The melodious sound of the hawker advertising her product can often be heard as she calls out, "Nasi lemak, nasi lemak".

Ingredients:

605g /1 kt
6 rounded tbsp
6
6
1 stalk
6 tbsp
1 1/2 tbsp
1 tbsp

rempah (pound finely):
4
1
1 1/2 tbsp

fish (Ikan Tenggeri), cleaned & cut into small pieces
tamarind (assam), 855ml/30 oz water, strain & use liquid only
red chilies, slit lengthwise from centre to end
green chilies, slit lengthwise from centre to end
lemon grass (serai), crush slightly
sugar
salt
oil

shallots (bawang merah)
thumbsize piece of tumeric (kunyit)
shrimp paste (blachan)

Directions:

1. Strain the tamarind water into a deep pot. Add in lemon grass, 6 tbsp sugar, 1 1/2 tbsp salt and rempah, and bring to boil. Add in the chillies and the fish, bring to boil again and simmer for 5 minutes. Add in 1 tbsp oil. Serve hot.