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".
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
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.