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:

0.6 kg / 1 kt
2.28 litres/ 80 oz
1

2
1 tsp

rice
water
coconut, grated squeeze for creme, add 225 ml/ 8 oz water, squeeze for milk, discard pulp
daun pandan
salt

Directions:

1. Bring the water to boil, add the rice, and boil for 10 minutes. Drain the rice, add the hot rice immediately to the coconut creme and 1 tsp salt. Set aside, covered, for 10 minutes, until the rice absorbs the liquid. Bring the water in a steamer to boil, steam the rice and pandan leaves together for about 5-10 minutes.