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
3 tbsp
4 tbsp
1/2 tsp
1/4 tsp
rempah (pound finely):
3
10
2
1 tsp
kangkong, only use
young tender portion of stalks
oil
water
salt
sugar
Heat a frying pan
until very hot, add in 3 tbsp oil. Fry the
rempah, add the 1/4 tsp sugar and 1/2 tsp salt,
sprinkle with the water, and then add the
kangkong. Cook until the vegetables is just
done.
Variation: 150 g
small, peeled fresh prawns may be added just after
frying the rempah.