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

candlenuts (buah keras)
shallots (bawang merah)
red chilies
shrimp paste (blachan)

Directions:

1. 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.