A delicioues and filling breakfast.
Nasi lemak is widely known in Malaysian.
'Nasi' means rice. 'Lemak' is the milky water of the grated coconut when squeezed. Fragrance rice cooked with coconut milk and pandan leave. Served with spicy sauce sambal, fried anchovies (ikan bilis), boiled egg, peanut (kacang) and cucumber.
INGREDIENTS
(RICE)
2 cup - Basmati Rice
1/2 - Grated coconut (500gm milk)
3 - Garlic
1in - Ginger
2 - Screwpine leaves (Pandan)
2 - Lemon grass (Serai)
1/2 tsp - Salt
(SAMBAL) Gravy
10 piecec - Dried chilli
1 clove - Garlic
4 - onion
2in -Ginger
2 - Tomatoes
1/4tsp - salt
1/2 tsp - sugar
1 cup - dried anchovies
(FRY)
1 cup - Peanut
1 cup - Anchovies (Ikan billis)
(SIDE DISH)
Boiled eggs
Cucumber
METHOD
(1.) Rinse rice and drain. Into a rice cooker add rice, garlic, ginger, lemon grass, screwpine leave, salt and coconut milk and switch on the cooker.
(2) Rinse the dried anchovies and drain. Fry anchovies until light brown and put aside
(3) Grind together soaked chilli, garlic, onion, ginger and little bit of water in a food processor like a paste.
(4) Heat enough oil and fry the paste until fragrant. When you see oil pops out from the paste its time to add chopped tomatoes. Stir for a couple of mins then add some water, salt and sugar to taste. Simmer on low heat until gravy thickens add in fried anchovies and give a stir. Dish out to a serving bowl.
(SERVING)
Dish up coconut rice and place it in the center of a plate. Pour some sambal anchovies on top of rice. Place cucumber, egg, fried anchovies and peanut around the rice.
