Nasi Lemak

prep time:: 35 minutes
total time:: 45 minutes

Makes 10 portions

Rice cooked in coconut milk served with hot and spicy chilli paste,fried whitebait,crunchy groundnuts,cucumber and boiled egg.

ingredients

For the rice(Nasi Lemak):
800 gm Long grain Rice
450 ml Coconut milk
400 ml Water
80 gm Ginger,ground
3 cm Ginger,thinly sliced
salt to taste
For the garnish:
4 nos Eggs
300 gm Cucumber,peeled and sliced
90 gm Groundnuts
150 gm Whitebait,fried
For the chilly paste(Sambal):
30 ml cooking oil
110 gm onion,minced
30 gm garlic
100 gm ginger,minced
150 gm chilly paste
40 gm sugar
60 ml tamarind juice
salt to taste

directions

1
1.In a stockpot,mix together coconut milk,water,ground ginger,salt and rice.Cover and bring to a boil.Reduce to medium heat and simmer for 20-30minutes or until done.
2
2.While the rice cooks,cut the boiled eggs into halves.Fry the groundnuts and cook briely until lightly browned.Place on a paper towel to dain excess oil.Return to skillet,then fry the whitebait,briefly cook,turning until crisp.Dry on a paper towel.
3
3.To prepare the sambal,heat up the cooking oil.Stir in the minced onion,minced garlic,minced ginger and minced shallot.Cook until they are fragrant for about a minute or two.Mix in the chilly paste,cook for 10 minutes over medium heat;stirring occasionally.If the chilly is too dry,add a small amount of water.Add to the paste the remaining whitebait and the sliced onion.Cook for another 5 minutes.Pour in the tamarind juice,season with salt and sugar.
4
4.Cook until it thickens.
5
5.Serve the Sambal over the warm Nasi Lemak and accompany with groundnuts,fried whitebait,cucumber slices and halved boiled egg.

notes

A normal breakfast dish,also served at any time of the day.The rice has a creamy coconut taste and perfumed with the fresh ginger.The Sambal compliments the creamy rice with a mild hot and spicy taste.And washed away the heated tastebuds with the cucumber

Source: Amir Rose Jaafar