Nasi Lemak

The ever loved, the ever popular and the ever sensational, nasi lemak is also a good time for anytime meal. We Malaysians simply adore Nasi Lemak. Tell me, where not we have not tasted nasi lemak? From road-side stalls, from hawkers stalls in coffee shops, from restaurants and from hotels. Basically, nasi lemak is everywhere we turn to. So, I made as well. My version of course. Rice (Nasi Dagang, Ghee Rice, Tomato Rice, Cumin Rice, Belacan Fried Rice & Kampung Fried Rice) cooked with coconut milk, pandan juice, cloves and salt. Condiments for nasi lemak varies. Essentially should be sambal/chilli gravy, boiled/fried eggs, fried anchovies/ikan bilis, fried peanuts and cucumber slices etc etc.Topped up with chilli flakes as in this recipe and for the sambal, here's to Sambal Sotong. 

Ingredients

For the Rice:

2 cups rice

10 pandan/screwpine leaves

1 1/2 cups thick coconut milk

1 1/2 water 

4 cloves (optional but perhaps you would like add)

Salt for taste

For Dried Prawns Chilli Flakes:

1 cup dried prawns - soaked in water for about 15 mins and drained

Chilli flakes/powder dried red chillies - as per taste

3 tbsp oil

For Salad:

1/2 green capsicum - sliced thinly

6 leaves of Chinese cabbage - sliced

2 tbsp olive oil
1 stalk coriander leaf - sliced

Salt for taste

Method:

For the rice
Blend pandan/screw pine leaves with coconut milk.
Strain and pour in the rice cooker.
Add rice, water (as needed), cloves and a pinch of salt.

Let it cook and fluff up.

For Dried Prawns Chilly Flakes:

Dry blend/process/pound prawns to powder them. 

Heat oil, fry prawns and chilly flakes together.

Stir and fry till crispy. 

Remove from heat.

For the Salad:

Blanch capsicum and cabbage to soften.
Combine with olive oil, sliced coriander leaves and salt.
Serve rice with the sambal and condiments.

Don't forget to trend alongside "cook with nava-k" on every other social media please!!