Sunday, August 14, 2011

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 RiceCumin 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

Vegetarian Delight: Indulge in Coconut Creamed Spinach

There's a common saying that inner beauty outweighs outer beauty. Yet, when faced with hole-ridden spinach, doubts arise ( Spinach Lenti...