here u r..
4 me wat makes dis nasi lemak so speacial are their sambal n nasi santan.we can take nasi lemak acttly.it hv everything u need 4 da whole day.bt!if u just take nasi lemak 4 da whle day.its bad 4 ur metabolism.think wise.then after dat i can decide whtr nasi lemak is a custom or nt.4 me.its true.coz evry malaysian hv tried nasi lemak evntho sum say its hot
nw i wud tell u al how 2 make a smells gud nasi lemak.hahaha
To Prepare Coconut Rice:
Wash rice several time until water runs quite clear
In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice]
Add shallots, ginger and pandan leaves [optional]
Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice
Loosen rice grains with a wooden ladle
Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins
When rice is done, gently fluff rice with fork
NOTE: You can use a rice cooker to cook the rice
To Prepare Sambal Ikan Bilis:
Using a mortar & pestle or blender, grind chili paste, shallots, belacan and garlic into a paste
To a wok or saucepan, add peanut or vegetable oil, heat on high until oil temperature is 350F, fry ikan bilis until crispy
Remove, drain well on paper towels
Remove all but 2 tbsp of oil, sauté ground paste for 1-2 mins
Add red onions, tamarind paste, sugar, salt to taste
Cook until gravy thickens [to a dark reddish brown]
Add ikan bilis, mix to combine, remove from heat
Dish a serving portion of coconut rice onto a plate [or banana leaf!], a little of each garnishing and some sambal ikan bilis - served hot or at room temperature
