Nasi Lemak, My Favourite Food

Nasi lemak (coconut milk rice) is one of the national foods in my country that is served 24/7. It is being served by all types of eateries from  hawkers to canteens to restaurants and five star hotels. It can be served as a simple breakfast or a heavy meal for lunch or dinner. In short, it is the most commonly found food in the country.  

There are many different ways of serving nasi lemak. The simplest is those that are wrapped in banana leaves or brown paper. These are usually served as breakfast but are also eaten during tea time or supper. They usually comes with sambal, cucumber and egg. For a heavier meal, it can be served with any other side dishes that are usually (but not necessarily) spicy. 

Here, I am going to share with you the recipe for the rice and the sambal, which are two essentials for the dish. 

THE RICE

Ingredients: White rice, coconut milk, water, pandan leaves (tied into a knot), fenugreek seeds, shallots, ginger, salt

Wash rice and fenugreek seeds. Add coconut milk, water (about 80% of coconut milk and 20% of water), shallots, ginger and salt. Let it soak for 30 minutes before cooking. Once the rice is cooked, fluff it.

THE SAMBAL

Ingredients: Deseeded and boiled dried chillies (50g), deseeded fresh chillies (150g), 2 onions, 250g shallots, 30g garlic, 1 inch ginger, cooking oil, water, 2 tablespoons of turmeric paste dissolved in small quantity of water, salt, sugar

Blend all ingredients except turmeric paste, salt, sugar and cooking oil. Cook the blended paste for 10 minutes before adding cooking oil and cook for another 30 minutes. Add the rest of the ingredients and cook for another 10 minutes. 

Note: Makes about 680grams of chilli paste. Can be stored in freezer for future use.