Ingredients for rice
1 cup rice
3 pandanus leaves
1 grated coconut
Salt to taste
Method
Clean the rice and drain. Squeeze out 2 cups of thick coconut milk, add in with the rice along with pandanus leaves. Add in salt, if you desire, you can also add in some sliced ginger and shallots.
Ingredients for anchovies sambal
1 Bombay onion
1/2 cup dried ikan bilis (dried anchovies)
1 clove garlic
2 tbsp tamarind juice
4 shallots
8 dried chillies
Belacan paste (optional)
Salt and sugar to taste
Method
Fry the anchovies until crisp and put aside. Grind belacan paste together with shallows, garlic and deseeded dried chillies. Slice the Bombay onion into rings. Heat 2 tablespoons of oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Then,,add tamarind juice, salt, sugar. Leave it to cook, stirring occasionally until the gravy thickens. Add in the anchovies and mix well. Serve with steaming hot nasi lemak, accompanied by half hard boiled egg, slices cucumber and fried peanuts.
1 cup rice
3 pandanus leaves
1 grated coconut
Salt to taste
Method
Clean the rice and drain. Squeeze out 2 cups of thick coconut milk, add in with the rice along with pandanus leaves. Add in salt, if you desire, you can also add in some sliced ginger and shallots.
Ingredients for anchovies sambal
1 Bombay onion
1/2 cup dried ikan bilis (dried anchovies)
1 clove garlic
2 tbsp tamarind juice
4 shallots
8 dried chillies
Belacan paste (optional)
Salt and sugar to taste
Method
Fry the anchovies until crisp and put aside. Grind belacan paste together with shallows, garlic and deseeded dried chillies. Slice the Bombay onion into rings. Heat 2 tablespoons of oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Then,,add tamarind juice, salt, sugar. Leave it to cook, stirring occasionally until the gravy thickens. Add in the anchovies and mix well. Serve with steaming hot nasi lemak, accompanied by half hard boiled egg, slices cucumber and fried peanuts.
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