Suhaila's Kitchen

Last Chinese New Year holiday is the first time I cooked nasi lemak with the help of my mom. It was eaten with sambal ikan bilis, rendang ayam, hard boiled eggs and cucumber. Not bad for a first attempt but not good enough as compared to those sold at the stalls. I am stuffed. I have not felt so full for a long time though. 

Nasi Lemak

Ingredients:

2 cups rice

1 cup santan

1 1/2 cup water

3 slices ginger, finely shredded

3 pandan leaves, knotted

1 tsp salt

Wash the rice several times until the water is clear. Drain. Put the rice into an automatic rice cooker together with santan, water, ginger, pandan leaves and salt, and cook. When rice is cooked, fluff it with a ladle or big spoon or 'senduk'. Keep warm in the cooker until ready to serve.

Sambal Ikan Bilis

Ingredients:

80g ikan bilis, washed

3 tbsp cooking oil

12 dried red chillies, seeds removed and soaked in water

10 shallots

5 cloves garlic

2 stalks lemon grass, finely sliced

3 tbsp cooking oil

30g tamarind pulp

5 tbsp water

1 tsp sugar

2 kaffir lime leaves, finely sliced

Heat oil and fry the ikan bilis until fragrant, drain and set aside. Soak tamarind pulp in water for half an hour. Grind dried red chillies, shallots, garlic and lemon grass into a paste. Heat oil and fry paste together with sugar, kaffir lime leaves and 2 tablespoons of tamarind juice until fragrant. Add ikan bilis and stir fry for another 2 minutes. Remove and serve.

Look deliciously delicious right? So if you tend to eat nasi lemak, try to cook it yourself and you will be wanting for more.