Nasi Lemak

Sambal Ikan Bilis

Sambal Udang

Nasi Lemak

1. 300g long grain rice
2. 2 shallots
3. 2 slices ginger
4. 1/8 tsp fenugreek seeds ( halba )
5. 1 tsp salt
6. 375-400ml coconut milk (from 1/2 a grated coconut)
7. 2 pandan leaves, knotted

Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains. Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Sambal Ikan Bilis

1. 100g ikan bilis , soaked and washed
2. 3 Tbsp oil
3. 1 Bombay onion, sliced
4. 2 Tbsp chilli paste

1. Pounded ingredients:
2. 5 shallots
3. 2 cloves garlic
4. 1 stalk lemon grass, thinly sliced
5. 1/2 tsp belacan granules

1. Seasoning ingredients:
2. 1/2 tsp ikan bilis granules
3. 1 tsp sugar or to taste
4. 2 Tbsp lime juice
5. 2 Tbsp water

Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well. Mix in lime juice, water and seasoning ingredients. Mix well. Dish out and serve with nasi lemak .

Sambal Udang

1. 300g medium-sized prawns, shelled
2. 200g petai seeds, skinned
3. 3-4 Tbsp oil

1. Ground ingredients (combined):
2. 5 dried chillies, soaked
3. 2 fresh red chillies, seeded
4. 4 shallots
5. 2 cloves garlic
6. 2 candlenuts
7. 1/4 tsp belacan granules
8. 2 big limes, squeezed for juice

1. Seasoning ingredients:
2. 1/2 Tbsp sugar or to taste
3. 1/2 tsp salt or to taste
4. 1/4 tsp chicken stock granules

Heat oil in a wok, saute ground ingredients and belacan until aromatic. Put in prawns and cook for 3 to 4 minutes. Add lime juice and seasoning. Stir well to mix. Add petai seeds and stir-fry well. Dish out and serve with nasi lemak .