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Malay Dishes

2. Coconut Rice / Nasi Lemak

INGREDIENTS for Coconut Rice :

· 2 cups rice, preferably basmati rice
· 2½ cups water
· 2 pandan leaves [screwpine leaves], tied into a knot [optional]
· 3 shallots onion, finely chopped
· 10 tsp thick coconut milk
· 1 slice ginger
· sugar and salt to taste

Ingredients for Sambal Ikan Bilis :

· 1 cup dried Ikan Bilis [Dried Anchovies]
· 1 large red onion, sliced
· ½ cup peanut or vegetable oil
· 3 tsp tamarind pulp with ½ cup hot water to make tamarind paste
· 4 tbsp or to taste, chili paste
· 6 shallots
· 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
· 4 cloves garlic
· 1 large onion, sliced into rounds

[ Items in red to be ground or blended ]

Garnishing :

- 4 hard boiled eggs, cut into quarters
- 1 cup of ikan bilis, fried until crispy
- 1 cup of peanuts, fried or roasted
- 1 seedless cucumber, peeled and sliced

To Prepare Coconut Rice:

1. Wash rice several times until water runs quite clear.

2. In a pot, add rice, coconut milk, water. [use correct amounts of water according to type of rice]

3. Add shallots, ginger and pandan leaves [optional]

4. Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice

5. Loosen rice grains with a wooden ladle

6. Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins

7. 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:

1. Using a mortar & pestle or blender, grind chili paste, shallots, belacan and garlic into a paste.

2. To a wok or saucepan, add peanut or vegetable oil, heat on high until oil temperature is 350F, fry ikan bilis until crispy

3. Remove, drain well on paper towels

4. Remove all but 2 tbsp of oil, sauté ground paste for 1-2 mins

5. Add red onions, tamarind paste, sugar, salt to taste

6. Cook until gravy thickens [to a dark reddish brown]

7. Add ikan bilis, mix to combine, remove from heat.

8. 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