Nasi Lemak (Coconut Rice)

This is a dish that I've been wanting to pt up for ages! Nasi lemak as most of you would already heard of, is indefinitely one of Malaysian's favourite favourite food to eat, be it breakfast, lunch, brunch, dinner, midnight - anytime. Just check out this very famous place in Kuala Lumpur, where nasi lemak gets even more happening late nights - Nasi Lemak Antarabangsa at Kampung Baru.

For those who haven't tried it, please do so. Especially if you love spicy food! Not to be missed. Many varieties of nasi lemak around, most famous and common are those wrapped in banana leaves, usually with a little bit of sambal, hard boiled egg, fried ikan bilis and cucumbers or, those where they have a variety of sambals, and curries to add with the coconut rice. The sambals are usually very spicy, mostly cooked with squids, ikan bilis, fish, or blood clams. Also served with nasi lemak is chicken or beef rendang, fried fish, fried chicken, and a whole lot more. Take your pick.
I love my nasi lemak cooked today. Usually mum cooks. Well, I am married and staying away from mum, it's time I cook my own and explore my cooking skills further. F enjoyed my nasi lemak, so... I guess it tastes delicious and guess what?? It's not that difficult to cook nasi lemak! :-)

Basic must-have is hard boiled egg, fried fish or ikan bilis (anchovies), and sambal. You can't go wrong. Since I had some extra stuffs in the kitchen, there's prawns, chicken and also papadams! :-P

Recipe may be a bit long down here, but they're all easy if you want to follow..

:: Recipe ::
serves two

(A) Coconut Rice
2 cups jasmine rice
2 cups water
1/2 cup coconut milk
2 pandan leaves
1 inch fresh ginger, sliced
2 cloves garlic, sliced
2 shallots, sliced (optional)
pinch of salt

How: Wash and drain the rice, place in rice cooker along with the rest of the ingredients above. Cook the rice in the rice cooker, and meanwhile, prepare the rest...

(B) Sambal, and other side dish
2 hard boiled eggs, cut in half
a few slices of fresh cucumber
papadams, deep fried (available at most Asian grocery stores & supermarkets)

Sambal
2 tablespoon of tamarind juice
2 tablesppon sugar
1 teaspoon salt
1 red onion, ringed
1 clove garlic, sliced
1 stalk of small fresh lemongrass
medium sized prawns, shelled
1 cup processed dried red chili (chili boh) (made my own so it won't get too spicy)
1 teaspoon coconut milk

How: With about 3 tablespoons of cooking oil, fry the onions, garlic, lemongrass. Add in chili boh and stir. Add in tamarind juice, salt, and sugar and stir. Let cook for about 5 minutes over medium heat until the sambal thickens and then add in the prawns and stir until prawns are cooked.Finally, assemble all together, like in the picture and serve warm. It's dinner time now, I'm off to fine FOOD!! :-)