Everyone in my family loves Nasi Lemak. It’s just like having chicken rice every day. The main ingredient is the fragrant coconut rice and chilli Sambal which would make great difference to the dish if it s right on taste. Accompaniment usually fried anchovies, cucumber slices, fried peanuts and hard boiled eggs or omelette. As time goes by, chicken drumstick, whole fish and even fish cakes are in place. So pretty much your desire!

Ingredients (serves 4)

• 400g uncooked rice
• 375ml water
• 250 ml thick coconut milk
• 1 tsp salt

5 pandan leaves, washed and knotted together

Accompaniment

• 2 cup bean sprouts and julienne carrots ( poached, drain and add some sesame oil )
• Some fried peanuts
• a few sliced cucumbers
• 4 hard boiled eggs(halves)
• 4 chicken drumsticks ( marinate with chilli powder, tumeric powder, some salt and soy sauce, deep fried till golden brown )

Chilli Sambal

• 1/2 tbsp tamarind pulp soaked in 2 tbsp water
• 12 dried red chillies, soaked
• 5 shallots chopped
• 2 tbsp oil
• 1 tsp sugar
• 1/2 tsp salt

Method

1. Rinse the rice, drained in a colander. Place the water, coconut milk, salt and knotted pandan leaves in a rice cooker and leave to soak for 30 minutes before turning to cook according to the manufacturer’s instruction.
2. Make the chilli Sambal by stirring and straining the tamarind water, discarding the solids.
3. Drain the chillies and blend with chopped shallots in half the tamarind water until smooth.
4. Heat the oil in saucepan and fry the chilli sauce over low heat for about 10 minutes until fragrant.
5. Add the sugar, salt and remaining tamarind water and simmer for about 5 minutes.
6. Serve the rice hot with chicken drumsticks, hard boil eggs, cucumbers, peanuts, beansprouts and chilli sambal. Voila!