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600 g
450 g
4
2 cm
6
3 cloves
1 teaspoon
1 piece
3
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Rice
Grated coconut, extract 5 cups of milk
by adding equal amount of water
Fragrant screwpine (pandan) leaves, tie
into knot
Ginger, slice finely
Shallots, slice finely
Garlic, slice finely
Salt
Cinnamon
Cloves
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Method :
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Wash the rice and drain well.
-
Put
rice, coconut milk and other ingredients into a pot or electric
rice cooker and cook until all liquid is absorbed.
-
Loosen rice grain and test for doneness.
-
Add
a little water if the rice is not well-cooked.
-
Cover the pot tightly until rice is fluffy.
To serve :
Serve the nasi lemak hot with sambal
ikan bilis (anchovies), prawns, sliced cucumber, hard boiled eggs
and fried peanuts.
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