Nasi Lemak is such a wonderful classic local delicacy. In it’s center lies the most important ingredient, and it’s the coconut rice. With it, the boundless combinations of Nasi Lemak is possible! This recipe is guaranteed to give your cravings with not only a fragrant coconut base, but with a pandan colouring flair as well!
Nasi Lemak (Pandan Coconut Rice)
Ingredients:
1. 200g of coconut cream. They usually come in a packet.
2. A bunch of pandan leaves.
3. 2 and 1/2 cup of rice.
Instructions:
1. Wash and cut the pandan leaves.
Like this!
2. Place the cut leaves into the blender and add about a cup of water. Blend well!
3. Once done, take the blend out and strain it to get the pandan juice. Be sure the press the blended leaves to be as dry as possible.
As dry as this!
4. Wash the uncooked rice thoroughly. Then when ready, add in the coconut cream and mix it well.
5.
Then add the pandan juice into the mix. Finally also add the usual amount of water you use to cook rice in the rice cooker.
6. Mix well, and then add a dash of salt to taste. Let the rice cooker cook it.
7.
Once cooked, stir well to break the rice up. It is now ready to be served alongside other foodstuffs!
8. You can mix and match your favourite foods for this dish. I usually go with luncheon meat, some fish cakes, sausages, and fry some eggs!
9. Do not forget about the Ikan Bilis (Dried Anchovies) as well as fried peanuts! You can easily get these from the supermarket. (My favourite ones actually come from Watsons!)
Tip: There is also something that most nasi lemak will need before its complete - the sambal chilli! You would have to get the ready made ones in small jars from the supermarkets. Sometimes the crispy chilli prawn ones also work well!