Ingredients:

• 500 g – long grain rice, wash and soak in water for 15 minutes then drain it
• 700 ml – Coconut Milk
• 1 inch – ginger, sliced thinly
• 1 tsp – salt
• 2 – screw pine leaves, knotted
• Prawn sambal ingredients
• 500 g – prawns, clean and take out the shell
• 2 – big onions, sliced
• 1/2 tsp – Turmeric powder
• 1 tbsp – Tamarind paste, mixed with 1/2 cup water and strained
• To taste – oil, salt and Sugar
• Ground together into a paste:
• 10 – dried chillies, soaked in water
• 6 – Red Chillies
• 1 tsp – belacan(shrimp paste)
• 5 – candlenuts(buah keras)

Method:

1. Combine the rice, coconut milk, ginger, salt and screw pine leaves in a rice cooker.
2. Once the rice is cooked, stir it with a fork.
3. Heat oil and saute the grounded ingredients till fragrant.
4. Add in prawns and stir-fry till prawns turn pink.
5. Pour the tamarind juice, salt, sugar and turmeric powder.
6. If preferred, you can also add 1/2 a cup of coconut milk (optional).
7. Cook till gravy has thickened.
8. Nasi Lemak is a set-meal which is served with sambal (prawns, squids or anchovies), sliced cucumber, boiled egg, fried anchovies, groundnuts and also with a stir-fry vegetable.

Recipe courtesy of Sudha Mohan