Nasi Lemak With Fried Fish

Preparation time

25 Minutes

Cooking time

40 Minutes

Serves

6

You don't know what good food is until you've tasted this quintessential Malay recipe. Here's an easy recipe so good your Nasi Lemak will be better than the hawker versions - your friends will be asking you what your secret is!

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Ingredients

2
cups
Rice

3
Pandan Leaves
, (tie them into a knot)
Salt 

, to taste
150
grams
Coconut Milk
2
thin slices of
Ginger

Some Water
Tamarind Pulp (size of a small ping pong ball)
1
cup
Water
1/2
Red Onion
1
clove
Garlic
4
Shallots
10
Dried Chillies
1
cup
Chilli Paste

1
teaspoon
Belacan (Prawn Paste)
1/4
teaspoon
Salt
1
tablespoon
Sugar
10
pieces
Kuning Fish
2
teaspoons
Turmeric Powder
Salt
, to season
Oil
, for frying
Crispy Fried Ikan Bilis
Peanuts
Sliced Cucumbers
Hard Boiled Eggs/ Omelette

Directions

Rice: rinse your rice and drain. Add the red onions, coconut milk, ginger slices, a pinch of salt and mix well with water.
Add the pandan leaves into the rice and cook your rice.
Heat up a pan with a little oil, beat 2 eggs in a bowl seasoned with salt and pepper and fry.
Clean the fish, slightly coat them with turmeric powder and season with salt. Deep fry till crispy. Allow them to drain on paper towels.
To make the chilli sambal, pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Heat some oil in a pan and fry the sambal until fragrant.
Serve the rice with fried fish, cucumber slices, ikan bilis, sambal chilli and slices of egg.

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