I used to like the nasi lemak sold near my house in KL. Every morning, by 8.30am latest, it would be nearly sold out. Unfortunately, I’ve not managed to get anywhere near to producing that sambal. I use my own special sambal recipe for my nasi lemak. Many people have asked for my recipe but I am not able to give it to them. I do not know the exact quantity of each ingredient used as it’s entirely based on my feelings and intuition. The basic ingredient I put in are shallots, garlic, fresh and dried chillies. As for the rice, I’ve discovered that the best method is to use a pot and cook it over medium heat. The rice texture comes out perfect. I’m not sure whether it’s me or it’s my rice cooker but using it has never given me rice with the right texture.
- 2 cups rice
- 3 cups coconut milk+water
- Wash rice and drain with a sieve. Peel and halve shallots. Slice ginger into thin slices.
- Place all into a pot and add coconut milk.
- Place pot over medium-high heat with cover off.
- When the water boils and you can see the rice, lower the heat to medium-low heat. Cover the pot and allow it to steam for approximately 10-15 minutes.
- Open the cover and give the rice a quick stir. Turn off the heat, and close the cover. Let the rice sit for a further 10 minutes. Open the cover and release the steam.
- Serve with sambal, fried anchovies, roasted peanuts, cucumber and egg.