Nasi Lemak

Without a doubt Nasi Lemak is possibly the greatest dish ever created by Malaysians.  It needs no introduction, nasi lemak is one of the most versatile meals that can be found everywhere in Malaysia,  be it in the heart of any Malaysian cities or in the remotest areas of the country. As Malaysians are becoming more affuent by the day, Nasi Lemak has evoled too, from the humble banana leaf packet which contained coconut rice, a spoonful of spicy sauce(sambal), 2 - 3 pieces of fried anchovies, 1 slice of cucumber and a tiny piece of egg omelette, to a plateful of coconut rice piled high with spicy sauce, fried chicken, rendang, peanuts, fried anchovies, eggs in all forms, cucumber, kangkung etc.  Instead of grabing a few ready packed banana leaf to go, one would have to choose and point to all delicious accompaniments and build your own Nasi Lemak. Not only have you build up a delicious plateful of goodness, you might have build up a helfty bill.  Nasi Lemak is so asoociated to Malaysians that it will be served during Potluck Parties when Malaysian are present.

Ingredients:

For the Rice:

5 cups(160 ml cup which comes with the rice cooker) jasmine rice - washed
1 cup glutinious rice  - washed
11/2 tsp salt
1/2 cup thick coconut milk(Savoy brand or any brand which has a high saturated fat content)10 cups(the same 150 ml cup) water
3 pandan leaves - washed and tied into a knot
1 piece cinnamon stick
1 piece star anise
1 tsp black pepper corns
1 tbsp julienned ginger
1 tbsp sliced shallots
1/2 tbsp sliced garlic
1 stalk lemon grass - crushed

Put all the ingredients into the rice cooker and press the cook function.  Let the rice cook and when ready to serve,  discard the pandan leaves, cinnamon stick and star anise.  Loosen the rice with a  pair of chopsticks before serving.

Sambal:

1 recipe Garam Assam Paste
1 lb onion - sliced
1 - 1 1/2 cups ikan bilis/anchovies - peeled and washed
1/4 cup tamarind pulp
1/2 cup water
1/3 cup sugar or more to taste
Salt to taste
1/3 cup cooking oil

Heat oil and add in sliced onions.  Fry until onions are soft.

Add in the garam assam paste and mix well.

Add in ikan bilis, tamarind pulp and water and bring mixture to a boil.  Lower heat and let mixture simmer until gravy is thick.

Add in sugar and adjust taste with salt.

Accompaniments:

Hard-boiled eggs

Roasted peanuts

Sliced Cucumbers