coconut milk rice

Ingredients:
400g long-grain rice
1½ cups water
½ cup thick coconut milk
2 pandan leaves (knotted)
1 teaspoon salt
2 slices ginger

Sambal paste:
5 dried chilli (soaked and seeded)
5 fresh chillies (seeded)
10 shallots
3 cloves garlic
30g shrimp paste (belacan)
½ inch galangal
¼ cup tamarind juice
1 teaspoon salt
1 tablespoon sugar
5 tablespoon cooking oil

Toppings:
5 slices hard boiled eggs (shelled and cut into quarters)
1 cup anchovies (deep fried until crispy)
1 cucumber (cut into bite-size slices)

Method:

Nasi lemak:
1. Wash and clean the rice several times until water runs clean. Drain away the water.

2.Add rice and all the ingredients in an electric rice cooker and steam the rice until cooked.

3.Once the rice is done, loosen rice with the rice spatula until fluffy. Keep warm for 15 minutes.

4. Serve the rice with sambal tumis (see below) and the toppings.

Sambal paste:
1. Blend the sambal paste ingredients with a mini food processor until finely ground.

2. Heat up wok. Pour in 5 tablespoons of cooking oil. Add in the sambal paste and stir-fry until aromatic.

3. Add sugar, salt, and tamarind juice. Continued to cook for about 5 minutes and dish out.