INGREDIENTS :
250 grams of rice, washed
325 ml coconut milk from coconuts 1/4
1 pandan leaves
1 stalk lemongrass, crushed
3/4 teaspoon salt
5 red onions, thinly sliced
100 grams of anchovy jeans, fried
1 tablespoon tamarind water 1 teaspoon of tamarind
100 ml water
6 red chilies
4 red onions
1 clove garlic
1/2 teaspoon shrimp paste
1/4 teaspoon salt
1/2 teaspoon brown sugar, finely combed
DIRECTION :
Nasi lemak, Wash rice and drain. Heat the coconut milk. Add pandan leaves, lemon grass, and salt. Stir until boiling. Add rice. Stir until absorbed. Steamed over medium heat 30 minutes until done.
Fish sauce, saute ground spices and onion until fragrant. Add water and acidic water.
Stir well. Enter the anchovies. Stir until bandaged. Angkat.Tumis chili grind until fragrant and cooked.
Serve rice together with fish sauce, chili grind, hard boiled eggs, fried peanuts and cucumber slices.
