Nasi Lemak & Sambal Ikan Bilis

INGREDIENT

FOR RICE
1 cup of rice (washed 3 times, drain)
1 cup of coconut milk
1 cup of water
1 pandan leaf
2 shallots (slice)
1 TBSP ginger (slice)
1 tsp of salt

FOR SAMBAL
2 TBSP anchovies (washed, drain)
1 red onion
5 dried chilies (cut with kitchen scissors, boiled, drain, remove seed)
1 TBSP palm sugar (substitute with brown sugar or sugar)
2 TBSP palm oil
1 tamarind
salt
shrimp paste
water

SIDE DISH
1 egg (boiled, cut into 2)
1 cucumber (slice)
2 TBSP dried anchovies (washed)
2 TBSP peanuts

DIRECTION

FOR RICE
1. Tie the knot of the pandan leaf.
2. Put everything in the rice pot.
3. When halfway cooking, stir the rice.
4. Wait for it to be done.

FOR SAMBAL
1. Blend red onion, dried chilies and shrimp paste.
2. Fry the blended ingredient in oil.
3. Stir until fragrant smell.
4. Put water and tamarind.
5. Put dried anchovies.
6. Stir until there is oil on top of the sambal.
7. Season with salt and palm sugar.
8. Done.

FOR SIDE DISH
1. Fry the peanut first until golden.
2. Followed with anchovies.
3. Done.

HOW TO SERVE NASI LEMAK
1. Put the rice on the plate (make sure do not serve pandan leaf, discard it)
2. Put a little bit of sambal, 2 pieces of cucumber and egg.
3. Done