Malay Cuisine::Nasi Lemak
Nasi Lemak, a dish that was created by the Malays in their backyard during the Kampong days, which evolved with Singapore over all these years. Let's enjoy Nasi Lemak once again, remembering our past, present and Future.

Ingredients
1 Cup Rice,(washed and drained)
2 Cups Santan
1 Pandan Leaf, (tied in a Knot)
1/4 Teaspoon Salt

Ingredients for Prawn Sambal
10-12 Prawns,(shelled and de-veined)
1 Large Onion,(sliced)
1/4 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Tamarind Juice
2 Tablespoons Cooking Oil
Pound Together
Pound together :-
2 Dried Chillies
2 Fresh Chillies
1 Small Piece Blacan
1/2-inch piece Lengkuss
1 Candle Nut

Ingredients for Garnishing
2 Hard-Boiled Eggs,(cut in wedges).
2 Tablespoons Ikan Bilis,(deep-fried till crisp).
1 Piece Yellow Bean Curd,(deep-fried & sliced thinly).
1/4 Cucumber,(sliced thinly).
2 oz Kangkong,(scalded)

Method
1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.

2) When the rice begins to boil, lower the heat.

3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.

4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.

5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.

6) For the Sambal, heat oil and fry the onions until slightly brown.

7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.

8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.

9) Serve the rice with the Sambal and other Garnishing.

From Norlia.com