Fragrant steamed coconut rice (Nasi lemak)

One of Malaysia culture dishes must be Nasi lemak, little spiciness of the sambal and ikan bilis taste it together with the coconut rice make you want more of it.

Direction

1. Rinse rice and drain, add some water and SunBell Coconut Milk (Santan Kelapa). Tie up the pandan leaves into knots and put it in alongside the ginger. A pinch of salt to taste and cook your rice.

1. Rinse the dried anchovies and drain. Fry the anchovies until brown and crispy and put aside.

2. Grind the red onion, garlic, belacan, together using a food processor and fry the paste with the leftover oil previously until fragrant, put in the fried anchovies and onions.

3. Grind the dried chilies separately and add to the pan.

4. Add in tamarind juice, salt and sugar to taste. Simmer on low heat until it thickens and set aside

5. Cut the hard boiled eggs into halves. Serve the rice with a side of sambal and the condiments altogether.