Connie's collection - 'no secret recipes'

NASI LEMAK - OR

Sambal for nasi lemak – for 15 servings

Ingredients

Oil 250 cc ( 1 cup)
A. Small onions – 4 (sliced)
B. Dried chilly paste – 100 gm
C. Big onions – 3 ( cut coarsely)
D. Ikan bilis – ½ bowl ( chopped and blend)
E. Assam keping (gelugor) - 5 pieces ( soak in 150 cc water and blend)
F. Water -3/4 cups
Salt - 1 tsp
Sugar - 3 tblsp
Ajinomoto – ½ tsp
Belachan - to taste

Method

Heat the oil in pan.
Fry A till fragrant. Put in B and fry till oil comes up, then pour in C and stir for a while.
Put in D, stir and let mixture simmers for a while. Then add in E and F.
Add salt and sugar to suit taste. Lastly, add Ajinomoto and belachan .

Serve sambal with nasi lemak.

Nasi lemak – for 4 persons

Ingredients

Rice - 2 cups
Water - 3 cups
(use same cup for measuring rice and water)
Coconut milk - 100 gm
Small onions - 2
Ginger - 3 slices
Pandan leaves - 2 blades
Salt - 1 tsp
Sugar - 1 tsp
Ajinomoto - a pinch

Method

When rice is bubbling in rice cooker, stir and mix well.

Serve when rice is still warm with sambal, cucumber, hard boiled egg or fried egg,
fried ikan bilis, fried peanuts and fried salted fish (optional).

Ingredients

Sambal

Enjoy !