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(A) Nasi Lemak

Short and Long grain Brown rice of half a bowl each. Soaked in water for 6 to 8 hours.
1 bowl of coconut juice (approximately half a coconut).
1 teaspoon of sea salt and 6 pieces of pandan leaves.
Drip dry brown rice and then add in above ingredients. Cook it in the usual way of rice-cooking for about 40 minutes.

(B) Nasi Lemak Chilli Paste

20 pieces dried chilli soaked in water until soft.
8 pieces candle nut (buah keras)
Langkuas – one small piece
Lemon grass – one piece
Blend them together until fine. Heat oil and fried them until fragrant. Add cane sugar and salt to taste.

(C) Tempeh (Malay fermented bean)

One packet Tempeh cut into small pieces
300 gm of french bean cut into small pieces
One small piece of sea-weed cut into tiny slices
1 tablespoon of grounded ginger paste
3 pieces of thai orange leaves
Liquid amino for taste
2 tablespoon of olive or sunflower oil
Heat oil and fry tempeh slightly. Fry the grounded ginger paste till fragrant. Add the other ingredients stir fry till cooked. Add liquid amino to taste.