(A) Nasi Lemak
Ingredients:
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.
Method:
Drip dry brown rice and then add in above ingredients. Cook it in the usual way of rice-cooking for about 40 minutes.
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(B) Nasi Lemak Chilli Paste
Ingredients:
20 pieces dried chilli soaked in water until soft.
8 pieces candle nut (buah keras)
Langkuas – one small piece
Lemon grass – one piece
Method:
Blend them together until fine. Heat oil and fried them until fragrant. Add cane sugar and salt to taste.
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(C) Tempeh (Malay fermented bean)
Ingredients:
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
Method:
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.