Nasi Lemak (Coconut Rice with Shrimp Chili Paste)

Here's one of my favorite Malaysian dishes & I never miss trying it everytime I visit Singapore. Its Neeth's absolute favorite & is made at least once a month. If you're not really fond of anchovies (Ikanbilies in Malay) you could skip them out. But I totally love mine with them. The coconut rice is an absolute treat, if you do not find pandan leaves at your grocery mart, you could use the essence instead. The shrimp chilli paste (Sambal as they call it in Malay), however is a must to go with the rice.

Sweet chilli paste (Sambal)
8 - 10 Dried chillies, softened in water and pounded finely
50g Shallots

1 cup Shrimp roughly chopped

1 big onion sliced

2 tbsp Palm Sugar
Tamarind, soaked in 4tbsp water, squeezed and strained
Salt to taste

Method :
Put the dried chillies and shallots in a blender & blend to a smooth paste.
Heat 8 tbsp oil in a wok and fry the onions till lightly brown, add in the chilli paste till fragrant.
Blend in the tamarind, palm sugar, salt and continue to cook till paste thickens, add in the shrimp & cook till shrimps are done.

Coconut rice

2 cups Rice

1 cup Coconut milk

1 cup Water

4 Pandan leaves, cleaned and knotted

Method:
Wash the rice and drain.
Mix coconut milk with 1 cup of water and 1 tsp salt.
Add coconut milk and pandan leaves to rice, cover and cook.
When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes.
Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, boiled egg and sweet chilli paste.

Cuisine: Malaysian