Nasi Lemak is all-time Malaysian favourite.
You can enjoy this local delicacies even when you are pregnant.
In fact, the anchovies, and peanuts that are often served with Nasi Lemak are good sources for Vitamin B3!
While Nasi Lemak can easily be found everywhere in Malaysia, homecooked food is always the best.
- 1 bowl of anchovies (wash and toss)
- 3 – 4 bulbs of red onions
- 3 cloves of garlic
- 1/2 a bowl of red chili (grinded)
- Tamarind Juice (Made from 1 teaspoon of tamarind paste)
- 3 tablespoon of sugar
- A bit of palm sugar
- Salt to taste
- a full pot of Rice (small rice cooker/wash and toss)
- 1 Pandan leave (knotted)
- 1-2 inches of ginger (sliced)
- 1 cup of coconut milk
- Salt to taste
- Blend the onions and garlics.
- Heat up cooking oil. (About the same amount of the blended mixture)
- Fry the blended mix together with the grinded chili on low heat.
- After its crisp, put in the sugar and palm sugar, and stir the mixture.
- Then, put in the tamarind juice, and anchovies. Stir it on low heat.
- Put in salt following your taste. You may put in slices of onion if you want.
- Serve with Nasi Lemak.
- Prepare the rice like usual with adequate water.
- Put in a pinch of salt and pandan leaves into the rice before loading it into the rice cooker.
- When its boiling and the water has slightly reduced, put in the ginger slices and coconut milk. Stir it well and leave it to continue cooking in the rice cooker.
- Serve with sambal, fried peanuts, sliced cucumber, and boiled egg for authentic Nasi Lemak.