Kampong Nasi Lemak

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1. 1Step 1: Wash the rice, drain, transfer to rice cooker, add the salt and pandan leaves. Since this is two cups of rice, in general, you will need 2 cups of liquid. Therefore, measure the coconut milk using the rice cooker cup and top up the difference with plain water until 2 cups of liquid (water plus coconut milk). Alternatively, you can just measure the 300 ml of water and 200 ml of coconut milk to cook the rice. For the coconut milk, a bit more or less is acceptable and depends very much on your taste buds.
2. 2Step 2: Cook in the rice cooker per the rice cooker instruction. Once done, fluff the rice with some chopsticks.
3. 3Step 3: Beat the eggs and in a frying pan with some oil, fry the eggs until it is a thin omelette. Cut into pieces of desired size. Set aside for later assembly. Alternatively, you can have some hard boiled eggs or fry the whole eggs as instead of omelette form.
4. 4Step 4: For the sambal that goes with the nasi lemak, please refer to the post HERE for the detail list of ingredients and basic chilli sambal preparation. Heat a wok with some oil, saute the onion until fragrant. Add 5-10 spoons of basic chilli sambal, stir fry until well mix. Add the ikan billis, and sugar, stir fry for another 2-3 minutes before dish up for serving.
5. 5Step 5: For the anchovies, put the cleaned anchovies in a microwavable bowl. Add some salt and white pepper. Cook in the microwave oven for about 2-3 minutes or until crispy. Set aside for later assembly.
6. 6Step 6: For assembly, have a plate of coconut flavour rice, put a piece of egg omelette, some peanuts, anchovies and a scoop of chilli sambal on top of a piece of cut cucumber. Best served when the rice is piping hot and can have additional side dishes like curry chicken and sambal prawns.
7. 7Step 7: For Recipe 2 of sambal tumis Nasi lemak: Put all the ingredients together in a blender, add 1/4 cup of water, blend until it forms a thick paste.
8. 8Step 8: In a wok, put 3 tablespoons of oil, saute the above blended spices until aromatic and oil starts to separate from the herbs and spices. Add the sugar, followed by cut onions and anchovies or ikan billis. Add the assam paste and additional 1/2 cups of water, let the sambal simmer until it dries up to the consistency that you want.