Coconut Rice (Nasi Lemak)

For coconut rice
4 stalks lemongrass
80 gr galangal
5 salam leaves
7 kaffir lime leaves
1 tablespoon salt
700 ml coconut milk
5 cups rice

Wash rice with cold water
In a pot, add rice, coconut milk, salt, galangal, salam leaves, kaffir lime leaves and salt
Boil for 20 minutes – until all liquid is absorbed by the rice
Move the rice to a steamer. Steam for 20 minutes
When the rice is dry and fluffy, it is done. If not, steam longer

For condiments
250 gr (1 1/2 cups) peanuts
100 gr (1 1/3 cups) anchovies
100 gr genom crackers
100 gr red and white crackers
200 gr (1 pc) cucumber
200 gr cabbage
250 gr string beans
3 eggs

Deep fry peanuts, anchovies, and both type of crackers
Cut cabbage and string beans into bite sizes and blanch with boiling water for 2 minutes
Make thin omelette and cut julienned
Serve with the coconut rice

For Chili Shrimp Dip
50 gr (1/4) tomato
20 gr (1/4 cup) bird’s eye chili
50 gr red chili
40 gr (10 pcs) shallot
1 clove garlic
Juice of 1/2 lime
5 gr shrimp paste (“belacan”)
1/2 teaspoon sugar

Boil tomato, chili, shallot and garlic for 5 minutes
Toast/pan fry shrimp paste/belacan for 3 minutes
Grind all ingredients using a spice grinder for 1 minute till medium fine
Serve as dip for the vegetables and coconut rice

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