boiled egg, halved
cucumber, sliced
How to make:
1. In a pan, cook coconut milk, pandan leaves, shallots, salt and stock. Cook until boiling, while stirring over medium heat.
2. Add rice, stir until it becomes aron, remove from heat. Steam the rice in a hot steamer for 30 minutes until cooked, remove from heat. Set aside.
3. Anchovy plow chili sauce: Puree the dried chilies, red cayenne pepper, shallots, garlic and salt with a blender until smooth.
4. Heat oil in a frying pan, saute ground spices until fragrant, add brown sugar, tamarind water and fried anchovies, stir until even and cooked. Lift.
5. Put the nasi lemak on a serving plate. Serve with anchovy chili sauce and accompaniments according to taste.
Tips:
Avoid using medium coconut milk or thick coconut milk when making nasi lemak so that the final rice result is not oily.