brunch - nasi lemak

cerita smlm,

kalu dh namanyer weekend, mmg payah lah nk tgk ank bujang rmh nih ni nk bgun awal pagi...
bukan apa, dh bgun solat subuh pun tp smbung smula tido smpi matahari tegak bdiri...
kalu bgun pun dh pukul 10am, mengeliat2 lg ateh katil, bgolek2 kiri kanan 10-20min, baru nk bgun dn mandi agak2 korang pukul bape ank2 bujang nih nk turun mkn ..???? x kose mak nk sediakn bekspes lg.... korang brunch aje lah..... mak pun senang, bekpes n lunch 2 in 1 g2.....
lg pun korang mmg suka mkn nasi lemak kan.... x ckup 1 ataw 2 pinggan, ada yg mkn 3 pinggan smpi tsandar jer karang.... :)) nk kata spesel sgt nasi lemak yg mak msk tuh x pun, biasa jer. alah, mcm jgk nasi lemak org lain masak, tp ada sesuatu yg xde kat n.lemak yg jual kat luar tuh bbanding dgn yg mak masak nih... korang nk tahu ape rahsianyer ???? mak masak nyer dgn penuh kasih sayang, shingga terasa mlimpah2 ruah ksh syg dlm setiap butir nasi tuh....muah,muah,muah.... :-* (perasan neyrrrrr)..

wokey, enjoy the food children.....



resipi xpayah lah mak bgtaw, klu nama nyer org melayu, xkan lah korg xtaw camne nk masak nasi lemak kan... melampau lah kalu xtaw....[-X

tp kat sini mak nk tempek resipi dlm BI lah pulak, kot ada mek salleh sesat nk taw camne nk masak nasi lemak kasih syg mak .... ;))

Malaysian Coconut Milk Rice...

Rice
2 cups of rice
3 screwpine (pandan)leaves (tie them into a knot as shown above)
2 cups of coconut milk
Some water - if needed
some salt to taste

Sambal

1 red onion
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)- optional
1/4 teaspoon of salt
1 tablespoon of sugar
some tamarind juice

Other ingredients

2 hard boiled eggs (cut into half)
1 small cucumber (cut into slices and then quartered)
some fried dried anchovies

Method:

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.


Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.


Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings, tamarind juice, salt, and sugar.
Simmer on low heat until the gravy thickens and separated from oil. Set aside.

Cut the cucumber into slices and then quartered into four small pieces.
to serve
Dish up the steamed coconut milk rice and pour some sambal on top of the rice.
Serve with fried dried anchovies,, cucumber slices, and hard-boiled eggs.