(Recipe taken from the Taste of Asia TMX cookbook)
Nasi lemak can consist of many different elements – the sambal (TMX recipe here), a boiled or fried egg, ikan bilis (dried anchovies) and peanuts, fried chicken, curries, seafood cooked in sambal, the list goes on. But it doesn’t matter how good your accompaniments are, they just won’t taste right without the coconut rice. I made nasi lemak for dinner last night and served it with the sambal, fried eggs, cucumber slices, beef rendang, and prawn sambal. Unfortunately I got too caught up with my wine once my friends arrived that I forgot to take a picture of the finished product, but it tasted gooood!
200g coconut milk
2 tsp salt (I only used one)
3 pandan leaves, cut into 10cm lengths (I tied them up into 3 knots)
400g rice, washed
- Place coconut milk, water and salt into the TMC bowl.
- Place pandan leaves and washed rice into the basket and pop it in the bowl.
- Cook for 16 minutes at Varoma temperature on speed 4. Done!