Dinner ideas

Nasi lemak

It's hard not to love this popular rich and creamy Malaysian rice dish.

This traditional Malaysian nasi lemak consists of a basic plate of coconut milk rice, ‘sambal’, cucumber salad and fried hard boiled egg.


Nasi Lemak
Fresh sambal
Cucumber salad


Nasi lemak

1.Place rice in a large saucepan with coconut milk, water and pinch salt. Bring to boil on high. Cover and reduce heat to low. Simmer 5-10 minutes, until liquid is absorbed. Remove from heat and rest, covered, 10 minutes.
2.Make sambal. Using a mortar and pestle, pound chillies and garlic to a rough paste. Heat oil in wok on medium. Stir-fry eschalots 4-5 minutes, until tender. Add chilli paste. Stir-fry 1-2 minutes, until fragrant. Add remaining ingredients with a little water. Stir-fry 3-4 minutes, until thick.
3.In a medium bowl, toss fish with soy to coat. Set aside 5 minutes.
4.Heat 2 tablespoons oil in a frying pan on medium. Stir-fry prawns 2-3 minutes, until they change colour. Drain on paper towel.
5.Heat extra oil in same pan on high. Shallow-fry fish pieces 3-4 minutes, turning until golden and cooked through. Drain on paper towel.
6.Serve rice with fish, prawns, cucumber salad, wok-fried eggs, choy sum, peanuts, coriander and freesh sambal.

Cucumber salad

7.Remove seeds from cucumber and slice thinly.
8.Sprinkle with sugar, salt and drizzle with wine. Add chilli.

Wok-fried eggs – fry hard-boiled eggs in oil.


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