椰浆饭 Nasi Lemak

椰浆饭材料：

白米600克、盐2茶匙、班兰叶3片（打结）、椰浆760-800毫升（取自1粒椰）

配料：

水煮蛋2粒、炸江鱼仔100克、黄瓜1条（切片）

参峇材料A：

辣椒干15条（浸泡）、小葱头10粒、蒜头2瓣、香茅1枝、峇拉煎5克

参峇材料B：

食油4汤匙、大葱1粒（切片）、白糖1汤匙、盐1茶匙

参峇做法：

1.用电动研磨器将参峇料A研磨至细。（图1）

2.起锅热油，把研磨香料爆香，然后加入剩余B料，煮至大葱软，盛出待用。（图2-3）

椰浆饭做法：

1.把米洗净至水清澈。

2.把米、盐、班兰叶及椰浆一起放入电饭煲内煮至熟。把饭弄松，加入配料和参峇享用。（图4）

RICE INGREDIENTS:

600g long grain rice, 2 tsps salt, 3 pandan leaves(knotted), 760-800ml coconut milk(from 1 coconut)

SUB-INGREDIENTS:

2 hard boiled eggs, 100g crispy fried anchovies, 1 cucumber(sliced)

SAMBAL INGREDIENTS A:

15 stalks dried chillies(soaked), 10 shallots, 2 pips garlic, 1 stalk lemon grass, 5 shrimp paste

SAMBAL INGREDIENTS B:

4 tbsps cooking oil, 1 big onion(sliced), 1 tbsp sugar or to taste, 1 tsp salt.

TO PREPARE SAMBAL:

1.Finely grind spice ingredients A in an electric blender. (pic 1)

2.Heat oil, saute spicepaste until fragrant. Add remaining ingredients B, adjust seasonings to taste & turn off heat. Set sambal aside. (pic 2-3)

TO PREPARE RICE:

1.Wash rice until water runs clear.

2.Put rice, salt, pandan leaves and coconut milk into an electric rice cooker & cook, Fluff up rice & serve with sub-ingredients and sambal chilli. (pic 4)