Nasi lemak

Ingredients （1）

Ingredients (2)

I got the idea of making this nasi lemak from the receipy book Wickedly Hot by Eric Neo
and https://www.youtube.com/watch?v=3RvfSiLkPHQ 
https://www.youtube.com/watch?v=o7XK8joyk-o
https://www.youtube.com/watch?v=K_pxkqOhM4U
https://www.youtube.com/watch?v=_58B3F-TQvQ
and Sherson Family kitchen programme
The nasi lemak that I make also are based on the nasi lemak that I ate before.

Rice:

• Pandan leaves 
• Coconut milk 
• Ginger
• Salt
• Lemon grass

Sambal:

• Garlic
• Shallots
• Dry prawns
• Big shallots
• Chilli paste (Chilli & Cili padi) You can also use dried chillies. It would taste better. Soak it in hot water and remove the seeds. Remember to wear gloves so that your hands won't get the burning sensation while peel the chilli seeds off. Both of my hands are very painful at that time.
• Sugar & salt
• Belacan
• Lime juice

Cucumber

Salted fish

Fried Anchovies & Peanut

Egg

Fried chicken:

• Marinate in Baba's meat curry powder.
• Egg white
• Kentucky powder 
• 1 chicken thigh 

Method:

1. First, cook the rice in a rice cooker with coconut milk, ginger, pandan leaves and lemon grass. Add in salt as well.
2. Fry raw peanut in frying pan until it is cooked.
3. Slice cucumber.
4. For egg, heat wok with oil. Beat the eggs. Fried it. 
5. Fried the anchovies.
6. Soak salted fish for 5 minutes. Fried it in hot oil until crispy.
7. Blend the ingredients separately with garlic, shallots, dry prawns&big shallots as ingredient (1) and chilli paste as ingredient (2).
8. Heat wok with oil. Add in belacan. Add in blended ingredients (1). Cook for about 5 minutes until the onions turns soft. 
9. Add blended ingredients (2).
10. Add in sugar &salt. Lastly lime juice. 
11. Beat egg white, cover with Kentucky powder. Deep fried until it turns golden brown.
12. Ready to serve.