Name: Coconut Rice (Nasi Lemak)
Yield: Serves 5
Cuisine: Singaporean
Ingredients: 1 tsp fennel powder; 6 cloves garlic, peeled; 2 onions, peeled; 20 shallots, peeled; 300 g (11 oz) dried chilli paste; 250 ml (8 fl oz / 1 cup) cooking oil; 2 tsp salt or to taste; Fried ikan bilis (dried anchovies); 1 Tbsp salt or to taste; 10 ikan kuning (yellowstripe scad); 80 g (2⅘ oz) sugar or to taste; 5 large chicken wings; 1 tsp turmeric powder; ½ tsp salt; ½ tsp ground white pepper; 1 Tbsp cornflour; 1 tsp salt; 1 Tbsp rice flour; ¼ tsp chilli powder; 100 ml (3½ fl oz) coconut cream; 50 g (1¾ oz) palm sugar, chopped; Fried peanuts; 250 ml (8 fl oz / 1 cup) coconut milk; 380 g (12⅔ oz) uncooked rice; 450 ml (15 fl oz) water; 5 pandan leaves, knotted; 1 tsp coriander powder; 1 tsp cumin powder; Sliced cucumber

Preparation info

Serves
5

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Nasi lemak is an all-time favourite dish that can be enjoyed at almost any time of the day. There are a few things we would expect in a good nasi lemak other than the rice, and the most important is the sambal chilli, as we all tend to take lots of it with the nasi lemak.

Ingredients

Rice

380 g (12⅔ oz) uncooked rice
250 ml (8

Method

Marinate ikan kuning with salt, pepper and turmeric powder. Mix well, cover and let sit in the fridge for 2 hours.
Marinate chicken wings with spices, salt, cornflour, rice flour and coconut cream. Mix well, cover and let sit in the fridge for 2 hours or longer.
Prepare rice. Wash and drain rice. Place into a rice cooker pot. Add coconut milk,