Description
I cook this nasi lemak every weekend and serve with prawn or squid sambal, sliced cucumber and hard boiled egg. Sometimes fried chicken or beef rendang. Sprinkle sliced Chinese celery, spring onion, and fried shallot before serving.
Ingredients
- 2 cups uncooked basmati rice, rinsed and drained
- 1 ¾ cups water
- 3 shallots, thinly sliced
- 1 cup unsweetened coconut cream
- 1 (3/4 inch thick) slice fresh ginger root, thinly sliced
- 1 teaspoon salt to taste
- 6 shallots, chopped
- 15 dried red chile peppers, or to taste
- 1 (1/2 inch) piece fresh ginger, minced
- 1 tablespoon shrimp paste
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- ½ cup tamarind juice
- salt to taste
- 1 onion, sliced
- 1 pound large shrimp, peeled and deveined
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4