Recipe of Nasi Lemak

I have tried out cooking this dish last weekend....

Ingredients
450g Long-grain rice
750ml (3 cups) Coconut milk
A pinch of salt
2-3 Pandan leaves, washed and knotted
1/2 Cucumber, peeled and thinly sliced
Some peanuts

Sweet Sambal
50g Dried chillies, softened in water and cut into short lengths
50g Shallots, peeled and roughly chopped
1 teaspoon Dried prawn (shrimp) paste (belacan)
120ml Cooking oil
2 tablespoon Sugar
1 tablespoon Tamarind pulp, mixed with 4 tablespoon water and strained
Salt to taste

Fried Fish
500g Yellow-banded scads (ikan kuning), cleaned
1 teaspoon Salt
1 1/2 teaspoon Ground turmeric
Cooking oil for deep-frying

Omlette
3 Eggs, beaten
A pinch of Salt
1 teaspoon Light soy sauce
1 tablespoon Cooking oil

Method

1. Place rice and coconut milk in a rice cooker. Add salt and place screwpine leaves on top. Set to cook and when done, discard "pandan" leaves. leave rice in pot to keep warm.

2. Prepare sweet sambal. Combine dried chillies, shallots and prawn paste in a blender and blend until fine. Heat oil in a wok and fry paste until fragrant. Add sugar, tamarind liquid and salt to taste. Cook until sambal thickens, then remove and set aside to cool.

3. Season fish with salt and turmeric. Leave for 10-15 minutes. Heat oil for deep-drying and lower fish in to cook. When done, remove and drain well.

4. Prepare omelette. Combine eggs, salt and soy sauce in a bowl and beat well. Heat oil in a shallow frying pan, then pour in eggs to make a thin omelette. Remove from heat and cut into serving-size pieces.

5. Scoop rice onto individual serving plates and add desired amounts of sweet sambal, deep-fried fish, omelette and cucumber slices. Serve.