Nasi Lemak recipe with Sambal Nasi Lemak and Sambal Udang (Chili prawns)

(Please note that recipe is all supposedly in estimation... to suit your own palate, you should try tasting before adding more salt or sugar etc....)
Nasi Lemak (coconut rice)

4cups rice (I use Thai fragrant rice)
150ml coconut milk
550ml water
3pcs pandan leaves (screwpine leaves)
1” ginger
1 big onion (skinned)

Method
1. Place washed rice, ginger ,onion(cut into 4) and knotted pandan leaves in an electric rice cooker.
2. Pour coconut milk and water over the rice and leave to soak for 30mins (make it more fluffy).
3. Cook the rice.Once “cooking” button auto switched to “keep warm” button. Then fluff the rice with a spoon
4. Serve warm.

Sambal Udang (Chili prawns)

Ingredients
500g prawns (medium)
2 big onions, sliced
2 tbsp tamarind paste, add 6tbsp water, remove seeds, to become tamarind water
2-3 tbsp chilli paste

Blend or pound to paste
1” galangal (blue ginger)
6 cloves garlic
6 shallots

Seasonings
½ tsp salt or taste
2tbsp sugar

Method
1. Heat some oil in a wok, add in pounded shallot paste, stir fried till fragrant.
2. Add in chilli paste, stir fried for a while.
3. Add in shrimps, stir fry till cooked. Add in tamarind water and onion slices, (add more water if too dry), mix well.
3. Add in seasoning and dish out, serve with Nasi Lemak (steamed coconut rice).

Notes: if you did not use homemade chili paste (which cook for long hour), you need to stir fry (step 2) for longer time, maybe not less than 30mins.

Sambal Nasi Lemak/Spicy Chili Sambal for the Nasi Lemak

Ingredients to be blended with a bit of water -
30 dried chili - washed and soaked in hot water until soft
1 inch knob of fresh turmeric, peeled, or 1 tbsp of turmeric powder
10 shallots - peeled and washed
1 1/2 tbsps of toasted belacan/shrimp paste (I used Maggi belacan granules)
Other ingredients -
3 large onions - peeled and sliced thinly
1 tsp salt (or more depending on your taste)
1-2 tbsps sugar
2 tbsps of tamarind paste mixed with 1 cup of water, seeds removed
1 cup oil leftover from frying the ikan bilis/anchovies

Method
1) In a hot wok, pour in the leftover ikan bilis oil.
2) Fry the blended chili paste, stirring often for about 5 minutes.
3) Add in the sliced onions, salt and sugar and lower heat to cook until the onions are soft, about another 5 minutes, If the paste gets too dry, do add in a bit of water first just to get things “moving”
4) Add in the tamarind water, mix thoroughly and adjust taste.
5) Cook a bit longer to your preferred sambal consistency, adding more water or ikan bilis oil, if necessary.

Serve hot or cold with Nasi Lemak.

Happy testing