2 cups fragrant rice
1 cup coconut milk
1 cup water
3 pandan leaves (knotted)
1 thumb size young ginger (smashed)
2 stalk lemongrass (white part only) (smashed)
½ tsp salt
4 hard-boiled eggs (shelled and halved)
100g peeled ikan bilis (deep-fried)
100g peanuts (deep-fried)
1 cucumber (sliced)
- Wash, rinse and drained the fragrant rice. Transfer onto a steaming plate.
- Top with 1 cup coconut milk, 1 cup water, 3 pandan leaves, young ginger, lemongrass and salt. Stir to combine.
- Steam at preheated steamer until cooked.
- To serve: scoop adequate amount of steamed nasi lemak into a rice bowl and invent onto a serving platter lined with banana leaves. Serve with hard-boiled eggs, ikan bilis, peanuts, cucumber slices and sambal udang kering.