How to cook nasi lemak

Ingredients:  (Serves 4)
Rice	3 cups
Coconut milk	1/2 cups
Water	3 cup
Pandan leaves, cleaned and knotted	4
Ingredients A - for sweet chilli paste
Dried chillies, softened in water and pounded finely	50g
Shallots	50g
Shrimp paste	1 tsp
Ingredients B
Sugar	2 tbsp
Tamarind, soaked in 4tbsp water, squeezed and strained	1 tbsp
Salt to taste

Method :

Sweet chilli paste Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add Ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.

Coconut rice 1. Wash the rice and drain.

2. Mix coconut milk with 3 cups of water and 1 tsp salt.

3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chilli paste.