Nasi Lemak

Rice preparation :

4 medium size Shallot - sliced finely
4  garlic - chopped
1" tumb size Ginger - sliced thinly
4 Lemon grass smashed

Stir fried the above ingredient for 8 minutes

3.75 cups Basmathi rice - washed & soaked for 2 hours (become 8 cups soaked rice)

6 cups water

4 tsp salt

6 Pandan leaves

Divide the rice equally in 2 trays. Steam the rice with above ingredients ubtil 90% cooked.
Then add-in coconut milk. Using chopstick the mix well. Continue steaming until done.

400ml Coconut milk


Sambal Ingredients :
1/2 bowl Shallot (blended)
1/2 clove Garlic (blended)
2 small Onion (blended)
6-7 tbsp Dried chilies paste
2 - 3 tbsp Fresh chilies paste
Plam Sugar
Sugar to taste
Air Asam Jawa
Water
11/2 tsp Salt
100g Ikan bilis - Fried & pound

2 pcs Onion (medium size) - sliced
200g Ikan Bilis - Fried and add into the sambal

200g Ikan Bilis - Fried

Cooking time : 1/2 hr

Nasi lemak serve with cucumber, egg, fried ikan bilis and peanut.

Note we are using the rice measuring cup.

Steamed Turnip Cake

Ingredients:

600g Turnip
100g Rice flour
2.5 tbsp Wheat starch
100g Dried shrimp (chopped to smaller pieces)
2 pcs Chinese sausage (soaked, remove the skin & cut into small pcs)
5" long "Lap Yuk" (soften it then cut into small pcs.)
5 tbsp Fried shallot / 1/2 pc of red onion
1/2 cup Water
A dash of pepper
Salt to taste

Method :
1) Peel off turnip skin and shredded coarsely. Then stir fry for awhile to reduce the juice.
2) Stir fry the shrimp, chinese sausage & "lap yuk" for a while before add-in turnip. Continue stir fry for 3 minutes. Lastly, add-in pepper powder before dish out from wok.
3) Mixed both flour with water in the wok before put on the fire. Slowly stir the mixture with slow flame. Once begin lumpy, quickly add-in the cooked turnip, fried shallot & 3/4 portion of fried meat. Mixed well to form a lump of dough.
4) Transfer the dough to a greased tray.
5) Put the remaining fried meat on top.
Steam for 30 minutes with medium high heat.

Note :
Turnip cake can be pan fry without oil before serving.