Ingredients

(A).

Rice 4 bowls

Strong coconut milk 1 bowl

Salt 2 tablespoons

Vanilla leaves 3-4 pieces (bundled rolled in small za)

(B).

Peanut rice 300g

Edible fish ball 300g

Egg 10pcs

Cucumber 1 strip (sliced)

Red tomato 2pcs (sliced)

(C).

Cabbage 500g (washed and cut)

Red chili 1 strip (diced)

Garlic 5 cloves

Salt a pinch

Crushed shrimp 300g

Large onion 1pc (julienned)

Cooking oil

(D).

#Chili Paste (CIRI BOH) Ingredients:

3 dried chili peppers

5 fresh red chili peppers

3 cloves of garlic

2 slices of ginger

3 small green onions

One small fingerful of Belacan

Buah (stone) Keras 3 (optional). Keras 3 pcs (with or without)

Water 1/3 cup

[Readily available in Malacca's morning/night market stalls or in the vegetable department of supermarkets].

Small can of 200g.RM5.oo or so, very convenient.

Sour citrus juice 1 tsp

Sugar 1 tsp

(E).

Several slices of banana leaves. (optional)

Directions

1). In a rice cooker have washed rice,

Add coconut milk/salt/vanilla leaves and cook together to make coconut milk rice (NASI LEMAK)

2). Stir fry the peanuts in a little hot oil,

remove from heat and sprinkle a pinch of salt. Plate it up and leave it to chill and cut.

3). Poach 5 eggs on the side burner. (Standby)

4). Deep fry crispy river roe in hot oil. (Drain the oil)

5). Remaining hot oil to explode garlic salt stir-fried cabbage + diced red chili. (One plate)

6). Heat oil to fry 5 slices of egg.

7). Add oil and saute chopped shrimp and then add shredded onion and stir fry.

Pour in the chili paste (D) material, cook the shrimp into Sambal.

The above ingredients, respectively, in a banana leaf plate to make

"Spicy Coconut Milk Rice" NASI LEMAK set.

(Can be served with sliced omelette or poached egg)