Nasi Lemak
I have never dreamed of cooking Nasi Lemak
because I am not a fan for spicy food.
Moreover, I do not fancy dishes that require hard work!
Somehow, I got the inspiration from both
Loke Peng and Regina Lim.
Regina's Sambal comes at the right time.
Loke Peng's encouragement, detailed guidance
and the secret ingredient all helped to bring this dish on the table!
Love it,
a bit too spicy though!
Ikan Bilis Sambal
2-3 Tbsp of sambal from my earlier post
a handful of fried ikan bilis
1-2 big onion, sliced
1 Tbsp tomato ketchup
seasoning: sugar and salt to taste
1) heat up a little oil, fry the sliced onions until fragrant
2) add sambal and ikan bilis, saute'
3) add tomato ketchup, a little water if necessary
4) add seasoning
5) serve with blue pea flower rice, hard boiled egg and sliced cucumber
Notes:
1. For the rice:
a) Soak blue pea flower in boiling water for 1/2 hour or so
b) wash rice & add the strained blue pea flower water,
c) top up with some coconut milk
d) add a little salt
e) put 1 knotted pandan leaf & 1 smashed serai on top
f) cook it
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