(A) Nasi Lemak

Ingredients:

• Short and Long grain Brown rice of half a bowl each. Soaked in water for 6 to 8 hours.
• 1 bowl of coconut juice (approximately half a coconut).
• 1 teaspoon of sea salt and 6 pieces of pandan leaves.

Method:

• Drip dry brown rice and then add in above ingredients. Cook it in the usual way of rice-cooking for about 40 minutes.

(B) Nasi Lemak Chilli Paste

Ingredients:

• 20 pieces dried chilli soaked in water until soft.
• 8 pieces candle nut (buah keras)
• Langkuas - one small piece
• Lemon grass - one piece

Method:

• Blend them together until fine. Heat oil and fried them until fragrant. Add cane sugar and salt to taste.

(C) Tempeh (Malay fermented bean)

Ingredients:

• One packet Tempeh cut into small pieces
• 300 gm of french bean cut into small pieces
• One small piece of sea-weed cut into tiny slices
• 1 tablespoon of grounded ginger paste
• 3 pieces of thai orange leaves
• Liquid amino for taste
• 2 tablespoon of olive or sunflower oil

Method:

• Heat oil and fry tempeh slightly. Fry the grounded ginger paste till fragrant. Add the other ingredients stir fry till cooked. Add liquid amino to taste.