DON'T QUIT!

 

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

 ~PATIENCE IS VITAL~

SAY this: I AM NOT A QUITTER. The harder it is, the easier it is for me. Nothing comes easy. remember that! GET STARTED!

SUCCESS IS YOURS!

 

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

 ~PATIENCE IS VITAL~

SUCCESS is 10% INSPIRATION and 90% PERSPIRATION. So, don't be lazy. KEEP GOING! STAY POSITIVE!

STAY POSITIVE!

 

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

 ~PATIENCE IS VITAL~

One universal truths in life is "How you do anything is how you do everything. It is time to stop holding yourself back and just go for the gold. DRESS FOR SUCCESS! BE BRAVE!

COCONUT MILK RICE / NASI LEMAK

 

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

 ~PATIENCE IS VITAL~

I know most of you out there have visited Malaysian, Singaporean or even Indonesian Restaurants serving Nasi Lemak. And I bet most of you loved the taste of the fragrant rice. Here's the recipe for you to try at home. It's worth the effort. Enjoy it with your loves ones.

NASI LEMAK RECIPE

Ingredients:

Rice                                    500g
Coconut Milk                      100ml
Pandan leaves                      2 nos.

Water                                  1200ml
Salt                                      to taste

For sambal

Tamarind paste                     30g
Red onion                             1-2 nos. (depending on size)
Dried anchovies                    200g
Garlic                                   20g
Shallot                                  50g
Dried Chilli                           50g
Belacan (prawn paste)          10g
Salt                                        5g (or to taste)
Sugar                                    15g (or to taste)

Method:-

1. Using a rice cooker: Wash and drain rice. Add to rice cooker bowl. Add coconut milk, water, pandan leaves tied into a knot and season with salt to taste. Cover and press the 'cook' button.
2. Using a saucepan: add all the aforementioned ingredients into the saucepan. Cover and steam on medium heat until water evaporates/rice cooks. Fluff with a fork and dish out.
3. To cook the sambal, rinse dried anchovies and drain water. Fry in sufficient amount of out until lightly browned and set aside on a paper towel to rain excess oil.
4. Soak dried chilli in lukewarm water for 20 mins (or blanch in a pot on medium heat until soften). *Cut dried chilli into half with a scissors to remove seeds prior to soaking/blanching to reduce spiciness, if desired).
5. Toast belacan on open fire (use your stovetop) evenly on all sides (or fry in a small pan/wok without oil).
6. Blend or pound soften dried chilli, belacan, shallot, garlic into a paste.
7. Soak tamarind paste in about 1 cup of water and squeeze to extract juice. Remove and discard pulp.
8.  Slice red onion into rings.
9. Heat oil in a wok or pan and saute spice paste until fragrant and chilli is cooked (about 7-10 mins)
10. Add onion rings and fry. Then, add the fried anchovies and fry.
11. Add tamarind juice and season with salt and sugar. Simmer until sauce thickens a little.Dish out.
12. Serve rice with sambal on the side together with condiments: sliced cucumber, halved hard boiled egg, toasted peanuts and additional dishes such as fried chicken (if desired).

*For the sambal, fried anchovies may be replaced with shrimp or omitted entirely.