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This is a fragrant rice dish cooked in Coconut milk and Pandan leaf and Malaysians consider it as their National dish. Nasi lemak in Malay language literally means rich and creamy rice.
Place the rice in the rice cooker pot along with water, Coconut milk, Ginger, Lemongrass and tied Pandan leaves. Sprinkle salt and stir well. Cook the rice, fluff with a fork and keep warm until ready to serve.
Drain the soaked chilies and grind it with shallots, Garlic and Chopped lemongrass strands to a paste. Use little water while grinding.
Heat up cooking oil in a frying pan or a wok on medium heat and fry this blended paste for about 7-10 minutes. Add onion rings and fry for 2-3 minutes more. Add water to attain the desired consistency.
Add the tamarind juice and season with salt and sugar. Stir well and turn off the flame.
On a serving tray, place a clean Banana leaf lined with wax paper. Using a bowl, shape the rice and place on this leaf. Spoon Sambal on or at the side of the rice, place few slices of Cucumber, some pan fried peanuts and spiced veggies.
Serve hot.
SERVING: 2
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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