ÿþ<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN" "http://www.w3.org/TR/REC-html40/loose.dtd"> <HTML><HEAD><TITLE>Recipe for Nasi Lemak</TITLE> </HEAD> <BODY BGCOLOR="#FFFFCC" TEXT="#202020"> <!-- END WAYBACK TOOLBAR INSERT --> <font face="verdana, arial, helvetica" size=2 color=#cc0000> <A NAME="TOP"></A> <center> <table border="0" cellpadding="0" cellspacing="0" width="75"> <tr> <td><img height="78" width="622" SRC="images/header1.gif"></td> </tr> <tr> <td><img height="54" width="620" src="images/photo_line.gif"></td> </tr> </table> <!--- <img height="7" width="3" src="images/spacer2.gif"> ---> <br> <H3><FONT COLOR=brown><B>Malaysian Recipes - Nasi Lemak</B></FONT></H3> <CENTER> <TABLE CELLPADDING=5> <TR> <TD ALIGN=middle BGCOLOR="#7A5529" VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=2> <B>Ingredients</B> </TD> <TD ALIGN=middle BGCOLOR="#7A5529" COLSPAN=2 VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=2> <B>Ingredients for Prawn Sambal</B> </TD> <TD ALIGN=middle BGCOLOR="#7A5529" VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=2> <B>Ingredients for Garnishing</B> </TD> </TR> <TR> <TD BGCOLOR="#7A5529" VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=1> <LI>1 Cup Rice,(washed and drained) <BR><LI>2 Cups Santan <BR><LI>1 Pandan Leaf, (tied in a Knot) <BR><LI>1/4 Teaspoon Salt </TD> <TD BGCOLOR="#7A5529" VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=1> <LI>10-12 Prawns,(shelled and de-veined) <BR><LI>1 Large Onion,(sliced) <BR><LI>1/4 Teaspoon Salt <BR><LI>1 Teaspoon Sugar <BR><LI>2 Tablespoons Tamarind Juice <BR><LI>2 Tablespoons Cooking Oil </TD> <TD BGCOLOR="#7A5529" VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=1> <P>Pound together :- <BR><LI>2 Dried Chillies <BR><LI>2 Fresh Chillies <BR><LI>1 Small Piece Blacan <BR><LI>1/2-inch piece Lengkuss <BR><LI>1 Candle Nut </TD> <TD BGCOLOR="#7A5529" VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=1> <LI>2 Hard-Boiled Eggs,(cut in wedges). <BR><LI>2 Tablespoons Ikan Bilis,(deep-fried till crisp). <BR><LI>1 Piece Yellow Bean Curd,(deep-fried & sliced thinly). <BR><LI>1/4 Cucumber,(sliced thinly). <BR><LI>2 oz Kangkong,(scalded) </TD> </TR> <TR> <TD ALIGN=middle BGCOLOR="#7A5529" COLSPAN=4 VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=2> <B>Method</B> </TD> </TR> <TR> <TD BGCOLOR="#7A5529" COLSPAN=4 VALIGN="TOP"> <FONT COLOR="#C5BEA5" FACE="Verdana" SIZE=2> 1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil. <BR>2) When the rice begins to boil, lower the heat. <BR>3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat. <BR>4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes. <P>5) While the rice is cooking, prepare the Garnishing and Prawn Sambal. <BR>6) For the Sambal, heat oil and fry the onions until slightly brown. <BR>7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes. <BR>8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve. <BR>9) Serve the rice with the Sambal and other Garnishing. </TD> </TR> </TABLE> <P>Good Luck and please let me know how you get on !!! </CENTER> <!-- Start of Standard Footer ---> <HR SIZE=3> <CENTER><FONT FACE="Verdana" SIZE=1> [ <A HREF="index.htm">Home Page</A> | <A HREF="mailto:info@norlia.com">Email Me</A> | <A HREF="project.htm">Research Project</A> | <A HREF="site_map.htm">Site Map</A> ] </CENTER> <HR SIZE=3> <!-- End of Standard Footer> <CENTER><FONT SIZE=1><I> &#169 IceBreaker Web Designs Ltd 2001</I></FONT></CENTER> </BODY> </HTML> --> <!-- FILE ARCHIVED ON 22:31:03 Jul 6, 2010 AND RETRIEVED FROM THE INTERNET ARCHIVE ON 10:48:26 May 15, 2012. JAVASCRIPT APPENDED BY WAYBACK MACHINE, COPYRIGHT INTERNET ARCHIVE. ALL OTHER CONTENT MAY ALSO BE PROTECTED BY COPYRIGHT (17 U.S.C. SECTION 108(a)(3)). -->