Do note that the recipe I write here is for 2 people. So do your own estimate ok?
1 and 1/4 cup of rice
140ml of Ayam's brand coconut milk
2-3 Pandan Leaves
Wash the rice as usual. Pour the coconut milk in a standard cup. Fill up the cup with water. Pour the mixture into the rice. Add about a little more than 1/4 cup of water into the rice. Add some salt. Wash the pandan leaves and make some slits at the center of the leaves and tie them into a bunch. Dump the pandan leaves into the rice. Stir the rice for a while then put it in the rice cooker to cook. Then let the rice set until the coconut milk has dried up.
Sambal Ikan bilis:
A handful of dried red chillis
1 and half big onions
2 cloves of garlic
A handful of Ikan Bilis without the head and skin
Some small red peanuts(optional)
Soak the dried red chillis in hot water until it's soften. Then remove the water. Blend the chilli with the onions and garlic until it becomes a paste. Wash the ikan bilis and peanuts with normal water and drain dry. Add oil, enough to cover the ikan bilis and peanuts. Fry the ikan bilis and peanuts with LOW fire. Fry until the ikan bilis is crispy and cooked. Put aside the ikan bilis and peanuts. Use the left over oil to fry the chilli paste. Fry until fragrant (or when the chilli colour changed a little) Actually, the chilli smell would be quite strong. BLEAH. Use your instinct. Hehe... Then add the ikan bilis and peanuts and mix them well. Add some sugar if you like it sweet. Tamarind juice would be nice, but it's optional. If you find the sambal too hot, add the tamarind juice to ease the hotness.
The measurement might not be accurate. Use your estimation. Hehehe..BLEAH... I use my own instinct one lah... Hmmm.. Of course the nasi lemak should be served with cucumber and fried egg. Don't need me to teach you how to cut the cucumber and fry egg right? BLEAH.. That's all for now!