椰浆饭 Nasi Lemak

材料 ：
印度糙米300克（冲洗至水清后浸泡15分钟）、4米杯清水
椰浆混合料 ：
椰浆头170毫升、桂皮3公分、盐½茶匙、班兰叶2片（打结）、香茅2枝、疯柑叶2片
佐料 ：
万茂参末江鱼1罐、炸江鱼仔少许、小茄子1粒（切片）、万茂参巴虾米1罐、臭豆20粒、青瓜片少许、炸花生50克
INGREDIENTS :
300g basmati long grain rice (rinsed till water is clear then soaked for 15 minutes), 4 rice cups water
COCONUT CREAM MIXTURE :
170 ml coconut cream, 3 cm cinnamon stick, ½ tsp salt, 2 pandan leaves (knotted), 2 stalks lemongrass, 2 kaffir lime leaves
ACCOMPANIMENTS :
1 canned MAKMUR Brand Anchovies Sambal, A handful deep-fried anchovies, 1 small brinjal (cut into slices), 1 canned MAKMUR Brand Prawn Sambal, 20 pieces stinking beans (petai), some cucumber slices, 50g deep-fried groundnuts

METHOD :
1 Put basmati rice and water in a saucepan. Cook to a boil. Reduce the heat and cook for 8–10 minutes over medium low flame till bubbles appear on the rice. Switch off fire
and drain off water.
2 Mixes all coconut cream ingredients and add the mixture to the half cooked basmati rice in a pot. Cook over low heat for 10 minutes. Once coconut cream is absorbed into
the rice turn off the fire and allow nasi lemak to steep for 10 minutes on the stove.. Open the saucepot and fluff up the rice after steeping time. (pic 1-3)
TO PREPARE ACCOMPANIMENT :
1 Lightly deep-fry anchovies and brinjals slices briefly for 1 minute. Dish out. (pic 4-5)
2 Pour out MAKMUR Anchovies Sambal into a saucepan, add brinjals, fry briefly for 20 seconds. Dish out and put aside. (pic 6)
3 Drain MAKMUR Prawn Sambal into a clean nonstick saucepan. Add in petai pieces. Stir to cook quickly. Dish out. (pic 7-8)

做法 ：
1 把糙米和水放入锅里煮至滚，转至中小火，继续煮8-10分钟发泡为止；熄火，然后把水倒掉。
2 将椰浆材料混合，然后加到半熟的米饭里，以小火再煮10分钟至椰浆被米饭吸收；然后熄火，让它沉淀10分钟后才把饭搅拌松弛。（图1-3）
佐料做法 ：
1 把江鱼仔及茄子片以热油炸约1分钟后盛出。（图4-5）
2 将万茂参末江鱼放入锅里，加入茄子，炒约20秒钟后盛出。（图6）
3 把万茂参巴虾米滴干油，放在干净不粘锅里，然后加入臭豆，大火炒一炒即可。（图7-8）
吃法 ：
放一片香蕉叶在碟子上，舀入1勺椰浆饭，然后把参末江鱼、参巴虾米及其它佐料摆在饭的周围即可。