As we reach the last leg of the Movement Control Order (MCO) which will last till the 12th of May 2020, most people would have either turned into pro-chefs or bakers at home or have discovered a new found love for cooking and baking regardless of the cuisine.
To keep cost low from taking-away food and paying extra for delivery services, just stock up a little on can food or whip up anything that you can find in your pantry. We are going to share one recipe per day that you can enjoy trying out at home either for yourself or your loved ones.
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Nasi Lemak Pandan
Having some leftover sambal, rendang or side dishes? What’s missing is the aromatic Pandan coconut rice! Combine rice, coconut milk and pandan leaves from your garden and viola – you’ve got yourself a wholesome plate of goodness.
INGREDIENTS
- 200g of long grain rice
- pinch of salt
- 250ml water (1 cup)
- 4 pandan (screw pine) leaves, knotted or bundled 1 pack
- Ayam Brand Coconut Milk 200ml
PREPARATION
If you have rice cooker, put everything into it and stir to dissolve salt. Place the lid, turn on cooker and cook your rice.
If you don’t have one, put everything into a thick bottomed pot and stir gently to dissolve salt. Bring to the boil over medium heat till most of the liquid has evaporated and venting holes start to appear on the surface of the rice.
Put lid on and reduce heat to minimum. Leave the rice to finish cooking for about 10 minutes. Turn off the heat and leave to rest for another 20 minutes. With a fork, gently separate the cooked grains.
PRESENTATION
This coconut rice can be served with plenty of Asian recipes. It is the base for the famous Nasi Lemak. But it is equally nice to match the hotness of some Asian stews and stir fries!
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