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Recipes

Nasi Lemak

INGREDIENTS

(2 portions)

  • 140g Kinmemai Better White™
  • 30g Pandan Leaf, washed then dried and tied in a knot
  • 120g Chicken Stock
  • 6g Chicken Powder
  • 80g Fresh Coconut Milk
  • 15g Shallots
  • 1 stalk Lemongrass
  • 15g Garlic

INSTRUCTIONS

  1. Wash lemongrass, and peel shallots and garlic.
  2. Lightly smash all three separately, then lightly fry them separately until slightly fragrant, then set aside.
  3. Mix rice, coconut milk, water, chicken powder and salt well in a tray.
  4. Place pandan leaf knot on the rice, and steam it for 40 minutes
  5. Cool rice, loosening it with a fork before serving.
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