椰槳飯（Nasi Lemak）；黃薑飯（Nasi Kuning）。

椰槳飯（Nasi Lemak）算是馬來人的特長，大凡煮椰漿飯時，
首一次搾取的濃郁槳液預先盛裝一處，
然後搾取第二三次之漿液混和著鍋里已洗凈的米，其水量相當於平時的三分之二，

為了增加美味，同時還得置下幾片俗稱“Daun Pandan”的香葉以及少許的食鹽。
當鍋中水沸之際，即將另外三分之一的首次槳液傾入繼續烹煮。

飯熟後，其味芳香撲鼻，既使在我們外人，不須任何菜餚亦有開胃之感；

倘若配上牛肉咖喱，其餘味更足以長留齒頰哩！

Nasi Lemak
Ingredients: (Serves 4)
Rice 3 cups ；Coconut milk 1/2 cups
Water 3 cup ；Pandan leaves, cleaned and knotted 4

Ingredients A - for sweet chilli paste
Dried chillies, softened in water and pounded finely 50g
Shallots 50g ；Shrimp paste 1 tsp

Ingredients B
Sugar 2 tbsp
Tamarind, soaked in 4tbsp water, squeezed and strained 1 tbsp
Salt to taste

Method :
Sweet chilli paste
Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add Ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.

Coconut rice
1. Wash the rice and drain.
2. Mix coconut milk with 3 cups of water and 1 tsp salt.
3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry,
lower the heat. Let rice stand over low heat for 15 to 20 minutes.
Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices,
omelette and sweet chilli paste

Malaysian Recipes - Nasi Lemak
Ingredients Ingredients for Prawn Sambal Ingredients for Garnishing
1 Cup Rice,(washed and drained) 2 Cups Santan
1 Pandan Leaf, (tied in a Knot) 1/4 Teaspoon Salt
10-12 Prawns,(shelled and de-veined) 1 Large Onion,(sliced)
1/4 Teaspoon Salt ；1 Teaspoon Sugar
2 Tablespoons Tamarind Juice ；2 Tablespoons Cooking Oil
Pound together :-
2 Dried Chillies ；2 Fresh Chillies ；1 Small Piece Blacan
1/2-inch piece Lengkuss ；1 Candle Nut
2 Hard-Boiled Eggs,(cut in wedges). ；2 Tablespoons Ikan Bilis,(deep-fried till crisp).
1 Piece Yellow Bean Curd,(deep-fried & sliced thinly). ；1/4 Cucumber,(sliced thinly).
2 oz Kangkong,(scalded)

Method
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.
2) When the rice begins to boil, lower the heat.
3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.
4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.
6) For the Sambal, heat oil and fry the onions until slightly brown.
7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.
8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.
9) Serve the rice with the Sambal and other Garnishing.

黃薑飯（Nasi Kuning）。所謂黃薑飯即是混以
黃薑與胡椒煮成的糯米飯，
飯雖帶黃澄之色，但配以特製的辣椒醬則使人食而不厭。

當榴槤季節到來，馬來人尤其喜歡特地煮成這種黃薑飯來用榴槤配食，
個中的滋味奇妙處，實非文字所可形容了。