The other traditional Malay dish that was chosen as to demonstrate to the students, teachers and staff who came in the afternoon was none other than Nasi Lemak with Sambal Ikan Bilis (Coconut Milk Rice with Anchovies). Besides coconut milk, pandan leaves, ginger, serai and onions are the ingredients added to the rice to make it extra tasty.
The nasi lemak that was cooked would be wrapped in banana leaves. The hot rice would bring out the flavour of the leaves. Here the lab assistant is helping to wipe the leaves clean, cut it into a suitable size for wrapping.
The Chief Cook was none other than my friend, Haji Hasnin. He is a good cook and has good culinary skills.
Before he started to cook, he gave some tips and pointers to all those who had come for the demonstration.
Haji Hasnin was assisted by Asiah.
Asiah stirring the sambal.
A closer look at the sambal.
When Haji Hasnin was satisfied with the sambal. He added the fried ikan bilis (anchovies) while Asiah helped to stir. After that, the sambal ikan bilis was ready.
The two cooks scooping the cooked nasi lemak into cups. The rice would be in the shape of the cup when they remove it from the cup and place it on the banana leaf.
The next step is to fashion the wrapped nasi lemak into a pyramid shape. Now this needs some expertise.
Me having a good time.
Finally the food is cooked and wrapped. The chief cook enjoying a meal of nasi lemak with sambal ikan bilis. Yeah! When he retires, Haji Hasnin can consider selling nasi lemak.
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