RECIPE FOR NASI LEMUNI

Here is the Lemuni rice that is cooked by Puan Asiah, my library assistant. Below I have posted her recipe.

Ingredients:
3 cups of rice (the plastic cup provided with the rice cooker)
About 10 young lemuni leaves with stems
santan (coconut milk) from one coconut
2 pips of garlic (chopped)
2 inches of ginger (sliced)
3 shallots (sliced)
1 stalk of serai (slightly pounded)
1 pandan leaf
1 tbsp of halba
salt to taste

Method:
1. Blend the leaves with some water.
2. Strain and add in rice to cook.
3. Add santan (coconut milk) and also halba, serai, garlic, fresh ginger, shallots and pandan leaves.
4. Add salt to enhance the taste.
5. Serve hot with fish/prawn/anchovy sambal and other side dishes.

**It doesn't really matter how much of the juice is used in the rice, as long as the portions of rice, water, lemuni and coconut milk is adequate - the rice will turn out yummy.