原料
米 rice: 2杯 2 cups， 椰浆 coconut milk: 1杯 1 cup， 水 water: 1杯半 one and half cup， 花生 peanuts: 1杯 1 cup， 鸡蛋 egg: 2个 2 pieces， 江鱼仔 anchovies: 1杯 1 cup， 黄瓜 cucumber: 1根 1 piece， 午餐肉 luncheon meat: 1罐 1 can， 参巴辣椒酱（另外菜谱）sambal chilli: 少许 1 tablespoon， 香兰叶 pandan leaf: 两根 2 pieces
步骤
1把米洗好，加入一杯椰奶和一杯半的水。把香兰叶绑成一个结，放入锅内，大火加热到沸腾后，用小火煮二十分钟，一直搅拌。关掉火，盖上，十分钟后打开搅拌（也可以用电饭锅取代） Wash the rice and add in one cup of coconut milk and one and half cup of water. Tie up two pandan leaves into a knot and put into the pot. Boil on high heat and turn down the heat to low and simmer for 20 minutes, stirring continuously. Turn off the heat and cover the lid for 10 minutes. Open the lid and stir. If too difficult, you can use a rice cooker
2用油把花生炒至变色 Use cooking oil to fry peanuts
3用油把江鱼仔煎脆 Use cooking oil to fry anchovies until it is crisp
4把午餐肉用油煎到外皮香脆 Use cooking oil to fry the luncheon meat until it is crisp on the outside
5煎好的配料，用吸油纸把多余的油去掉 After frying the condiments, use blotting paper to remove excess oil
6把两个蛋打散煎成蛋饼。把黄瓜切片后，将椰浆饭盛在盘里，把所有的材料摆在旁边，加上参巴辣椒酱 Fry two eggs and cut the cucumber into slices. Scoop the rice onto the plate and place condiments around the rice and add in sambal chilli
小技巧
椰浆饭可以做得稍微干点，所以水可以放得少的一点。参巴辣椒酱在以后的菜谱再分享 Nasi Lemak rice can be cooked drier so you can add less water. I will share the recipe on sambal chilli later
