原料
米 rice: 2杯 2 cups， 椰漿 coconut milk: 1杯 1 cup， 水 water: 1杯半 one and half cup， 花生 peanuts: 1杯 1 cup， 雞蛋 egg: 2個 2 pieces， 江魚仔 anchovies: 1杯 1 cup， 黃瓜 cucumber: 1根 1 piece， 午餐肉 luncheon meat: 1罐 1 can， 參巴辣椒醬（另外菜譜）sambal chilli: 少許 1 tablespoon， 香蘭葉 pandan leaf: 兩根 2 pieces
步驟
1把米洗好，加入一杯椰奶和一杯半的水。把香蘭葉綁成一個結，放入鍋內，大火加熱到沸騰後，用小火煮二十分鐘，一直攪拌。關掉火，蓋上，十分鐘後打開攪拌（也可以用電飯鍋取代） 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用油把花生炒至變色 Use cooking oil to fry peanuts
3用油把江魚仔煎脆 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，用吸油紙把多餘的油去掉 After frying the condiments, use blotting paper to remove excess oil
6把兩個蛋打散煎成蛋餅。把黃瓜切片後，將椰漿飯盛在盤裡，把所有的材料擺在旁邊，加上參巴辣椒醬 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
椰漿飯可以做得稍微干點，所以水可以放得少的一點。參巴辣椒醬在以後的菜譜再分享 Nasi Lemak rice can be cooked drier so you can add less water. I will share the recipe on sambal chilli later
