A long day at work, and reading that nasi lemak post by thenormadgourmand, I brave thru the traffic, did a quick shopping and attempt nasi lemak and sambal kerang.
About 150ml of coconut cream/milk with a knot of screwpine leaves and a thumb size ginger with a pinch of salt. Cook as usual with your rice cooker.
About a kilo of cockles boiled, and peeled off the shells. Pound some ginger, garlic, and add in chilly paste. Heat up wok and saute the ginger and garlic paste. Add in lemon grass and the chilly paste. Salt, sugar and onion rings with few slice of assam keping. Add in the cockles and adjust the taste accordingly. Don’t cook too long as the cockles would get too rubbery.
I decided to go old school and pack it with plastic and newspapers. It was pure fun !
At the same time, making the sambal is not difficult but tedious. Peeling the cockles, pounding the paste, making hard boiled eggs and etc.
The gatecrasher MayYee got lucky to be fed and the returning from Ghana, Annette got the royal supper. Bless the nasi lemak.