NASI LEMAK \u2013 Fragrant rice cooked in coconut milk with pandan leaf, served with sambal, crispy anchovies, toasted peanuts, hard-boiled eggs and cucumber. We can safely say that nasi lemak is a common food that unites us Malaysians. It is truly a dish that symbolises the diversity of our country. Whenever we are out of the country for a period of time, the first thing we do when we touched down Malaysia is to grab a plate of our national dish that we were deprived of so badly while being abroad; the comfort food we long for most. Have you tried making Nasi Lemak at home but somehow something just seemed to be missing? It is actually not difficult to cook this traditional dish. There are many ways to cook nasi lemak with the most common being just boiling rice with santan but that won\u2019t make this dish stand out. We need more than just rice and coconut milk to make an outstanding nasi lemak. A good nasi lemak should have amazing texture and flavours. I\u2019ve got the secret to just that which I learned from my Mom. Pandan leaves is an important ingredient for an out of this world nasi lemak. The leaves are highly fragrant with floral hints. But that is not the entire secret. Psst...here is the Main Secret: FENUGREEK! The main secret behind nasi lemak\u2019s delectable taste is FENUGREEK. I know, some of you must be thinking, what on Earth is fenugreek? Does biji halba ring a bell to you? Yes, fenugreek is halba. Fenugreek is a wonder herb that is primarily used as a culinary spice in many countries but studies found the seeds to be excellent for nursing mothers as well (as it helped in the production of breast milk). It also gives Nasi Lemak its unique flavour. This is the best nasi lemak recipe that you should really try for yourself. Once you\u2019ve mastered this recipe (that can rival the nasi lemak from the best restaurant in town), you won\u2019t be deprived of our national dish ever again. Preparation: 5 minutes Cooking time: 14 minutes (depending on your rice cooker) Serving size: 5 pax Ingredients: \t2 cloves Garlic (julienne cut) \t2 Shallot (sliced) \t1 inch ginger (knocked) \t1\/4 teaspoon fenugreek (halba) \t2 pandan leaves \t5 cups of rice \t200ml coconut milk \tSalt to taste \tWater Method: \tKnock ginger \tRinse fenugreek \tRinse rice and drain excess water \tAdd coconut milk into the pot \tAdd the balance of water just as how you\u2019d usually cook rice \tAdd shallot, garlic, ginger, fenugreek and salt to taste \tThrow in the knotted pandan leaves \tStir \tCook the rice just like cooking the usual steamed white rice \tOnce done, fluff the rice \tServe on a banana leaf with condiments such as sambal, crispy anchovies, toasted peanuts, hard-boiled eggs, turmeric chicken and cucumber. Another secret: Adds in Bunga Telang juice to get a more beautiful hue and flavour. Watch this video to see how easy it is to cook the best Nasi Lemak that everyone loves! https:\/\/youtu.be\/ghc8THJhz7E Visit Moms' Homemade Recipes for more delectable recipes and stay tuned with Motherhood Story for parenting tips, advice, family events, and others.