The KaiKai Book

In this video Pailin's Kitchen gives you the Ultimate Guide to COCONUT MILK

'Nasi lemak', the national and traditional dish of Malaysia - coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. This could be the best and most authentic Nasi Lemak recipe you can find. INGREDIENTS FOR NASI LEMAK: 1 . 2 cups of rice, 2 . 3 onions - sliced, 3 . 2 inch ginger, 4 . 1 cup coconut milk, 5 . Pandan leaves, 6 . Salt, 7 . 1 cup water, INGREDIENTS FOR SAMBAL: 1 . 3 onions - sliced ​, 2 . 2 cloves of garlic, 3 . 4 tbsp chilli paste, 4 . 2 tablespoons tamarind juice, 5 . 2 onions, 6 . Salt, 7 . Enough sugar, 8 . Enough oil, OTHER MATERIALS NEEDED: 1 . 1 bowl of peanuts, 2 . 1 bowl anchovies, 3 . 3 eggs,

INGREDIENTS Coconut Milk Rice 1 kg rice preferably basmati rice, 5 1/2 cups, 6 cups water, 200ml Thick coconut milk (1 coconut), 3 pandan leaves/screwpine ( leaves knotted and slightly bruised), 2 stick lemongrass crushed, 1 ginger crushed, 1 tsp sugar to taste, 2 tsp salt to taste, Sambal Ikan Bilis (Chilli Anchovies), 3 cups ikan bilis (dried anchovies), 1 cup oil, 3 clove garlic, 12 shallots, 30 dried chillies or 150ml chilli paste, 3 tsp belacan (prawn paste), 1 tsp salt, 3 tbsp sugar, 3 red onions cut into rings, 1 tamarind pulp (3 ping pong ball size), 3 cups water soaked tamarind pulp,

In this video Chef ByronTalbott teaches you how to cook Coconut Tapioca Pudding