Ah song's Nasi lemak with chicken curry and eggs. It was so so so yummy that we finished everything till the very last bit of sauce. Nasi lemak was really good, the aroma of coconut milk was definitely tempting. Curry sauce was awesome, it was the real taste of Malaysia, which is hardly found in Sydney. Curry chicken, which is usually called kari ayam in Malaysia, goes perfectly with white bread too. Spread a spoonful of curry sauce on a nice soft piece of white bread, add a few pieces of chicken on it, wrap it and then goes into your mouth. Believe me, that's the taste that you could never resist.
The brown sauce on the eggs was meant to be sambal. Why brown? Because we mistaken shallots as spring onions. So, the paste became green, and therefore, we added in more and more belacan and it turned into spicy belacan paste rather than sambal. It tasted alright, and should be really good if used for cooking. But just it was too too spicy as I was too lazy to pick out the chilli seeds.
The bottom left was Five Spice Chicken rolls (so called Ngo Hiam 五香肉). It was made of chicken mince mixed with garlic, onions, shallots, and other seasoning sauces, and then, wrapped with tofu skin. It was then steamed and pan-fried. It was the first time we made this Ngo Hiam , and surprisingly it turned out to be quite successful. It had crispy skin with firm fillings. YUM...
The top left was the dessert of the night-- mini pancakes... made from pancake mix of the famous Pancake On The Rocks. Pancakes with kaya can be a good combination too. But I still prefer it with Nutella.
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