Sunday, August 21, 2011

Nasi Lemak


4 cups rice, rinsed and drained
200ml coconut cream +  water  (adjust the amount of water accordingly)
4 screwpine leaves (pandan leaves)
1 lemongrass, crushed
salt, to taste


  • Cook rice together with coconut cream, water, salt, crushed lemongrass and knotted screwpine  leaves in an electric rice cooker.
  • Fluff the rice with a pair of chopsticks. Keep warm in the rice cooker.

Sambal Ikan Bilis (Anchovies)

Ingredients: (approximately ...)

Blend together into paste -
200g shallots
30g garlic
20g turmeric
40g galangal
2 stalks lemongrass
40g candlenuts
20g dried chillies (washed and soaked in hot water until softened)
2 tbsp chopped ginger flower (Bunga Kantan)
sugar, salt and fish sauce to taste

400g ikan bilis, washed and drained
1 onion, sliced
200ml coconut cream
2 tbsp tamarind paste (or to taste)


  • Without oil, fry ikan bilis until dry.  Then add in oil and and fry until lightly crispy.  Set aside.
  • Heat oil in a wok and stir fry blended chili paste until fragrant and oil separated.  Add sliced onions and fry until softened.
  • Add in fried ikan bilis and stir to combine.  Then add in tamarind paste, coconut cream and fish sauce.
  • Season with salt and sugar.

Sambal Egg

  • Cook the eggs for about 10 minutes (hard boiled).  Remove the shells.
  • Deep fry the eggs until brown.  Remove.
  • Cook the fried eggs in the chilli sambal with coconut cream (optional) and serve with nasi lemak.


  1. Love the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

  2. I like your version with the sambal deep fried eggs instead of normal boiled egg (:


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