Ingredients

  • Serves 4-6
  • For the nasi lemak rice:

    2 cups of white rice, uncooked 

    2.5 cups coconut milk

    3 pandan leaves

    2 inch ginger

    salt, to taste

     

    For the Sambal Ikan Bilis:

    1-2 cups anchovies, fried

    1 cup oil for frying

    2 pandan leaves

    1 cup water

    2 large onions

    2 tsp brown sugar / palm sugar (or to taste)

    Salt, to taste

     

    For the spice paste:

    15 - 20 dried red chilies

    6-8 cloves of garlic

    1 tomato

    4 - 5 shallots

    3 medium size red onions

    1 handful of anchovies

    1-1.5 cup water

     

Nasi Lemak Sambal Ikan Bilis
Recipe Courtesy of
S Saraswathy Segaran

Nasi Lemak Sambal Ikan Bilis

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Nasi Lemak is a popular dish commonly found in Malaysia and Singapore. Cooked with coconut milk, the fragrant rice is usually served with fried anchovies, peanuts, cucumber, boiled eggs and spicy sambal. In this homemade Nasi Lemak Sambal Ikan Bilis recipe, I try to recreate the special sambal that I had during my childhood. Made with anchovies, pandan and an aromatic spice paste, the sambal ikan bilis pairs well with the rich coconut rice and is the highlight of the dish. My favorite way to start the day, this delicious Nasi Lemak Sambal Ikan Bilis is the perfect dish to make for your family for breakfast or sahur.
  • Easy
  • 15 min
  • 45 min
  • 10 min
  • 15 steps
  • 10 Ingredients
  • Easy
  • 15 steps
  • 10 Ingredients
  • 15 min
  • 45 min
  • 10 min

Directions

  1. Prepare the nasi lemak rice

    • Rinse the rice 3 times and drain the water, then place the washed rice into your rice cooker. 

    • To the rice cooker, add the coconut milk, pandan leaves, a pinch of salt  and ginger.

    • Cook the rice following the instructions on your rice cooker, or about 20 - 30 mins.



  2. Prepare the sambal ikan bilis

    • Blend dried red chilies, garlic, tomato, shallots, red onions and anchovies with water to make a spice paste.

    • Heat the cooking oil in a pan on medium heat. Add the spice paste and sauté until the oil separates.

    • Add pandan leaves and water. Sauté until it reduces to half its volume.

    • Add onion, brown sugar and salt to taste. Let it simmer with a closed lid for 10 - 15 mins.

    • When the sambal has thickened, add the fried anchovies.

    • Mix and combine well.



Plate & Serve!

  • Serve the sambal ikan bilis with the nasi lemak rice.
Plate & Serve!
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    Ingredients
    • Serves 4-6
    • For the nasi lemak rice:

      2 cups of white rice, uncooked 

      2.5 cups coconut milk

      3 pandan leaves

      2 inch ginger

      salt, to taste

       

      For the Sambal Ikan Bilis:

      1-2 cups anchovies, fried

      1 cup oil for frying

      2 pandan leaves

      1 cup water

      2 large onions

      2 tsp brown sugar / palm sugar (or to taste)

      Salt, to taste

       

      For the spice paste:

      15 - 20 dried red chilies

      6-8 cloves of garlic

      1 tomato

      4 - 5 shallots

      3 medium size red onions

      1 handful of anchovies

      1-1.5 cup water

       

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