Ingredients

  • Serves 2-4 people
  • nasi lemak rice:

    400g uncooked Japanese Sumo rice, washed

    200ml coconut milk

    700ml water

    1 tsp salt

    2 shallots, peeled and crushed

    2 cloves of garlic, peeled and crushed

    3 Pandan leaves, tied together in a knot

     

  • sambal ikan bilis:

    50g dried anchovies

    300g red onion

    50g garlic

    40g dried red chilies

    8 pc red bird’s eye chilies

    10g fermented shrimp paste (Belacan)

    10g tamarind paste

    2 tbsp canned tomato paste

    450ml water

    1 tsp salt

    ½ tsp sugar

    300ml vegetable oil for frying the Ikan Bilis

    80ml vegetable oil for blending the dried chilies

    100ml water to soak the tamarind paste

Traditional Nasi Lemak with Sambal Ikan Bilis
Recipe Courtesy of
Ann Lian

Traditional Nasi Lemak with Sambal Ikan Bilis

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Fluffy white rice cooked with coconut milk and pandan leaves for a satisfyingly rich flavor, Nasi Lemak is a local favorite in Malaysia and Singapore. While it is traditionally eaten for breakfast, it can also be enjoyed throughout the day with fried chicken or fish, eggs, ikan bilis (dried anchovies) and peanuts. In this recipe, I’ve cooked up a batch of homemade Sambal Ikan Bilis to go with the Nasi Lemak. The secret to a good Sambal Ikan Bilis is to add the ikan bilis last, so that it remains fresh and crispy!
  • Easy
  • 15 min
  • 45 min
  • 15 min
  • 2 steps
  • 21 Ingredients
  • Easy
  • 2 steps
  • 21 Ingredients
  • 15 min
  • 45 min
  • 15 min

Instructions

  1. Prepare the rice

    • Add all the ingredients for the rice into a rice cooker, and set it to cook, it should take about half an hour.


  2. Preparing the paste for the Sambal Ikan Bilis

    • Chop the red onions into smaller pieces.
    • Peel the garlic.
    • Blend the chopped onions and garlic in a food processor.
    • Heat a frying pan with 300ml vegetable oil.
    • When the oil is hot, fry the dried anchovies on low to medium-low heat till they are crispy.
    • Drain the anchovies and set them aside on a paper towel to cool. Save the oil as it will be used in the next step.
    • Pour the oil into a pan and add the Belacan (shrimp paste).
    • Add the blended onions and garlic to the pan and fry.
    • In a food processor, blend the dried chilies with 80ml vegetable oil. 
    • By now, the paste in the pan should have been frying for about 30min, and the onions should be nicely caramelised and browned. 
    • Add the blended red chilies to the pan, stir often and maintain on low heat, for about 10 to 15 min.
    • When the oil starts to separate, add the tomato paste to the frying pan to give it a nice red color. Stir often to prevent the paste from burning.
    • In a bowl of about 100ml water mash up the tamarind paste with a fork and remove any seeds from the tamarind paste.
    • Add the tamarind paste in water to the pan, cook for another 5 to 10 min.
    • Season with salt and sugar, and set aside to cool.


Plate and Serve!

Add the crispy anchovies in last, mix to combine, and serve

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • nasi lemak rice:

      400g uncooked Japanese Sumo rice, washed

      200ml coconut milk

      700ml water

      1 tsp salt

      2 shallots, peeled and crushed

      2 cloves of garlic, peeled and crushed

      3 Pandan leaves, tied together in a knot

       

    • sambal ikan bilis:

      50g dried anchovies

      300g red onion

      50g garlic

      40g dried red chilies

      8 pc red bird’s eye chilies

      10g fermented shrimp paste (Belacan)

      10g tamarind paste

      2 tbsp canned tomato paste

      450ml water

      1 tsp salt

      ½ tsp sugar

      300ml vegetable oil for frying the Ikan Bilis

      80ml vegetable oil for blending the dried chilies

      100ml water to soak the tamarind paste

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