Nasi Lemak with Sambal Chili Paste

    4 hours

    Nasi lemak is not an easy dish to cook because there are so many ingredients! We only cook this on weekends when there is time. It is a special treat.

    45 people made this

    Serves: 6 

    • For the rice
    • 3 cups rice
    • 1 lemongrass
    • 2 cup water
    • 1 cup coconut milk
    • 2-3 pandan leaves, knotted
    • 1 tsp salt
    • For the accompaniments
    • 6 chicken wings
    • 1 egg white
    • ¼ cup Kentucky powder
    • 6 eggs
    • 6 ikan kuning
    • 6 slices luncheon meat
    • 1 clove garlic, chopped
    • About 8 dried shrimps
    • 10 strings long beans, cut into small pieces
    • 4 tbsp water
    • Light soy sauce to taste
    • For the sambal chili
    • 1 handful dried chili, soaked in hot water until softened
    • 2 cloves garlic
    • 1 big onion
    • 10 dried shrimps
    • Small amount of water
    • ½ cup oil
    • 2 tbsp sugar
    • A pinch of salt
    • 2 tsp assam water
    • 1 handful ikan bilis, pounded

    Prep:2hr  ›  Cook:2hr  ›  Ready in:4hr 

      For the rice:

    1. Mix together all the rice ingredients and cook in a rice cooker.
    2. For the accompaniments:

    3. Dip the chicken wings in egg white and then coat with Kentucky powder. Deep-fry until golden brown.
    4. Pan-fry the eggs to make sunny-side-ups.
    5. Pan-fry the ikan kuning and luncheon meat under medium heat until browned on both sides.
    6. Fry the garlic and dried shrimps until fragrant. Add in the long beans, water and light soy sauce. Stir-fry quickly and then keep covered. Lift the lid occasionally to stir-fry to prevent the long beans from sticking on to the pan. Fry until the long beans are soft.
    7. For the sambal chili:

    8. Blend together the chili, garlic, onion, dried shrimps and water to form a paste.
    9. Fry the paste in oil until fragrant. add sugar, salt and assam water.
    10. Add in the ikan bilis and stir until it boils. Lower the heat and allow the oil to separate from the rest of the ingredients. Remove.

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