• Prep Time 20 minutes
  • Cook Time 45 minutes
  • Serving For 8-10 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Nasi Lemak:
  • 320g Jasmine Rice
  • 300g Water
  • 2g Turmeric Powder (1tsp)
  • 220g Anchor Extra Yield Cooking Cream
  • 3g Salt (to taste)
  • 50g Cooking Oil
  • 30g Pounded Lemon Grass (1stalk)
  • 15g Pandan Leaves (3slices)
  • 30g Ginger, thick slice
  • 50g Sliced Shallot
  • 2g Star Anise (1pcs)
  • 10g Cinnamon Stick (1nos)
  • Sambal Nasi Lemak:
  • 200g Red Onion (roughly cut)
  • 100g Shallot (roughly cut)
  • 80g Garlic (roughly cut)
  • 30g Ginger (2 inch)
  • 80g Dried Anchovies
  • 500g Water
  • 120g Cooking Oil
  • 80g Red Onion (sliced)
  • 15g Pandan Leaves (3slices)
  • 120g Blended Chilli Paste
  • 80g Water
  • 20g Oyster Sauce
  • 20g Shrimp Paste (Fried & Pounded)
  • 10g Seedless Tamarind Paste
  • 80g Gula Melaka (as needed)
  • 100g Sliced Holland Onion
  • 120g Pre-Fried Fired Anchovies
  • 10g Salt (to taste)
  • Other Ingredients:
  • 80g Pre-Fried Fired Peanuts
  • 100g Pre-Fried Anchovies
  • 80g Sliced Japanese Cucumber
  • 150g Pre-Boiled Quail Eggs (11-12nos)
  • 50g *Bamboo Strings (1bundle)
  • 10g *Toothpicks (15pieces)


    Nasi Lemak:
  1. Wash jasmine rice thoroughly then rinse, set aside.
  2. Mix water, turmeric powder, Anchor Extra Yield Cooking Cream & salt, stir well, set aside.
  3. In a pot/rice cooker, heat cooking oil & the fry lemon grass, pandan leaves, ginger, shallots, star anise & cinnamon sticks, ones you can smell the fragrance lower down the heat.
  4. Place in the pre-washed jasmine rice & pre-mix water, turmeric powder & cooking cream, stir and combine.
  5. Cover with lid & then cook rice as normal.
  6. Sambal Nasi Lemak:
  7. In a blender, add in onion, shallot, garlic, ginger, anchovies & water. Blend all until fine & smooth, set aside.
  8. In frying pan, heat oil & then add in onion, pandan leaves, chilli paste, fry until the oil breaks on the surface.
  9. Add water, oyster sauce, shrimp paste, tamarind paste, gula melaka and cook until the "sambal" thickens, just before turning the heat add slices of onion and fried anchovies.
  10. Stir & season well with salt, set aside.
  11. To Assemble:
  12. Line the whole inner part of 7" cake pan with cling wrap, this will be useful to pull & remove the rice later.
  13. Fill in 3/4 full of the prepared rice, press down firmly so that it will be slightly compact.
  14. Pull the cling wrap up slowly, remove the cling wrap and place carefully on a cake 8" cake board/plate.
  15. Place slices of cucumber around the cake, stick with toothpick so it will not move.
  16. Next place the bamboo string around the & in the middle of sliced cucumber, then remove the previous toothpick on cucumber
  17. Then arrange the peeled quail eggs on top of the rice, u will need toothpick so that it will not move.
  18. Arrange the fried anchovies next to quail eggs.
  19. Add few spoonful of prepared sambal on the top and middle part of rice.
  20. Cut as normal cake, serve!

You may also like

Leave a Reply

Your email address will not be published.