tamarind juice, extracted from 15g tamarind pulp mixed with 200ml water
80g ikan bilis, deep fried
10 small salted fish, preferably ikan gelama, deep fried
deep-fried ikan bilis
hard-boiled egg wedges
10 pieces banana leaf, scalded and wiped dry
To cook ikan bilis sambal: Heat oil in wok. Saute ground onion, chilli paste and belacan until fragrant, stirring continuously. Add sliced onions, brown sugar and tamarind juice; simmer for 5 minutes. Lastly, add the deep-fried ikan bilis and remove from heat. Set aside.
To deep fry salted fish: Heat oil in a wok over medium to low heat. Deep fry salted fish until crisp, turning over once. Remove and drain excess oil on paper towels.
To wrap nasi lemak: Scoop hot nasi lemak onto the middle of a banana leaf. Top with a piece of deep-fried salted fish and ikan bilis, a tablespoon of ikan bilis sambal, a wedge of hard-boiled egg and cucumber slices. Fold up the banana leaf on both sides and tuck the other two ends under to form a pyramid-shaped parcel.