• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • ikan bilis sambal
  • 100ml cooking oil
  • 1 1/2 big onions, peeled and finely ground
  • 400ml chilli paste (cili boh)
  • 1 teaspoon dried shrimp paste (belacan)
  • 3 big onions, peeled and sliced
  • 80g brown sugar
  • 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
  • cucumber slices
  • for wrapping
  • 10 pieces banana leaf, scalded and wiped dry


  1. 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.
  2. 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.
  3. 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.

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