Recipe Ingredient
- Sambal belacan
- 2 tablespoons shrimp paste (belacan), toasted
- 10 fresh red chillies, sliced
- 3 bird's eye chillies, sliced
- Asam prawns
- 10 medium-sized whole prawns
- 25g tamarind pulp
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
- 1/2 teaspoon dark soy sauce
- 60ml cooking oil, for frying
- Asam fish
- 10 small mackerel or use slices
- 150g tamarind pulp
- 1 1/2 teaspoons salt, or to taste
- 3 teaspoons sugar, or to taste
- 3 teaspoons dark soy sauce
- 180ml cooking oil, for frying
- cucumber slices
- 10 pieces banana leaf, scalded
Instructions
- Toast the shrimp paste over an open flame or stir-fry it in a frying pan.
- Pound the chillies with the toasted shrimp paste with a mortar and pestle until the desired consistency.
- In separate bowls, marinate the prawns and mackerel with tamarind pulp, salt, sugar and dark soy sauce.
- Set aside in the refrigerator for 2 hours.
- Heat oil in wok or frying pan over medium to low heat.
- Separately, add the prawns or mackerel together with its marinade.
- Fry until dry and aromatic.
- Dish out and set aside.
- Scoop the nasi lemak onto the middle of a piece of banana leaf.
- Add an asam prawn, a piece of asam fish, a tablespoon of sambal belacan and a slice of cucumber.
- Fold banana leaf on both sides and tuck ends in to a form of pyramid-shaped parcel.
To prepare sambal belacan:
To cook asam prawns and fish:
To wrap nasi lemak:
