Nasi Lemak Malacca
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
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.