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Nasi Lemak

Asian Herbs Brown Rice
Asian Herbs Brown Rice

Ingredients A

  • 2 cups of rice
  • 3 screwpine leaves (tie them into a knot as shown above)
  • Salt to taste
  • 1 small can of coconut milk (5.6 oz size) * Some water
  • 1 cup of water
  • Tamarind pulp (size of a small ping-pong ball)

Ingredients B

  • 1/2 red onion
  • 1 cup ikan bilis (dried anchovies)
  • 1 clove garlic
  • 4 shallots
  • 10 dried chillies
  • 1 teaspoon of belacan (prawn paste)
  • 1/4 teaspoon of salt
  • 1 tablespoon of sugar

Ingredients C

  • 2 hard boiled eggs (cut into half)
  • 3 small fish (sardines or smelt fish)
  • 1 small cucumber (cut into slices and then quartered)


  • Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
  • Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
  • Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
  • Slice the red onion into rings.
  • Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
  • Heat some oil in a pan and fry the spice paste until fragrant.
  • Add in the onion rings.
  • Add tamarind juice, salt, and sugar.
  • Simmer on low heat until the gravy thickens. Set aside.
  • Clean the small fish, cut them into half and season with salt. Deep fry.
  • Cut the cucumber into slices and then quartered into four small pieces.
  • Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
  • Serve with fried fish, cucumber slices, and hard-boiled eggs.