Nasi Lemak Bungkus

by - January 11, 2018






Nasi Lemak Bungkus or sometimes we call it Nasi Lemak Tiga Segi (Steamed Coconut Milk Rice with Anchovies in Spicy Paste Wrapped in Banana Leave)

I found an old Sambal Ikan Bilis recipe from the recipe book I used for Home Science in school.  The taste reminded me of the traditional nasi lemak I grew up with.  I tweaked the recipe a little by adding pandan juice with the coconut cream to cook the rice.  I steamed the rice instead of cooking in rice cooker and we call it Nasi Lemak Kukus in Bahasa Malaysia.  The combination of coconut and pandan blends rather well and the savoury sweet fragrance of the piping hot rice is truly delicious.

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Nasi Lemak Recipe


Yields: 4 packets

Coconut Milk Pandan Steamed Rice (Nasi Lemak Kukus):

2 ½ cups rice, washed and drained (It is best to use Thailand fragrant rice)
1 ¼ cups coconut milk
1 ¼ cups pandan juices (blend 8 - 10 pandan leaves with 1 ¼ cup water)
½ tsp sea salt

Sambal Ikan Bilis:

100g dried anchovies, washed and drained
1 tbsp asam jawa + 1 tbsp water
Salt to taste
Sugar to taste
Cooking oil (enough to fry the paste ingredients)
Water

Paste Ingredients (to be finely ground) -
60g (6) shallots, peeled
1 lemongrass
1 inch fresh ginger
6 dried red chillies, soaked in hot water and seeded

Other Ingredients:

1 cucumber, sliced
30g roasted peanuts (Roasted with Air Fryer)
2 hard-boiled eggs, quartered
4 banana leaves (10” X 9”) + 4 small pcs (1.5” X 1.5”)
4 newspaper (8” x 13”)


METHOD

Coconut Milk Steamed Rice (Nasi Lemak Kukus):
  1. Blend the pandan leaves together with water in a food processor until fine.  Squeeze out the juice through a sieve.
  2. Wash and drain the rice.  
  3. Place all the ingredients in a steamer bowl or tray and steam for 40 - 50 minutes.
  4. Then fluff up the rice with a fork or chopsticks and keep the rice warm in the steamer.
Sambal Ikan Bilis:
  1. Coated Ikan Bilis with very little oil and fry with Air Fryer until crispy and golden brown (160C for 10 to 15 mins). Set aside.
  2. Heat cooking oil in a wok, add paste ingredients and stir fry till fragrant.
  3. Add some water and asam jawa juice.
  4. Then add in fried ikan bilis and add salt and sugar to taste.
  5. Simmer in low heat and cook until liquid is slightly reduced. Add more water if too dry. 
  6. Remove from wok and keep aside.
Wrapping:
  1. Layer the banana leave on top of the newspapers. 
  2. Press the steamed rice into a rice bowl.  Invert the bowl and place the rice on the middle of banana leave.
  3. Place the small piece of banana leave on top of the rice and scoop some sambal ikan bilis on top. Garnish with roasted peanut, quarter egg and slices of cucumber.  
  4. Wrap the rice as per the below pictures.


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