Nasi Lemak Bungkus with Sambal Udang
Nasi Lemak Bungkus, Malaysia's most popular breakfast now with sambal udang (prawn sambal). It is a gastronomical delight you don't want to miss.
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2½ cups long grain rice ((equivalent to 3⅓ rice cooker cup) (500g))
- 3 pandan leaves ((knotted))
- 1 inch ginger ((peeled and crushed))
- ½ tsp salt
- 3¼ cups coconut milk ((780ml))
- 4 tbsp vegetable oil ((60ml) + some for frying ikan bilis)
- 4 oz ikan bilis ((dried anchovies), trimmed and peeled (115g))
- 1 cucumber ((thinly sliced))
- 6 hard boiled eggs ((sliced))
- 1 cup roasted peanuts (or Spanish peanuts)
- 12 pieces banana leaves ((10-inch x 8-inch))
- 12 pieces of brown paper ((12-in x 7-inch))
- 30 g asam jawa ((tamarind paste)**, rinsed)
- ¼ cup vegetable oil ((60ml))
- 1 tbsp sugar
- 1 tsp salt
- 8 dried chilies
- 6 red chilies
- 6 shallots (or 1 medium onion, peeled and cut into small pieces)
- 1 serai (/ lemongrass (white part only), sliced)
- ¾ inch cube belacan ((toasted))
- ⅓ cup water ((80ml))
Instructions
- 1
Wash and drain rice 4 to 5 times in rice cooker insert. Add knotted pandan leaves, ginger, salt, and coconut milk. Dry exterior of rice cooker insert. Place insert into rice cooker and press the start button.
- 2
When rice is cooked and ready to be used, unplug the rice cooker and allow rice to sit for 10 minutes. Fluff rice with a pair of chopsticks or a fork before packing.
- 3
Rinse and soak ikan bilis for 15 minutes. Drain and blot dry with paper towels.
- 4
Heat about an inch of oil in a medium saucepan. Add ikan bilis and fry until golden brown, about 7 to 8 minutes. Remove and set aside.
- 5
Break dried chilies in half and shake off seeds. Soak in warm water for 15 minutes. Drain.
- 6
Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
- 7
Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
- 8
Heat ¼ cup (60ml) vegetable oil in a medium pot. Add ground spice paste and stir fry for 5 minutes until fragrant.
- 9
Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. When it comes to a boil, add sugar and salt. Reduce heat and continue to simmer for 10 to 12 minutes.
- 10
Occasionally, open the lid and stir. Once sauce thickens and color darkens, turn off stove. Transfer sambal to a serving bowl.
- 11
Place a piece of brown paper on your work surface. Then place a piece of banana leaf on top of the brown paper. Banana leaf should be slightly wider but shorter than brown paper.
- 12
Scoop and compact rice into a small bowl. Over turn rice bowl onto the banana leaf. Pile half an egg, a few slices of cucumber, some peanuts, fried ikan bilis, sambal, and sambal udang on top of rice.
- 13
Bring both the long edges of banana leaf and newsprint to meet in the center with the one edge overlapping slightly on one end. Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end. Fold both ends under to form a pyramid shape package.
- 14
Let package of rice sit for 10 minutes before serving so that rice will absorb some of the banana leaf fragrance.