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SideChef
Recipes
Nasi Lemak Bungkus
Recipe

20 INGREDIENTS • 11 STEPS • 1HR 10MINS

Nasi Lemak Bungkus

4
2 ratings
The combination of coconut and pandan blends so well and the savory, sweet fragrance of the piping hot rice is truly delicious!
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
The combination of coconut and pandan blends so well and the savory, sweet fragrance of the piping hot rice is truly delicious!
1HR 10MINS
Total Time
$8.54
Cost Per Serving
Ingredients
Servings
4
US / Metric
White Rice
2 1/2 cups
White Rice, rinsed, drained
Coconut Milk
1 1/4 cups
Coconut Milk
Pandan Extract
1 1/4 cups
Pandan Extract
Sea Salt
1/2 tsp
Dried Anchovy
2 cups
Dried Anchovies, rinsed, drained
Tamarind Paste
1 Tbsp
Tamarind Paste
Water
1 Tbsp
Water
Salt
to taste
Oil
as needed
Oil
Water
to taste
Water
Shallot
1/3 cup
Shallot, peeled
Dried Chili Pepper
6
Dried Chili Peppers, deseeded
Cucumber
1
Cucumber, sliced
Peanuts
3 Tbsp
Peanuts, roasted
Cooking Oil
as needed
Cooking Oil
Nutrition Per Serving
VIEW ALL
Calories
868
Fat
25.5 g
Protein
36.0 g
Carbs
127.1 g
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Nasi Lemak Bungkus
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
Cooking InstructionsHide images
step 1
Place White Rice (2 1/2 cups), Pandan Extract (1 1/4 cups), Coconut Milk (1 1/4 cups), and Sea Salt (1/2 tsp) in a steamer bowl or tray and steam for 40-50 minutes. Fluff up the rice with a fork or chopsticks and keep the rice warm in the steamer.
step 2
Coat Dried Anchovies (2 cups) with Oil (as needed) and fry with an air fryer at 160 degrees C (320 degrees F) for 10-15 mins, until crispy and golden brown. Set aside.
step 3
For the paste, finely grind Shallot (1/3 cup), Lemongrass (1), Fresh Ginger (1 in), and Dried Chili Peppers (6).
step 4
Mix Tamarind Paste (1 Tbsp) with Water (1 Tbsp).
step 5
Heat Cooking Oil (as needed) in a wok. Add the paste and stir fry until fragrant.
step 6
Add Water (to taste) and the tamarind mixture to the wok. Then add in fried anchovies and add Salt (to taste) and Granulated Sugar (to taste). Simmer on low heat and cook until liquid is slightly reduced. Add more water if too dry. Remove from wok and keep aside.
step 7
Layer the Banana Leaves (8) on top of some newspaper. Press the steamed rice into a rice bowl. Invert the bowl and place the rice on the middle of each banana leaf. Place a smaller piece of banana leaf on top of the rice and scoop some sambal ikan bilis (anchovies) on top.
step 8
Prepare hard-boiled Eggs (2) for the garnish. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
step 9
Garnish with Peanuts (3 Tbsp), quartered hard-boiled eggs, and Cucumber (1).
step 10
Wrap up each portion.
step 11
Serve and enjoy!
step 11 Serve and enjoy!
Tags
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Breakfast
Dairy-Free
Gluten-Free
Brunch
Asian
Shellfish-Free
Vegetarian
Vegetables
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