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RECIPE
20 INGREDIENTS11 STEPS1HR 10MIN

Nasi Lemak Bungkus

4.0
2 Ratings

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The combination of coconut and pandan blends so well and the savory, sweet fragrance of the piping hot rice is truly delicious!
1HR 10MIN
Total Time

Bake with Paws

A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 1/2 cups
White Rice , rinsed, drained
1 1/4 cups
Coconut Milk
1 1/4 cups
Pandan Extract
1/2 tsp
2 cups
Dried Anchovies , rinsed, drained
1 Tbsp
Tamarind Paste
1 Tbsp
Water
to taste
to taste
Oil
to taste
Water
1/3 cup
Shallots , peeled
6
Dried Chili Peppers , deseeded
1
Cucumber , sliced
3 Tbsp
Peanuts , roasted
8
Banana Leaves
to taste
Cooking Oil

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Nutrition Per Serving

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CALORIES
880
FAT
25.8 g
PROTEIN
36.9 g
CARBS
128.8 g

Cooking Instructions

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Step 1
Place White Rice (2 1/2 cup), Pandan Extract (1 1/4 cup), Coconut Milk (1 1/4 cup), and Sea Salt (1/2 teaspoon) 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 Anchovy (100 gram) with Oil (to taste) and fry with 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 (60 gram), Lemongrass (1), Fresh Ginger (1 inch), and Dried Chili Pepper (6).
Step 4
Mix Tamarind Paste (1 tablespoon) with Water (1 tablespoon).
Step 5
Heat Cooking Oil (to taste) 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 Egg (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 (30 gram), quartered hard-boiled eggs, and Cucumber (1).
Step 10
Wrap up each portion.
Step 11
Serve and enjoy!

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Nutrition Per Serving
Calories
880
% Daily Value*
Fat
25.8 g
33%
Saturated Fat
16.2 g
81%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
128.8 g
47%
Fiber
8.7 g
31%
Sugars
12.7 g
--
Protein
36.9 g
74%
Sodium
611.1 mg
27%
Vitamin D
0.5 µg
2%
Calcium
659.7 mg
51%
Iron
16.0 mg
89%
Potassium
1329.1 mg
28%
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