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. |
Nasi Lemak Bungkus with Sambal Udang
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins

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.

Course: Breakfast, Main Course
Cuisine: Malaysian
Servings: 12
Calories: 681 kcal
Author: Linda Ooi
  • cups long grain rice (equivalent to 3⅓ rice cooker cup) (500g)
  • 3 pandan leaves (knotted)
  • 1 inch ginger (peeled and crushed)
  • ½ tsp salt
  • 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
Spice Paste
  • 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)
  • cup water (80ml)
For Sambal Udang, please refer to this --> recipe
Cooking the rice using rice cooker
  1. Wash and drain rice 4 to 5 times in rice cooker insert. Drain. Add pandan leaves, ginger, 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.
Fried ikan bilis
  1. Rinse and soak ikan bilis for 15 minutes. Drain and blot dry with paper towels.
  2. 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.
  1. Break dried chilies in half and shake off seeds. Soak in warm water for 15 minutes. Drain.
  2. Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
  3. 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.
  4. Heat ¼ cup (60ml) vegetable oil in a medium pot. Add ground spice paste and stir fry for 5 minutes until fragrant.
  5. 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.

  6. Occasionally, open the lid and stir. Once sauce thickens and color darkens, turn off stove. Transfer sambal to a serving bowl.
To Wrap
  1. 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.

  2. 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.
  3. 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.
  4. Let package of rice sit for 10 minutes before serving so that rice will absorb some of the banana leaf fragrance.
Recipe Notes

**You can also use 2 tsp tamarind concentrate mix with 1 cup (240ml) water.