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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. | MalaysianChineseKitchen.com

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 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Course: Breakfast, Main Course
Cuisine: Malaysian
Servings: 12
Calories: 681kcal
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

    • 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.
    • 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

    • Rinse and soak ikan bilis for 15 minutes. Drain and blot dry with paper towels.
    • 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.


    • Break dried chilies in half and shake off seeds. Soak in warm water for 15 minutes. Drain.
    • Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
    • 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.
    • Heat ¼ cup (60ml) vegetable oil in a medium pot. Add ground spice paste and stir fry for 5 minutes until fragrant.
    • 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.
    • Occasionally, open the lid and stir. Once sauce thickens and color darkens, turn off stove. Transfer sambal to a serving bowl.

    To Wrap

    • 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.
    • 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.
    • 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.
    • Let package of rice sit for 10 minutes before serving so that rice will absorb some of the banana leaf fragrance.


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


    Calories: 681kcal
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