Nasi Lemak Nonya Melaka Recipe

The Malaccans like to add salted fish to their nasi lemak bungkus. (Makes 10 packets)

Ingredients
ikan bilis sambal

• 100ml cooking oil
• 1 1/2 big onions, peeled and finely ground
• 400ml chilli paste (cili boh)
• 1 teaspoon dried shrimp paste (belacan)
• 3 big onions, peeled and sliced
• 80g brown sugar
• tamarind juice, extracted from 15g tamarind pulp mixed with 200ml water
• 80g ikan bilis, deep fried
• 10 small salted fish, preferably ikan gelama, deep fried
• deep-fried ikan bilis
• hard-boiled egg wedges
• cucumber slices

for wrapping

• 10 pieces banana leaf, scalded and wiped dry

Method
To cook ikan bilis sambal: Heat oil in wok. Saute ground onion, chilli paste and belacan until fragrant, stirring continuously. Add sliced onions, brown sugar and tamarind juice; simmer for 5 minutes. Lastly, add the deep-fried ikan bilis and remove from heat. Set aside.

To deep fry salted fish: Heat oil in a wok over medium to low heat. Deep fry salted fish until crisp, turning over once. Remove and drain excess oil on paper towels.

To wrap nasi lemak: Scoop hot nasi lemak onto the middle of a banana leaf. Top with a piece of deep-fried salted fish and ikan bilis, a tablespoon of ikan bilis sambal, a wedge of hard-boiled egg and cucumber slices. Fold up the banana leaf on both sides and tuck the other two ends under to form a pyramid-shaped parcel.