Nasi Lemak with Sambal Ikan Bilis

Get this traditional nasi lemak recipe by Ann Lian from Family Kitchen with Sherson.

Ease of Cooking

Method of Cooking
Pan Fry

Prep Time
10 minutes

Cooking Time
30 minutes

2 - 4 servings


  • Traditional Nasi Lemak:
  • 2 cups japanese sumo rice
  • 1 cup coconut milk
  • 3 cups water
  • 1 teaspoon salt
  • 2 shallots (crushed)
  • 2 garlic (crushed)
  • 3 screw pine leaves (tie them in a knot)
  • Sambal Ikan Bilis:
  • 50 grams dried anchovies
  • 300 grams onion
  • 50 grams Garlic
  • 40 grams dry chilli
  • 8 pieces red bird eye chilli
  • 10 grams shrimp paste (belacan)
  • 10 grams tamarind paste
  • 2 tablespoons Del Monte tomato paste
  • 2 cups water
  • 10 grams belacan
  • 1 teaspoon salt
  • ½ tsp sugar


    Traditional Nasi Lemak:
  1. Put all the ingredients in the rice cooker & boil until it’s cooked.
    Sambal Ikan Bilis:
  1. Blend onion and garlic in a food processor.
  2. Blend dry chilli and red bird eye chilli together, add in oil if necessary.
  3. While preparing the ingredients, heat up the wok on low flame for at least 20 mins.
  4. Fry anchovies until crispy in a low to medium heat.
  5. Sieve the fried anchovies and save the remaining oil.
  6. Put in the belacan and fry until it releases its flavour.
  7. Add in the blended onions and garlic.
  8. Stirring constantly to ensure it doesn’t stick to the wok.
  9. Stir until the onion & garlic become brown & caramelised for 30 minutes.
  10. Add in the blended chillies.
  11. Keep stirring and maintain on low heat as it will gradually dry up (approx. 10 to 15 minutes).
  12. When the oil starts to separate, add the tomato paste and stir for another 1 to 2 minutes.
  13. Add in the mixture of tamarind paste & water. Cook for another 5 to 10 minutes.
  14. Season with salt and sugar. Set aside until it’s cooled.
  15. Add in the crispy anchovies last, mix to combine and serve.

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