Nasi Lemak Bungkus
Fragrant coconut rice wrapped in banana leaf with sambal, eggs, and crispy anchovies—Malaysia's beloved street-food parcel. Aromatic, spicy, and deeply satisfying.
- Total time
- 50 min
- Servings
- 2
- Calories
- 620
- Protein
- 16g
Ingredients
- 1.5 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- ½ cup dried anchovies (ikan bilis)
- 2 large eggs
- 3 tbsp sambal oelek or chili paste
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 3 tbsp vegetable oil
Instructions
- 1
Rinse rice under cold water until water runs clear, then drain well.
- 2
In a medium saucepan, bring coconut milk and 1 cup water to a boil with the salt.
- 3
Add rice, stir once, reduce heat to low, and cover. Cook for 15 minutes undisturbed.
- 4
Remove from heat. Let rest covered for 5 minutes, then fluff with a fork.
- 5
Heat 1 tbsp oil in a small skillet over medium. Fry anchovies until fragrant and crispy, ~2 minutes.
- 6
Transfer anchovies to a small bowl. Wipe skillet clean.
- 7
In the same skillet, heat 1 tbsp oil over medium. Add shallots and garlic, cook until golden, ~3 minutes.
- 8
Stir in sambal and cook for 1 minute until fragrant. Set aside.
- 9
Heat remaining 1 tbsp oil in the skillet over medium. Crack both eggs and fry until whites set, ~4 minutes.
- 10
Gently divide warm rice between two bowls or banana-leaf parcels.
- 11
Top each portion with one fried egg, a spoonful of sambal, and half the crispy anchovies.
- 12
Serve immediately while rice and egg are hot.
Tools you’ll need
- medium saucepan with lid
- small skillet
- fork
- small bowl
- spatula
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