Nasi lemak with dried anchovies sambal (sambal ikan bilis)

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
400 g Long Grain Rice

3 Pandan/Screwpine Leaves, washed and knotted

1 Shallots, peeled and thickly sliced

1 tsp Sea Salt

400 ml Coconut Milk

200 ml Water

50 g Deep Fried Anchovies

1 Large Red Onion

60 to 70 g Light Brown Sugar

15 g Tamarind Paste mixed with 1 Cup of Water

1 ½ tsp Sea Salt

½ Cup Cooking Oil

100 g Shallots, peeled and coarsely chopped

1 Big Yellow Onion, chopped

40 g Dried Red Chilies

1 tsp Roasted Shrimp Paste


  • Place all the ingredients in a rice cooker and cook according to the manufacturer instructions.
  • When the rice is cook, fluff up the rice with a fork and keep the rice warm in the rice cooker.
  • Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal.
  • Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes.
  • Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary.


Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis), photo 1Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis), photo 2Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis), photo 3

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