Nasi Lemak Sambal Ikan Bilis

A Malaysian favourite that needs no introduction, ready to be enjoyed anywhere, anytime. This classic nasi lemak recipe will rock your world!

Ask Malaysians what their national dish is, what one single item they would choose to represent Malaysia on the world stage and most will go for Nasi Lemak. It’s the first dish that they crave the moment they touch down from the plane after a long travel away from home. A dish most Malaysians grow up with, simple yet flavourful, cheap but rewarding.

Our nasi lemak recipe for the picnic basket features the essential basics, using easy-to-buy ingredients, including QL Omega eggs that have all the goodness but only half the cholesterol found in ordinary eggs. Wrap the Nasi Lemak with banana leaves or simply pack in a lunch-box or container, it will sure leave you smiling with a satisfied grin and a happy belly!


Preparation time: 30 minutes
Cooking time: 35 - 40 minutes
Servings: 4 - 6


For the rice:
2 cuprice, washed and drained
2 cupwater
80 mlthick undiluted fresh coconut milk
2 inches ginger, smashed
2 - 3 pandan/screwpine leaves, tied into a knot
½ tspsalt
For the sambal ikan bilis:
15 - 20 dried chilies, cut each chili into 3 pieces and soak in hot water
2 cloves garlic
2 x 2 cm belacan
½ cupwater
2 tbspcooking oil
1medium onion, cut into rings
3 tbspdeep-fried ikan bilis/anchovies
2 tbsptamarind juice
Salt & sugar to taste
1small cucumber, cut into longitudinal halves and sliced 0.5 cm thick
4 tbspgroundnuts (panfried with 1 teaspoon cooking oil until crispy and fragrant)
3 - 4 tbspfried anchovies
2 - 3hard-boiled QL Omega eggs


  1. In a rice cooker, place rice, smashed ginger, pandan leaves, pour in water and coconut milk, sprinkle in salt and stir briefly. Cook rice as normal until cooked, fluff up with a fork or spatula, keep warm until ready to serve. You can also steam the rice in a wok or steamer.
  2. Drain soaked dried chilies, blend with shallots, garlic, belacan and ½ cup water until fine, leave aside.
  3. In a wok or pan, heat cooking oil and fry blended sambal paste for about 5 – 10 minutes. Add in onion rings, fry for another 2 - 3 minutes. Add in tamarind juice and some water (to desired consistency), followed by ikan bilis, stir evenly. Season with salt & sugar and turn off heat. The sambal is usually sweetish.
  4. Cut the hard boiled QL Omega eggs into halves.
  5. Use a small bowl to shape the rice. Place the rice on a piece of banana leaf lined on a piece of newspaper or wax paper.
  6. Spoon some sambal ikan bilis on the top of the rice, place a few slices of cucumber, ½ hard-boiled QL Omega egg, some deep-fried anchovies and pan-fried groundnuts on the side of the rice and wrap up.
  7. For easy serving, just pack in a take-away container or lunch box, or on a plate lined with a piece banana leaf on a plate if dining at home.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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