Pandan Nasi Lemak with Sambal prawn

by Layla suzette
Pandan Nasi Lemak With Sambal Prawn

Learn how to make pandan nasi lemak with sambal prawn with thsi recipe

Pandan Nasi Lemak With Sambal Prawn

Pandan Nasi Lemak

Rating: 5.0/5
( 1 voted )
Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Nasi Lemak Rice:

  • 2 cups washed rice
  • 200ml water or more
  • 1-knot pandan leaves
  • 1 packet pandan coconut powder
  • 1 tsp pandan powder
  • 1/2 tsp salt
  • 3 slices of ginger

Hard-boiled eggs:

  • 2 eggs
  • Water

Fry peanut and Ikan Bilis (dried anchovies)

  • Handful of peanuts
  • A handful of Ikan Bilis
  • Frying oil

Sambal Prawn:

  • 300gm de-shelled prawn
  • Blended chili paste (RM1.50 of mix blended chili, lemongrass, shallots, and garlic)
  • 1/4 cup Assam Jawa water (thumb size Assam Jawa soaked with 1/4cup water for 10mins, then remove the excess)
  • 1/2 tbsp gula Melaka
  • 1/2 tsp salt
  • Oil


Nasi Lemak Rice:

  1. Pour water into washed rice.
  2. Add in coconut powder. Stir to mix well.
  3. Add in pandan powder. Stir to mix well.
    *Step 2 and 3 can be replaced with blended pandan coconut water.
  4. Add in knotted pandan leaves.
  5. Add in salt. Stir to mix well.
  6. Add in ginger slices.
  7. Add more water if needed.
  8. Steam the rice till cooked. *Can use rice cooker/over the stove.

Hard-boiled eggs:

  1. In a pot of water, add in eggs and bring to boil for about 15mins.
  2. Let the egg cool down, and peel off the shells. Set aside.

Fry peanut and Ikan Bilis (dried anchovies)

  1. Wash peanuts and Ikan Bilis. Let it dry.
  2. Heat up oil. Put in peanuts and fry till brown. Set aside and let it cool down.
  3. Put in Ikan Bilis and fry till crispy. Set aside and let it cool down.

Sambal Prawn:

  1. Heat up oil.
  2. Add in blended chili paste. Saute till pecah minyak.
  3. Add in gula melaka. Mix well.
  4. Add in Assam Jawa water. Mix well.
  5. Add in salt. Mix well.
  6. Add in prawns. Simmer till cooked.
  7. Adjust the taste accordingly.
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