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Taste of a Traveller


Ep 7 - Nasi lemak

Taste of a Traveller on TV ONE and TVNZ OnDemand


Coconut Rice

Dried Anchovies - Ikan Bilis

Cucumber, sliced

Fried Peanuts

Hard-boiled Eggs, halved

Coconut Rice

2 Cups Long Grain Rice, washed and drained

3 Pandan Leaves, washed and knotted

1 Shallots, peeled and thickly sliced

1 tsp Sea Salt

400 ml Trident Coconut Milk

200 ml Water



Place all the ingredients in a rice cooker and turn on as normal. When the rice is cooked, fluff up the rice with a fork and keep the rice warm in the rice cooker.


Heat a small frypan on a medium heat and add the peanuts, drizzle over a little Olivado peanut oil and toast them until nice and golden. Set aside to cool.


Dried Anchovies Sambal

50 g Deep Fried Anchovies

1 red Onion, quartered and sliced thinly

60g Brown Sugar

15 g Tamarind Paste mixed with 1 Cup of water, discard the solids

1 ½ tsp Sea Salt

½ Cup Olivado Avocado Oil


Spice Paste

3 Shallots, peeled and coarsely chopped

1 onion, chopped

40 g dried red chilies, soaked in boiling water and drained or to taste, but it should be hot

1 tsp Roasted Shrimp Paste (Belacan)

100g fried peanuts, just toasted in a little oil in a frypan until golden.



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.


To serve

Place a cup of rice topped with Dried Anchovies - Ikan Bilis, place freshly diced cucumber, peanuts and sambal onto plate and serve hot.