How to Make Nasi Lemak – Part 2

Chilli Sambal


  • 2 Tbsp oil, reserved from frying ikan bilis (anchovies)
  • ¼ cup onion, puréed
  • ¼ cup onion, thinly sliced
  • ½ chicken stock granules
  • ¼ cup sugar
  • 1 Tbsp tamarind extract
  • 2 tsp belacan (shrimp paste) granules
  • ¼ cup chilli paste (made from blended, soaked dried chillies)


  1. Heat oil in a heavy-based skillet, add puréed onion and fry until it starts to brown. Add all other ingredients and continue frying until the oil separates, about 5 minutes.
  2. Adjust flavours as necessary.



Acar (Mixed Vegetable Pickle)


  • 2 Tbsp Carotino oil or vegetable oil
  • 2 tsp turmeric powder mixed into a paste with a little water
  • 1 tsp chilli flakes
  • 1 tsp minced garlic
  • 2 tsp belacan (shrimp paste) granules
  • 6 cups white vinegar
  • 1 cup water
  • 2 cups cabbage, cut into 2 cm strips
  • ½ cup carrots, cut into thin 5 cm lengths
  • ½ cup cucumbers, seeds removed, cut into thin 5 cm lengths
  • 1/4 cup snake beans, tips removed, cut into 5 cm lengths
  • 1 tsp salt
  • ½ cup sugar
  • 1 cup skinless peanuts, roasted and crushed
  • 2 Tbsp sesame seeds, toasted


  1. Heat oil in a heavy based pan, add turmeric through shrimp paste and sauté for 1 minute until aromatic. Set aside.
  2. Combine vinegar and water in a large saucepan and bring to a boil. In order add: cabbage, carrots, cucumber and snake beans. Turn off the heat immediately and cover pan with a lid for 30 seconds only. Strain and discard liquid.
  3. Transfer the vegetables into a large mixing bowl and add the sautéed paste, salt and sugar.
  4. Stir well, adjust seasoning if necessary, and toss through the crushed peanuts and sesame seeds. Allow to cool and store any leftovers in the refrigerator.
Photo by Ian Chow

Photo by Ian Chow

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