Nasi Lemak Wrap

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  • 4 Pax

Ingredients

  • 4 Mission Wholegrain Wraps
  • 1 cup Rice, rinsed and drained
  • 1½  cups Water
  • 1 cup Coconut Milk
  • ½ cm Ginger, sliced
  • ½ tsp Salt
  • 4 Eggs
  • 1 tbsp Vegetable Oil
  • Salt and Pepper to taste
  • 16 Dried Chilies, deseeded and soaked in hot water
  • 6 Shallots, diced
  • 2 cloves of Garlic, sliced
  • 2 tbsp Asam Jawa Pulp
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 6 tbsp Vegetable Oil
  • ½  cup Water
  • 100gm Ikan Bilis, fried
  • ½ cup Peanuts, fried
  • 1 small Cucumber, cut into strips

Instructions

 

 

  1. In a rice cooker, add the rice, coconut milk, water, sliced ginger, salt and allow to cook.
  2. In a food processor, add dried chilies with some water and blend to a smooth paste.
  3. Add 6 tablespoons vegetable oil into a pan and fry shallots until golden brown before adding garlic and chili paste. Continue frying for 5 - 10 minutes.
  4. Add asam jawa pulp, salt and sugar and a dash of water. Cook and reduce sambal for approximately 10 to 15 minutes on low heat until paste becomes a dark red.
  5. In a bowl, crack 4 eggs and whisk, season with a pinch of salt and black pepper.
  6. In another pan, heat some vegetable oil and pour in half the whisked egg mixture and twirl the pan around to create a perfectly round omelette. Repeat step with the remaining half of whisked eggs mixture.
  7. To assemble your nasi lemak wrap, place two wraps slightly overlapping each other, place the omelette in the middle of the wraps, spread a generous amount of the sambal ikan bilis on top of the omlette, followed by a generous scoop of coconut rice, then line up a generous strip of ikan bilis, peanuts and cucumber. Fold the corners in and then roll the nasi lemak tightly.
  8. Cut the nasi lemak wrap in half and place in tiffins.

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Nasi Lemak Wrap Preparation Time: Total time: Serves 4 Pax Ingredients: 4 Mission Wholegrain Wraps 1 cup Rice, rinsed and drained 1½  cups Water 1 cup Coconut Milk ½ cm Ginger, sliced ½ tsp Salt 4 Eggs 1 tbsp Vegetable Oil Salt and Pepper to taste 16 Dried Chilies, deseeded and soaked in hot water 6 Shallots, diced 2 cloves of Garlic, sliced 2 tbsp Asam Jawa Pulp 2 tbsp Sugar 1 tsp Salt 6 tbsp Vegetable Oil ½  cup Water 100gm Ikan Bilis, fried ½ cup Peanuts, fried 1 small Cucumber, cut into strips Instructions:

 

 

  1. In a rice cooker, add the rice, coconut milk, water, sliced ginger, salt and allow to cook.
  2. In a food processor, add dried chilies with some water and blend to a smooth paste.
  3. Add 6 tablespoons vegetable oil into a pan and fry shallots until golden brown before adding garlic and chili paste. Continue frying for 5 - 10 minutes.
  4. Add asam jawa pulp, salt and sugar and a dash of water. Cook and reduce sambal for approximately 10 to 15 minutes on low heat until paste becomes a dark red.
  5. In a bowl, crack 4 eggs and whisk, season with a pinch of salt and black pepper.
  6. In another pan, heat some vegetable oil and pour in half the whisked egg mixture and twirl the pan around to create a perfectly round omelette. Repeat step with the remaining half of whisked eggs mixture.
  7. To assemble your nasi lemak wrap, place two wraps slightly overlapping each other, place the omelette in the middle of the wraps, spread a generous amount of the sambal ikan bilis on top of the omlette, followed by a generous scoop of coconut rice, then line up a generous strip of ikan bilis, peanuts and cucumber. Fold the corners in and then roll the nasi lemak tightly.
  8. Cut the nasi lemak wrap in half and place in tiffins.
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