• Cook Time: 30 min
  • Serves: 3


  • 3 ikan kuning (yellow-banded scads)
  • 2 cups jasmine rice
  • 1 cup coconut milk
  • 1 stalk lemongrass, bruised
  • 3 eggs
  • 30 g ikan bilis (deep-fried anchovies)
  • 5 red chilies
  • 6 dried chilies
  • 5 shallots
  • 4 cloves garlic
  • 10 g belacan
  • 15 g galangal, peeled
  • 2 Tbsp turmeric powder
  • 1 tsp chili powder
  • 2 cups water
  • 4 Tbsp + 1 1/2   tsp sal
  • 1 1/2   Tbsp sugar
  • Vegetable oil


Step 1: Cook coconut rice
Wash rice, then add 2 cups water and coconut milk, 3 Tbsp salt, bruised lemongrass, and peeled galangal. Cook in rice cooker.
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Step 2: Blend and fry sambal

In a blender, add chilies, shallots, garlic, belacan, 3 Tbsp oil and blend into a fine paste. In a pan on medium-low heat, add paste and fry for at least 20 minutes, until color is darkened and oil separates from the paste. Season with 1 1/2  Tbsp sugar and 1 tsp salt.
Nasi Lemark_step2.PNG

Step 3: Cook ikan kuning

Score the fish, then rinse and dry. In a small bowl, mix together 2 Tbsp turmeric powder, 1 Tbsp salt and 1 tsp chili powder, then coat fish in the mixture. In a pot on medium heat half filled with hot vegetable oil, deep-fry fish, then set aside on paper towels to drain.
Nasi Lemark_step3.PNG

Step 4: Cook Hardboiled egg

In a pot of water, add eggs and bring to a boil and cook eggs for 10 minutes
Remove from heat and allow to cool, then peel off eggs shells and slice eggs in halves
Nasi Lemark_step4.PNG

Step 5: Assemble and serve
On a plate, add a bowl of coconut rice, 1 ikan kuning, cucumber slices, hardboiled eggs, ikan bills amd sambal! Serve hot.
Nasi Lemark_step5.PNG



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