chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | nasi lemak & sambal tumis ikan tongkol

it rained a little earlier, and i was preparing coconut milk at the time, to get ingredients ready for the making of nasi lemak.. i already made the sambal tumis the night before, as sambal tumis tends to improve over time..

in Terengganu, nasi lemak is often served with sambal tumis ikan tongkol.. ikan tongkol/aya, or tuna is featured a lot in the local cuisine.. since it’s the monsoon season right now, fish prices have gone up a bit..


pardon me.. i’m not really in the mood to say much today.. bone tired, and i would love nothing else than to burrow deep under the bed covers and sleep until the sun is high up in the sky tomorrow..

so, here’s my recipe for nasi lemak and sambal tumis ikan tongkol that’s a big favorite of hubs’..


Ingredients :

  • for nasi lemak,
  • long grain rice, rinsed and soaked for a while
  • shallots, thinly sliced
  • ginger, crushed slightly
  • pandan/screwpine leaves, tied in a knot
  • fresh coconut milk
  • sea salt
  • for sambal tumis ikan tongkol,
  • ikan tongkol/tuna

  • red onion
  • shallots
  • lemongrass, the white parts only

  • dried red chillies, seeds removed and soaked in warm water to rehydrate

  • a bit of asam jawa/tamarind pulp, mixed with some water to form a paste

  • asam gelugor/keping/dried tamarind peel
  • belacan/dried fermented shrimp paste
  • palm sugar
  • sea salt
  • for sides,
  • eggs, hard boiled
  • cucumber, thinly sliced

  • whole ground nuts, toasted with a bit of oil

Method :

  • to prepare nasi lemak,
  • place drained rice, shallots, ginger, pandan/screwpine leaves and a pinch or two of sea salt in a rice cooker
  • pour in enough coconut milk mixed with water to cook the rice
  • turn the rice cooker on and leave the rice to cook
  • when the rice is done, fluff it up

  • to prepare sambal tumis ikan tongkol,
  • first, cook the fish
  • place the fish in a pot along with a few pieces of asam gelugor/dried tamarind peels and a bit of coarse sea salt
  • pour in water to cover and bring to a boil
  • when the fish is done, turn the heat off and set aside to cool

  • in a blender or food processor, blitz chillies, onion, shallots and lemongrass til fine

  • in a pot or a wok, heat u some oil and saute blended spices until fragrant

  • when the oil is separated from the spices mix, add in water, tamarind paste, palm sugar and coarse sea salt

  • taste, add more water, palm sugar or salt if needed
  • lower in fish pieces and let the sambal cook for a while more
  • turn the heat off when the sambal is done to desired consistency

  • serve nasi lemak, sambal tumis ikan tongkol and sides, and enjoy

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