Nasi Lemak Lasagne


Ingredients for creamy sambal sauce:

  • 2 tsp belacan

  • 4 red onions, sliced

  • 1 cup chilli boh

  • 1 cup sugar

  • 2 tbsp salt

  • 4 tbsp tamarind paste

  • 5 tbsp all-purpose flour

  • 3 tbsp cooking oil

  • 2 cups water

  • 1 can MARIGOLD Evaporated Filled Milk

  • 2 cups minced beef or chicken

Ingredients for rice layer:

  • ½ cup Japanese rice

  • 2 pcs pandan leaves

  • ½ cup coconut milk

  • ½ cup MARIGOLD Evaporated Full Cream Milk

  • 2 tsp salt

Ingredients for condiments:

  • 6 eggs

  • ½ cup sliced cucumber

  • 4 tbsp fried peanuts

  • 4 tbsp fried anchovies

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Creamy sambal sauce

  1. Fry the belacan in some oil until fragrant. Add in the red onions and cook until soft.

  2. Add the chilli boh and cook until the oil separates from the sambal.

  3. Add the sugar, salt and tamarind paste to the sambal and then set aside.

  4. Mix the all-purpose flour with the cooking oil until fully combined to form a roux.

  5. Cook the roux in a pot and then add water, sambal and MARIGOLD Evaporated Filled Milk.

  6. Heat until the sambal reaches a boil and add the minced meat to cook it through.

  7. Cool down before using.

Rice layer

  1. Mix Japanese rice with pandan leaves, coconut milk, MARIGOLD Evaporated Full Cream Milk and salt.

  2. Steam for 15 minutes and fluff it up.

  3. Continue steaming the rice for an additional 15 minutes and fluff it up again.

Condiments and assembly

  1. Beat the eggs in a bowl and fry a thin layer on a pan.

  2. Lightly oil the surface of a lasagna tray and layer the nasi lemak in the following order: rice, egg, sambal, cucumbers, rice, egg, sambal, cucumbers, rice.

  3. Invert the tray and top the lasagna with peanuts and anchovies.

Chef's Tip:

The roux can be cooked before adding into the sambal for a better flavour.

Prep time: 30 minutes
Cooking time: 40 minutes
Serves: 4
MARIGOLD Evaporated Full Cream Milk (390g)