Nasi Lemak Wrap

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

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Mission Supersoft Wholegrain Wraps 8” 8ct

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Instructions

• Step 1

  In a rice cooker, add the rice, coconut milk, water, sliced ginger, salt and allow to cook.

• Step 2

  In a food processor, add dried chilies with some water and blend to a smooth paste.

• Step 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.

• Step 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.

• Step 5

  In a bowl, crack 4 eggs and whisk, season with a pinch of salt and black pepper.

• Step 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.

• Step 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.

• Step 8

  Cut the nasi lemak wrap in half and place in tiffins.