This guide will show you how to wrap ‘nasi lemak’ in banana leaf, exactly the same way it is done locally. This is sold economically at most of the Muslims and 'Mamak' restaurants without the frills, just the basic accompaniments like 'sambal', fried anchovies, cucumber, peanuts and a slice of hard-boiled/fried egg. Wrapping nasi lemak in banana leaf is done for its aroma.
Banana leaves can be bought fresh or frozen at Asian grocers.
Usually, tabloid sized newspapers are used. They are around 11 x 17 inches. Banana leaf used should be longer width wise and slightly shorter length wise. That's about 13 x 15 inches.
Yes of course. However, you cannot just use banana leaf as it does not whole shape well enough to keep the folded nasi lemak intact. You may replace newspaper with baking sheets or waxed paper.
Prepare nasi lemak, sambal, hard-boiled or fried eggs, fried anchovies, slices of cucumber and roasted peanuts.
Cut banana leaves into sizes of ca. 13 inches each. Clean banana leaves with a damp paper towel. Place a piece of banana leaf (with the smoother side facing upwards) on a piece of newspaper. Ensure that the sides of the banana leaf are sticking out.
Scoop rice into a bowl and compact it lightly. Overturn the bowl onto the middle of the banana leaf. Add a spoonful of peanuts, some fried anchovies, slices of cucumber, a slice of egg and of course, the sambal.
Fold both sides of the newspaper towards the center. Fold in the ends creating a pointed edge in the middle. Using the thumbs, lift the pack of rice up to fold the sides underneath the pack.