Blue Pea Nasi Lemak

A definite crowd pleaser, this beautiful Blue Pea Nasi Lemak will have you wanting more! This Nasi Lemak recipe uses luscious pandan and coconut infused basmati rice as a base for crispy chicken wings, sambal lady’s finger and not forgetting the classics, sunny side up and fried ikan bilis.
Learn a new way to marinate chicken wings! Using this delicious homemade rempah (spice paste) and reducing it into a thick sauce, every bite of your chicken wing will be bursting with flavour.
Made with fresh produce from all over the world, you’ll be surprised to find eggs from Ukraine, chicken wings from Denmark, basmati rice from India and lady’s fingers and cucumbers from Thailand in our supermarkets and wet markets.
Explore ingredients from different countries and support Singapore’s food diversification efforts.

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Adjust Servings
2cups Basmati rice grains
250ml Water
2g dried Blue Pea flowers (green stems removed
250ml Coconut milk
4pieces Pandan leaves (tear each leaf into half and tie them into knots)
3slices Galangal (lightly smashed)
1stalk Lemongrass (white part only, lightly smashed)
Spices for marinate:



Wash, drain & dry chicken wings. Set aside.
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Blend all spices under chicken marinate into fine paste, set aside.
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In a pot with some oil, combine blended spices, coconut milk, tamarind juice & salt, mix well. Add in chicken wings and simmer over medium heat until gravy is thick. Remove from heat and cool the pot down, transfer to the chiller and let it marinate for 4 hours. For best results, chill overnight.
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Wash and drain blue pea flowers, soak them in 250ml of hot water, cover and let it seep for approx. 10 minutes, drain out the flowers and reserve the water for later use.
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Wash, drain and dry basmati rice and transfer them into a rice cooker pot.
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Fill the rice cooker pot with blue pea flower water. Transfer pandan leaves, lemongrass, galangal. Cook rice as per normal rice settings. Pour in coconut milk after 20 minutes of cooking time and give it a good mix. Continue cooking rice as per pre-settings. When it’s done, let the rice sit in the cooker for another 15 minutes before you start fluffing the rice.
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Fry peanuts and ikan billis separately, drain and set aside. Combine both ingredients in a bowl and store in an airtight container until later use. Reserve oil for frying.
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In a wok with some oil, pour in blended sambal spices, stir fry until fragrant and color deepens,  season with soy sauce & sugar. Add in the lady's fingers, give it a quick mix. Dish up.
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Get ready to fry the chicken wings! Remember to transfer out from the chiller at least 15 minutes before frying to prevent under-cooking. Coat each chicken wing with a good amount of flour mixtures. Set aside.
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Deep fry the chicken wings until light golden brown, drain dry. Bring up the heat and give the chicken wings a 2nd fry to remove greasiness and make it extra crispy.
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Heat the banana leaves over low fire to release fragrant, transfer rice, chicken wings, sunny side up egg, sambal lady’s fingers along with some fried peanuts & ikan billis. Garnish with cucumbers.
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