Blue Pea Nasi Lemak

Mains

Poultry

Rice

About
Ingredients
Steps

About
Ingredients
Steps

About
Ingredients
Steps

Easy Level:

Easy, Slightly less easy

Cook Time:

1 Hr

Servings:

3 - 4 pax

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.

Ingredients

Adjust Servings

US / Metric

0.00

cups

Basmati rice grains

0.00

cups

Basmati rice grains

0.00

Water

0.00

Water

0.00

dried Blue Pea flowers (green stems removed

0.00

dried Blue Pea flowers (green stems removed

0.00

Coconut milk

0.00

Coconut milk

0.00

pieces

Pandan leaves (tear each leaf into half and tie them into knots)

0.00

pieces

Pandan leaves (tear each leaf into half and tie them into knots)

0.00

slices

Galangal (lightly smashed)

0.00

slices

Galangal (lightly smashed)

0.00

stalk

Lemongrass (white part only, lightly smashed)

0.00

stalk

Lemongrass (white part only, lightly smashed)

Spices for Marinate

large Chicken Wings

0.00

pieces

Red Chilli

0.00

pieces

Red Chilli

0.00

pieces

Chilli padis

0.00

pieces

Chilli padis

0.00

pieces

Candlenuts

0.00

pieces

Candlenuts

0.00

piece

Lemongrass (white part only)

0.00

piece

Lemongrass (white part only)

0.00

knob

Galangal

0.00

knob

Galangal

0.00

knob

Turmeric

0.00

knob

Turmeric

0.00

tsp

Gula Melaka/raw sugar

0.00

tsp

Gula Melaka/raw sugar

0.00

tsp

Cumin seeds

0.00

tsp

Cumin seeds

0.00

tsp

Fennel seeds

0.00

tsp

Fennel seeds

0.00

Coconut milk

0.00

Coconut milk

0.00

tbsp

Tamarind juice

0.00

tbsp

Tamarind juice

Salt to taste

Steps

1

Wash, drain & dry chicken wings. Set aside.

Mark as completed

2

Blend all spices under chicken marinate into fine paste, set aside.

Mark as completed

3

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.

Mark as completed

4

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.

Mark as completed

5

Wash, drain and dry basmati rice and transfer them into a rice cooker pot.

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6

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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7

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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8

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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9

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.

Mark as completed

10

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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11

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.

Mark as completed