Nasi Lemak

Mains
Poultry
Rice

Easy Level:

Cook Time:

Servings:

5

Fragrant coconut rice, deep fried chicken drumsticks, ikan bilis, hard boiled egg, Nasi Lemak is an all-time favourite for us Asians!
There’s a few key things to making a good nasi lemak, and that’s in adding the pandan leaves when cooking the rice. The sambal also needs to be done right for that spice with oomph! In our revised recipe, we’ve used fried chicken drumsticks, the really meaty ones that go well with a good batter.
Put it all together and you’ll have a favourite that can be eaten day to night!
Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :- http://bit.ly/TMMNasiLemak1

Steps

1

Add 1 onion, 3 cloves garlic and 10 shallots to food processor
Add 1 onion, 3 cloves garlic and 10 shallots to food processor
Mark as completed

2

Blend into a fine paste and set aside
Blend into a fine paste and set aside
Mark as completed

3

In a large mixing bowl mix 100 ml coconut cream, 1 tsp white pepper powder, 1 tbsp fennel powder, 1 tbsp cumin powder, 1 tbsp coriander powder and 1 tsp salt
In a large mixing bowl mix 100 ml coconut cream, 1 tsp white pepper powder, 1 tbsp fennel powder, 1 tbsp cumin powder, 1 tbsp coriander powder and 1 tsp salt
Mark as completed

4

Add 5 chicken drumsticks (large), coat with mixture and let it marinate for 1 hour or longer
Add 5 chicken drumsticks (large), coat with mixture and let it marinate for 1 hour or longer
Mark as completed

5

Wash and drain 400g thai jasmine rice, then add to rice cooker
Wash and drain 400g thai jasmine rice, then add to rice cooker
Mark as completed

6

Add to rice 200 ml coconut milk, 500 ml water, 1 tsp salt (adjust to preference), 4 pandan leaves (tie into a knot) and 1 stick lemongrass. Start rice cooker
Add to rice 200 ml coconut milk, 500 ml water, 1 tsp salt (adjust to preference), 4 pandan leaves (tie into a knot) and 1 stick lemongrass. Start rice cooker
Mark as completed

7

Toast and break up 20g belachan in a wok, add ½ cut oil and blended onion mixture
Toast and break up 20g belachan in a wok, add ½ cut oil and blended onion mixture
Mark as completed

8

Saute until mixture turns slightly translucent, add 150g dried chilli paste, 2 tbsp sugar (adjust to preference) and 1 tsp salt (adjust to preference).
Saute until mixture turns slightly translucent, add 150g dried chilli paste, 2 tbsp sugar (adjust to preference) and 1 tsp salt (adjust to preference).
Mark as completed

9

Mix well and stir fry on low heat for about 20 minutes. Transfer to bowl and set aside
Mix well and stir fry on low heat for about 20 minutes. Transfer to bowl and set aside
Mark as completed

10

Air-fry 200g of raw peanuts with 1 tbsp of oil for 10 minutes at 200 °C
Air-fry 200g of raw peanuts with 1 tbsp of oil for 10 minutes at 200 °C
Mark as completed

11

Air-fry 100g of ikan bilis with 1 tbsp of oil for 8 minutes at 200 °C
Air-fry 100g of ikan bilis with 1 tbsp of oil for 8 minutes at 200 °C
Mark as completed

12

Add 2 tbsp sweet potato starch to marinated chicken drumsticks and mix well
Add 2 tbsp sweet potato starch to marinated chicken drumsticks and mix well
Mark as completed

13

Air-fry chicken drumsticks for 10 minutes at 220 °C, apply oil on both surfaces and flip the drumsticks and air-fry for another 10 minutes at 220 °C
Air-fry chicken drumsticks for 10 minutes at 220 °C, apply oil on both surfaces and flip the drumsticks and air-fry for another 10 minutes at 220 °C
Mark as completed

14

Once coconut rice is cooked, remove pandan leaves and lemongrass, then loosen rice
Once coconut rice is cooked, remove pandan leaves and lemongrass, then loosen rice
Mark as completed

15

Serve coconut rice with cucumber slices, hard boiled egg, fried ikan bilis, fried peanuts, fried chicken drumstick and sambal chilli.
Serve coconut rice with cucumber slices, hard boiled egg, fried ikan bilis, fried peanuts, fried chicken drumstick and sambal chilli.
Mark as completed

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