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Nasi Lemak


  • 100g ikan bilis

  • 200g raw peanuts (skin on)

  • 5 hard boiled eggs - halved

  • 1 cucumber - sliced

  • 4tbsp oil


  • 5 large chicken drumsticks

  • 100ml coconut cream

  • 2tbsp sweet potato starch

  • 1tsp pepper

  • 1tbsp ground fennel

  • 1tbsp ground cumin

  • 1tbsp ground coriander

  • 1tsp salt


  • 1 yellow onion - sliced into 4

  • 3 cloves of garlic

  • 10 shallots

  • 150g dried chilli paate

  • 20g belacan

  • 1tsp salt

  • 2tbsp sugar

  • 1/2 cup oil

[Coconut Rice]

  • 400g Thai jasmine rice

  • 200ml coconut milk

  • 500ml water

  • 1tsp salt

  • 4 pandan leaves - tie into a knot

  • 1 stick lemongrass - inner parts only, smashed


  1. Chicken: In a mixing bowl add in coconut cream, pepper, fennel, cumin, coriander and salt. Mix well.

  2. Add in chicken and toss well. Let marinade at least 1hr.

  3. Rice: Rinse and drain rice. Add to rice cooker. Add in coconut milk, water and salt, mix well. Then add in pandan leaves and lemongrass. Cook till done.

  4. Sambal: In a food processor, add in onion, shallots and garlic. Blend until fine.

  5. Dry-fry belacan and chop into small pieces. Add in oil and onion mixture, saute till transparent.

  6. Add in chilli paste, mix well. Followed by salt and stir-fry on low heat for 20mins.

  7. In a small heatproof bowl, add in peanuts and 1tbsp of oil. Air-fry at 200degC for 10mins.

  8. In another small heatproof bowl, add in ikan bilis and 1tbsp of oil. Air-fry at 200degC for 8mins.

  9. Chicken: Add starch to chicken, coat well. Air-fry at 220degC for 10mins.

  10. Apply oil on both sides and flip drumsticks. Air-fry for another 10mins.

  11. Rice: When rice is cooked, remove pandan leaves and lemongrass. Loosen rice.

  12. Serve rice with cucumber slices, eggs, drumstick, fried ikan bilis, fried peanuts and sambal chilli.

Adapted from The Meat Men

Video tutorial click here

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