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Blue Pea Nasi Lemak with Chicken Two Ways


[Blue Pea Coconut Rice - over stove]

  • 120g Rice Grains - rinsed

  • 180g Water

  • About 6-10 Blue Pea Flowers - soaked in 40ml hot water

  • 1 Pandan Leaf - rinsed and tied into a knot

  • 30g Coconut Cream


[Pandan Chicken]

  • 1 Chicken Thigh - pat dry, cut into 9-10 pieces

  • 1tbsp Oyster Sauce

  • 1tbsp Fish Sauce

  • 1tbsp Sesame Oil

  • 1/2tbsp Light Soy Sauce

  • 1 Garlic Glove – peeled and chopped

  • 10g Gula Melaka – very finely chopped

  • 1/2tsp Pepper

  • 1tbsp Coconut Cream

  • 15 Pandan Leaves


[Salted Egg Chicken]

  • 1 Chicken Thigh - pat dry, cut into smaller pieces

  • Salt and Black Pepper

  • 50g Corn Starch

  • 2tbsp Cooking Oil + extra for deep-frying

  • 2 Garlic Cloves - peeled and chopped

  • 1 Chilli Padi - deseeded and sliced

  • Handful of Curry Leaves

  • 30g Unsalted Butter

  • 45g Salted Egg Yolk Powder

  • 100g Milk


[Sides]

  • Fried Anchovies

  • Sambal

  • Cucumber Slices

  • 1 Egg


[Steps]

  1. Pandan Chicken: Blend 5 pandan leaves with 2tbsp of water. Squeeze leaves dry and strain the liquid.

  2. Add all ingredients into a bowl, mix well and let marinate covered for 2hrs.

  3. Rice: While waiting, prepare the rice. Bring water and pandan leaf to a boil.

  4. Add in rice grains and allow it to come to a boil again. Then, reduce to low heat and let simmer covered till it turns dry, about 15mins.

  5. Add in coconut cream, mix well.

  6. Followed by blue pea water in spots (leaving some rice white) and let simmer covered for 5mins or till dry.

  7. Turn off heat and let it sit covered for at least 5-10mins. Discard pandan leaves.

  8. Pandan Chicken, after 2hrs: Wrap each chicken piece with a piece of pandan leaf. Trim excess leaves away.

  9. Salted Egg Chicken: Season chicken with some salt and pepper. Then, coat them with cornstarch.

  10. Heat up some oil and fry chicken till golden brown, followed by pandan chicken, and anchovies (if you need to). Drain them on paper towels.

  11. Salted Egg Sauce: Heat up 2tbsp of oil in a pan. Add in butter and allow to melt, mixing it.

  12. Add in curry leaves and allow to fry slightly. Followed by garlic and chilli, mix well and cook till fragrant.

  13. Add in salted egg yolk powder, mix well, followed by milk. Keep stirring till the sauce becomes well mixed, foamy and thickened.

  14. Quickly toss in chicken and turn off the heat.

  15. Assemble: Plate rice with chicken, pandan chicken, fried anchovies, cucumber and sambal.

  16. Fry up an egg and place it over the rice.

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