Nasi Kukus Ayam Berempah

Steamed Rice and Spice-marinated Fried Chicken is another popular local dish.

If you haven’t try it yet, you can try it now!

This is a protein-packed recipe, good for pregnant mommies to get that much needed energy.

Photo Source


Steamed Rice

  • Rice
  • Pandan Leaves (Optional)

Spiced Chicken

  • 1 Whole Chicken, Cut into pieces (Clean and coated with flour)
  • 1 inch ginger
  • 1 small red onion
  • 5 cloves of garlic
  • 7 stalks of lemongrass
  • 1 tablespoon coriander seeds /ketumbar/ (roasted, and pounded)
  • 1 tablespoon of fennel seeds /jintan manis/ (roasted, and pounded)
  • 2 stalks of curry leaves (clean, destemmed)
  • 1 tablespoon of chili paste
  • 1 teaspoon of turmeric powder / 1/2 inch of fresh turmeric (pounded)
  • 3 tablespoon of cornstarch
  • 1 egg (whisked)
  • 2 tablespoon curry powder

Gulai (Curry)

  • 2 medium-sized onion
  • 2 cloves of garlic (blended)
  • 2 tablespoon chili paste
  • 3 tablespoon of curry powder (add water, make into a paste)
  • 1 stick of cinnamon bark
  • 2 piece of cardamom
  • 2 piece of star anise
  • 1 tablespoon of chicken stock powder
  • curry leaves
  • half an inch of ginger
  • 1 teaspoon of turmeric powder
  • salt and sugar to taste
  • half a cup of tamarind juice
  • 1 tablespoon of toasted coconut paste (kerisik)
  • 1 cup of coconut milk
  • 3 potatoes
  • water
  • Chicken pieces (meat/chicken feet)


  • 20 birdseyes chilies, chopped fine
  • 10 red chilies, chopped fine
  • 4-6 calamansi, juiced
  • 2 inch of toasted belacan (shrimp paste)
  • 2 cloves of garlic, roasted
  • 2 tablespoon of vinegar
  • 1 tomato, chopped fine
  • 1/4 cup palm sugar
  • 1 tablespoon of tamarind paste (mix with water)
  • 1/4 cup of water


Steamed Rice

  1. Put rice half of small bowls or containers to steam.
  2. Put pandan leaves in the water for fragrance. (optional)
  3. Steamed rice for 30 minutes or until cooked.

Spiced Chicken

  1. Blend the ginger, onion, garlic, and lemongrass with a bit of water.
  2. In a big container, mix all the ingredients together, including the chicken. Leave it in the fridge for about an hour to marinate.
  3. After an hour, heat up the oil. Fry the chicken until brown and crispy on medium heat.
  4. Immediately after frying, placed the chicken on kitchen towels to absorb excess oil and keep the chicken and spice bits crispy.


  1. Fry the onions, garlic, ginger, cinnamon, star anise, cardamom, turmeric powder, and curry leaves.
  2. When the aroma begins to fill the air, put in the chili paste, and curry paste. Stir until you see the oil rises.
  3. Put in the potatoes, coconut milk, water, and toasted coconut paste.
  4. Once the potatoes are cooked, put in the chicken stock, tamarind juice, salt and sugar.
  5. Done!


  1. Blend roughly all the ingredients except for the calamansi.
  2. After blend, pour it into a container and squeeze the calamansi. You may sliced the calamansi peel for more flavour.

Original Recipe taken from resepibonda

Related Posts



Please enter your comment!
Please enter your name here

Stay Connected


Recent Stories

HTML Snippets Powered By : XYZScripts.com