Healthier Nasi Lemak

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Nasi Lemak is an iconic dish throughout Indonesia, Malaysia and Singapore. There are literally thousands upon thousands of variations, from Nyonya Peranakan to Johor style to Singapore style to Medan style of Nasi Lemak. All have their own uniqueness. But today, I am making my grandma's recipe with a twist.

A twist that is inspired by Chef Saúl Schwarz. When I saw his video popped up on my feed, I knew that I have to give his idea a try. Check out his Instagram and Tiktok, give him a follow while you are at it.

My grandma's recipe is her usage of carbonated water and fresh coconut milk. She explained that carbonated water actually makes the rice lighter and fluffier. I know I couldn't get any fresh coconut in this modern age, so, if you have access, please use fresh coconut milk.

So, what makes this a healthier version of Nasi Lemak? We all know that most of the ingredients are mostly deep fried, from the sambal ikan bilis to the chicken and fish. But in this recipe, the chicken is actually boiled with the marinade.

I added some tips along the way in the directions down below. The tips are to prevent a disastrous mess in the kitchen. Be sure to read and understand before proceeding.

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Ingredients:

(Serve 4)

• Marinade:

• Banana Leaves, 1 Large + More For Plating

• Dried Shrimps, 1 TBSP

• Dried Scallops, 1 TBSP

• Dried Anchovies, 1 TBSP

• Shallots Coarsely Chopped, 4

• Red Onion Coarsely Chopped, 1

• Garlic Coarsely Chopped, 3 Cloves

• Ginger Coarsely Chopped, 1"

• Sambal, 2 Heaped TBSP Adjust To Preference

• Pandan Leaves Tied Into Knot, 4

• Lemongrass White Part Only Crushed, 1

• Kecap Manis, 1 TBSP

• Tamarind Juice, 1 TBSP

• Sea Salt, Pinch

• Gula Melaka, Pinch

• Chicken:

• Chicken Breasts Skinless Boneless, 2 Large

• Baking Soda, 1 TSP

• Nasi Lemak:

• Star Anise, 1

• Cloves, 3

• Hexa Food's Cinnamon Stick, 1

• High Quality Olive Oil, 1 TBSP + 1 TBSP

• Yellow Onion Finely Minced, 1

• Sea Salt, Pinch

• Gula Melaka, Pinch

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 1/2"

• Pandan Leaves Tied Into Knot, 3

• Lemongrass White Part Only Crushed, 1

• Rice Preferably Basmati or Jasmine, 220g

• Carbonated Water, 200g

• Coconut Milk, 125g

• Garnishes:

• Pickled Cucumbers, Onions & Chilies, A Couple Each

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Equipment:

• Cast Iron Skillet

• Large Pot

• Blender

• 2 Large Mason Jars

• Rice Cooker

• Spice Grinder

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Directions:

1. Please visit my "How To Make Sambal" page for the recipe.

2. Please visit my "How To Pickle Almost Anything" page for the recipe.

3. Prepare the Banana Leaves

4. Wash banana leaves and pat dry.

5. Lightly toast over an open flame to release aroma and soften.

6. Cut into strips wide enough to line the 4 sides of mason jars.

7. Slide strips into jars and set aside.

8. Make the Sambal Marinade

9. Soak shrimps, scallops, and anchovies in enough water to cover.

10. Steam for 10 minutes over medium heat.

11. While steaming, blend shallots, onion, garlic, and ginger with just enough water to blitz until smooth.

12. After steaming, drain and discard liquid. Add seafood to the blender and blitz again until smooth.

13. Transfer mixture to a skillet over medium heat.

14. Stir in sambal, pandan leaves, lemongrass, kecap manis, and tamarind.

15. Season with salt and gula melaka.

16. Simmer until thickened, then remove from heat and let cool.

17. Marinate the Chicken

18. Dice chicken breasts into 1" cubes.

19. Massage with baking soda and let sit for 15 minutes.

20. Rinse thoroughly under running water and drain well.

21. Add cooled sambal marinade and massage to coat evenly.

22. Transfer chicken and marinade into prepared mason jars.

23. Seal and refrigerate overnight.

24. Prepare the Spiced Coconut Rice

25. Toast star anise, cloves, and cinnamon until aromatic.

26. Grind into a powder and set aside.

27. In a skillet, sauté onions in olive oil with salt and gula melaka until lightly caramelized.

28. Add garlic, ginger, pandan leaves, and lemongrass. Sauté until aromatic.

29. Deglaze with a little olive oil and remove from heat.

30. Wash rice thoroughly until water runs clear. Drain.

31. Add rice to rice cooker with sautéed onion mix, carbonated water, and coconut milk.

32. Season with salt and stir to combine.

33. Cook according to your rice cooker's instructions.

34. Cook the Chicken in Jars

35. Line a large pot with a kitchen towel (make sure it sits flat and does not hang over the sides).

36. Place jars upright in the pot.

37. Fill with water to about 1" below the tops of the jars.

38. Bring to a rolling boil. Once boiling, start the timer and boil for 15–20 minutes.

39. Carefully remove the jars and unlid. Transfer contents to a serving bowl.

40. To Serve

41. Fluff the coconut rice once cooked.

42. Lay banana leaves onto serving plates.

43. Spoon rice over the leaves.

44. Top with sambal chicken and spoon over some of the sauce.

45. Garnish with pickled vegetables and chilies.

46. Serve immediately.

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Recipe Video: