Updated: Sep 26, 2021
If you are an anime junkie like me, you probably have seen Foodwars! Eggs Benedict was completely flipped upside down with a Japanese twist; Eggs Benedict Don Fit For A Queen is created. I thought of recreating the dish myself too but with an Indonesian twist tho.
I have broken the recipe down into 5 parts: rice, chicken, eggs, sauce and assembly/plating. Please read thru' before starting as some of the steps required 24 hrs sitting in the fridge. Anyway, this is actually my modern take on a classic Indonesian dish called Nasi Kuning, which literally translates to yellow rice. But in reality, it is rice cooked with turmeric, hence the color yellow.
Nasi Kuning is usually served with ayam ungkep (Javanese fried chicken). But there are hundreds upon hundreds of variations, so I decided to create a new version with my gula melaka syrup and kecap manis. Not to brag, but this is probably the best chicken I'd ever created. Probably.
As for the eggs, I had tried using the Foodwars! method for like 3 times, and sadly, it didn't work at all. In the end, I decided to do it the old-fashioned way. This may seem like a long process, but once you've prepped everything, it is pretty easy and straightforward. This shall bring the sambal series to a close. I hope you will give this recipe a try.
Long Grain Rice, 168g
High Quality Olive Oil, 2 TBSP
Lemongrass White Parts Only, 2
Kaffier Lime Leaves, 2
Garlic Thinly Sliced, 2 Cloves
Pandan Leaves, 4 Tied Into a Knot
Coconut Milk, 200g
Sea Salt, Pinch
Fresh Turmeric Juice, 2 TBSP From 2" Fresh Turmeric or 2 TSP Turmeric Powder
Cold Water, 500g
Liquid Smoke (I'm using Stubb's), 5g
Sea Salt, 25g
Chicken Thigh Boneless With Skin On, 3
Gula Melaka Syrup, 25g
Liquid Smoke (I'm using Stubb's), 13g
Kecap Manis, 7g
Unbleached All Purpose Flour, 42g
Potato Starch, 18g
Egg Beaten, 25g
Ice Water, 100g
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Liquid Smoke (I'm using Stubb's), 4g
Worchestershire Sauce, 18g
Tomato Puree, 48g
Tomato Ketchup, 25g
Coconut Vinegar, 18g
Smoked Salt, 2g
Gula Melaka Syrup, 25g
Fresh Lime Zest, 1 Lime
Dried Coriander, Pinch
Pickled Cucumbers, A Handful
Cast Iron Skillet / Pan
Please visit my "How To Make Sambal" page for the recipe.
Please visit my "How To Pickle Almost Anything" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Prepare the rice.
Wash the rice with water and drain.
Repeat until the water is almost clear, about 5 times.
In a skillet over low heat, add in olive oil, lemongrass, lime leaves, garlic and pandan leaves.
*The garlic should be barely sizzling. If the garlic is sizzling too rapidly, the heat is too high.*
Once the garlic starts to brown, remove from heat and transfer everything into the rice.
Add in coconut milk, salt and turmeric juice.
Mix until combined well.
Cook in the rice cooker as per the manufacturer's instructions.
Once the rice is cooked, fluff the rice with a spoon.
Prepare the chicken.
In a large bowl, add water, liquid smoke and salt.
Whisk until the salt has dissolved.
Add in the chicken and cover with cling film.
Chill in the fridge for 24 hrs to 48 hrs.
In a small bowl, add gula melaka syrup, kecap manis and liquid smoke.
Mix until well combined.
After 24 hrs or 48 hrs, transfer the chicken onto a baking tray, skinned side up.
Brush the chicken and the skin with the gula melaka glaze.
*Make sure it is not too wet.*
Transfer back into the fridge and chill for 24 hrs.
After 24 hrs, preheat the oven to 90 degrees celsius or 195 fahrenheit.
Brush the chicken with the gula melaka glaze.
Wack into the oven and bake for 10 mins.
Remove from oven, glaze and bake for another 10 mins.
Repeat step 1 last time.
Remove from oven and preheat the oven to roast at 200 degrees celsius or 395 fahrenheit.
Once the oven is preheated, wack the chicken into the oven and roast for 6 mins.
Remove from oven and set aside to rest before slicing.
Prepare the eggs.
In a sauce pot over low heat, add 1" of water.
Bring it up to a slow simmer and add in the eggs.
Cover and cook for 5 mins.
Remove from heat and immediately plunge the eggs into iced water.
Take your time to peel the eggs.
Set the eggs aside until ready to used.
In a dutch oven over medium-high heat, add 4" of oil.
Bring the temperature up to 180 degrees celsius or 350 fahrenheit.
In a bowl, add flour and potato starch.
Mix until well combined.
Add in the eggs and water.
Stir to combine well.
*Do not overmix. It is okay to have lumps.*
Add the eggs into the tempura batter and dredge well.
Gently drop into the heated oil.
Deep fried until light golden brown.
Remove from heat and set aside on a wire cooling rack or on a plate lined with parchment paper to drain off excess oil.
Prepare the sauce.
In a sauce pot over medium heat, add all the ingredients.
Stir until well combined.
Bring it up to simmer and remove from heat.
Assembly and plating.
You can serve just like Foodwars!: rice, sliced chicken, egg and sauce.
Or, you can place pickled cucumbers at the circumference of a pastry ring, add in the rice and compress. Unmold, place the sliced chicken and egg gently over the top. Garnish with some lime zest and dried coriander.
Eggs Benedict Don Fit For A Queen, Indonesian Style is done.
Tender, juicy and succulent...
Or this plating?
This recipe is featured in my ECookbook: