Malaysian Nasi Kak Wok Rice Meal
Ingredients
- 1 packet chicken curry spice mix
- Coconut milk
- A little finely chopped chicken
- Carrot
- Long beans
- Salt
- Fenugreek seeds
- Star anise
- Cloves
- Cinnamon stick
- Red onion
- Garlic
- Ginger
- Curry leaves
Turmeric fried chicken
- Chicken pieces
- Salt
- Turmeric powder
- Ground black pepper
- Sugar
Sambal
- Red bird's eye chilies
- Large red chilies
- Green bird's eye chilies
- Belacan (shrimp paste)
- Kaffir lime
- 1 teaspoon vinegar
- Salt
- Sugar
Preparation
For the curry gravy, sauté the spice blend including fenugreek, star anise, cloves, cinnamon, red onion, garlic, ginger, and curry leaves
Add 1 packet of chicken curry spice mix and cook until oil separates
Stir in coconut milk and a little finely chopped chicken, then add carrot and long beans
Season with salt and bring to a boil until done
For the turmeric fried chicken, cut chicken into small pieces and marinate with salt, turmeric, ground black pepper, and sugar for at least 30 minutes
Fry the marinated chicken until crispy
Sprinkle fried carrot and long beans over the chicken
For the sambal, blend red bird's eye chilies, large red chilies, green bird's eye chilies, belacan, kaffir lime (with skin, seeds removed), vinegar, salt, and sugar until smooth
Serve all components together with sliced cucumber
Tips
Blend the kaffir lime with its skin for added aroma, but remove seeds to avoid bitterness
