Dish📝 About This Recipe
Nasi Kukus is a beloved Malaysian street food classic, featuring individual portions of rice steamed in small aluminum tins to achieve a distinctively fluffy, light texture. The star of the show is the 'Ayam Berempah'—chicken marinated in a fragrant explosion of lemongrass, ginger, and spices, fried until golden and shatteringly crisp. Drenched in a rich, multi-layered curry gravy and served with a fiery sambal belacan, this dish is a masterclass in Southeast Asian soul food.
🥗 Ingredients
The Steamed Rice
- 3 cups Long-grain Basmati or Jasmine rice (soaked for 30 minutes and drained)
- 3 pieces Pandan leaves (tied into a knot)
- 4 cups Water (for steaming)
Ayam Berempah (Spiced Fried Chicken)
- 1 kg Chicken (cut into 8 pieces, skin on)
- 3 stalks Lemongrass (white parts only, blended)
- 2 inch Ginger (knob, peeled and blended)
- 1 inch Galangal (knob, blended)
- 3 tablespoons Curry powder (meat curry variety)
- 2 tablespoons Cornstarch (for extra crunch)
- 2 sprigs Curry leaves (fresh)
Gulai Darat (Curry Gravy)
- 200 ml Coconut milk (thick)
- 6 pieces Shallots (finely sliced)
- 2 tablespoons Dried chili paste (cili giling)
Accompaniments
- 1 piece Cucumber (sliced into rounds)
- 4 tablespoons Sambal Belacan (prepared spicy shrimp paste chili)
👨🍳 Instructions
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1
Begin by marinating the chicken: Combine the blended lemongrass, ginger, galangal, curry powder, salt, and cornstarch in a large bowl. Rub the mixture thoroughly into the chicken pieces and set aside for at least 1 hour (or overnight for best results).
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2
Prepare the steamer: Fill the bottom of a large steamer with water and add the knotted pandan leaves to the water to infuse the steam with aroma.
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3
Prepare the rice: In individual small aluminum bowls (traditional method) or one large heat-proof dish, place the soaked rice and add just enough water to cover the rice by half an inch.
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4
Steam the rice on high heat for 25-30 minutes until the grains are fluffy and fully cooked. Fluff with a fork and keep warm.
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5
For the Gulai (Gravy): Heat a little oil in a pot and sauté the sliced shallots and chili paste until the oil separates (pecah minyak).
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6
Add 1 cup of water and the coconut milk to the pot. Simmer on low heat, stirring constantly until the gravy thickens into a rich, pourable consistency. Season with salt and a pinch of sugar.
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7
Heat a generous amount of vegetable oil in a wok or deep fryer to 170°C (340°F).
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8
Fry the chicken pieces in batches, adding the fresh curry leaves into the oil for the last 2 minutes of frying to infuse the aroma.
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9
Fry the chicken until it reaches a deep golden brown and the crust is crispy (about 12-15 minutes). Drain on paper towels.
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10
To assemble: Place a mound of steamed rice on a piece of banana leaf or a plate. Drench the rice with 2-3 spoonfuls of the Gulai gravy.
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11
Add a piece of the crispy spiced chicken on the side, along with a dollop of sambal belacan and fresh cucumber slices.
💡 Chef's Tips
Soak the rice for at least 30 minutes to ensure the grains elongate and remain separate after steaming. Don't discard the bits of spice marinade in the bowl; fry them along with the chicken to create 'kremes' (crispy spice crumbs). Ensure the oil is hot enough before frying the chicken; if it's too cool, the chicken will be greasy rather than crispy. If you don't have individual tins, you can steam the rice in a large tray, but the individual tins provide the most authentic texture. For the best gulai, use fresh coconut milk rather than canned if available.
🍽️ Serving Suggestions
Serve on a fresh banana leaf to impart a subtle tea-like aroma to the hot rice. Pair with a cold glass of Teh Tarik (Malaysian pulled tea) or Sirap Bandung. Add a side of 'Keropok Ikan' (fish crackers) for extra crunch. A salted duck egg cut in half is a classic and delicious addition to this meal.