SG 50 Special: Nasi Lemak

When I was thinking what to do next for my SG50 special recipes, I thought it will be good to do some survey to get some ideas. So I asked my Malay colleague which is her favorite Singaporean dish and she told me it's Nasi Lemak. 

To many of us, we try not to eat nasi lemak so often because it is quite "sinful". Sinful in a way because it is high in calories. Rice cooked with coconut milk, fried chicken wings, fried ikan bilis and fried peanut doesn't sound very healthy to most of us. With this in mind, I thought why not I create a healthier nasi lemak for my fellow country man so that we can all enjoy this delicacy less "sinfully"

This recipe is really easy and fast to prepare. I was able to finish cooking everything in less than an hour. No greasy kitchen because most of the frying is done by my trusty air-fryer! Mr hippo (my hubby) loves it so much that he finished his share in less than 1 minute!

SG 50 Special: Nasi Lemak

(makes 2 portion)

rice:

1 cup of rice
1 cups of water
75ml of coconut milk and mix with some water to make 1 cup (i use Ayam brand Trim coconut milk)
2 pandan leaves (tied into knots)

side dishes: 

2 eggs

1/2 cucumber, sliced

1 handful of ikan bilis
1 handful of unsalted peanuts with skin

8 chicken wings ( marinate with 1 tsp soya sauce, a dash of pepper, 1/2 tsp sesame oil, 1 tsp oyster sauce and 1 tsp oyster sauce. Season for 20min)

Salt and Pepper for seasoning

Some beaten egg and cornflour for coating the chicken wings

Steps to prepare nasi (rice):

1. Wash the rice and pour it into the rice cooker pot

2. Add coconut milk, water, a pinch of salt and pandan leaves 

3. Cook the rice as per normal white rice using rice cooker

Steps to prepare fried ikan bilis and peanuts:

1. Preheat air-fryer at 180 degrees for 5 mins

2. Add the peanuts and ikan bilis into the air fryer and air fry @180 degrees for 15 minutes, until crispy and brown

3. Once done, remove fried ikan bilis and peanuts and toss them with a pinch of salt

Steps to prepare fried chicken:

1. Dip the chicken wings into beaten egg and coat it with corn flour. Remove any excess flour

2. Air fry it at 200 degrees for 30 mins, turn the chicken wings half-way through the frying process

Steps to prepare fried eggs:

1. Mix the eggs with a pinch of salt and pepper

2. Heat up a non-stick pan and add the eggs in

3. Turn the eggs over to cook the other side

4. Serve when it is ready

Last step:

Serve the rice with all the side dishes, sliced cucumber and the most important, SAMBAL BELCHAN!

SG 50 Special: Curry Chicken Pot Pie

In conjunction with SG50, I will be posting a series of Singapore recipes for month of August featuring Singaporeans' favorite local food.  Stay tune to check out these recipes! 

Sign up for my instagram and facebook page for more updates on these recipes!

And the first recipe under SG 50 featured posts will be my favorite curry puff!

Making the pastry puff is a very tedious process. Being a lazy cook, I am always finding the easy way out, and I realised that ready-made prata is a great substitute for flaky pastry.  It's my first time using ready-made prata to substitute puff pastry and the results is stunning!

There is still the flaky effect, yet not oily because the prata is baked, and not fried.  Prata complement the curry very nicely. No wonder some things has to come together.. just like you tiao with soya milk 

SG 50 Curry Chicken Pot Pie

Ingredients:

Filling
2 Pieces (about 420g) Chicken Breast (boneless & skinless), cut into small chunks

1 ½ Tbsp Curry Powder (store-bought)
½ Tbsp Chili Powder

4 Yellow Flesh Potatoes, boiled, peeled, and cut into small chunks
1 Large Yellow Onion, chopped
6 Tbsp Curry Powder (store-bought)
2 Tbsp Chili Powder
6 Tbsp of Water

400 ml Coconut Milk

1 ½ Cups Chicken Stock

 or Water
Salt
Vegetable Oil for cooking


4 Hard-Boiled Eggs, peeled
& quartered



1 packet of ready-made prata (frozen)

1. Make the filling: Combine chicken pieces with 1 ½ Tbsp of curry powder, ½ Tbsp of chili powder, a big pinch of salt. Marinate for about 20 minutes. 


2. Mix the curry powder and chili powder with water to form a paste.

3. In a large wok or pot, heat about 5 to 6 Tbsp of oil over moderate heat. Then add the chopped yellow onion. Cook until the onions are lightly brown in color. 

4. Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. 

5. Then add the water and coconut milk. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. 

6. Then, add the potatoes and cook for about 15 to 20 minutes. Season the curry with salt and let cool for about 20 minutes. 

7. Scoop the filling into a aluminium dish and top it with a prata.

8. Glaze the Pot Pie with beaten egg and bake in a preheated oven at 180 degree Celsius for 30 mins.