Nasi Kukus Ayam Goreng Berempah

Creating a culinary masterpiece like “Nasi Kukus Ayam Goreng Berempah” involves a deep dive into the rich tapestry of Malaysian cuisine, celebrated for its vibrant flavors and intricate cooking techniques. This dish, a perfect symphony of steamed rice and spiced fried chicken, embodies the spirit of Malaysian cooking, offering a balance of textures and flavors that delight the senses. To fully appreciate and replicate this dish, one must understand the cultural significance, the ingredients, and the step-by-step process that turns simple components into a feast.

Cultural Significance

In Malaysia, “Nasi Kukus” refers to steamed rice, a staple that forms the base of many meals, while “Ayam Goreng Berempah” translates to spiced fried chicken, a dish celebrated for its aromatic spices and crisp texture.

The combination of these two elements reflects the multicultural tapestry of Malaysian society, drawing influences from Malay, Indian, and Chinese culinary traditions. The dish is not just a meal; it’s a celebration of Malaysia’s diverse cultural heritage, enjoyed during everyday meals and festive occasions alike.

Nasi Kukus Ayam Goreng Berempah Ingredients

The success of Nasi Kukus Ayam Goreng Berempah hinges on the quality of its ingredients, each playing a pivotal role in creating a harmony of flavors.

For Ayam Goreng Berempah (Spiced Fried Chicken):

  • Chicken: 1 kg, cut into pieces. The choice of chicken parts is crucial; thighs and legs are preferred for their juiciness.
  • Curry Powder: 2 tablespoons, serving as the backbone of the spice mix, imbuing the chicken with a deep, complex flavor.
  • Turmeric Powder: 1 teaspoon, not only lends a vibrant color but also adds a warm, earthy flavor and has anti-inflammatory properties.
  • Nasi Kukus Ayam Goreng Berempah
  • Chili Powder: 1 teaspoon, adjusted according to heat preference, adds a spicy kick.
  • Ground Fennel and Cumin: 1 teaspoon each, introduce an aromatic depth to the spice mix.
  • Garlic and Shallots: 2 cloves and 2 shallots, minced, form the aromatic base, crucial for infusing the chicken with flavor.
  • Salt: To taste, enhances the overall flavor profile of the marinade.
  • Yogurt or Coconut Milk: 1 tablespoon, optional, helps tenderize the chicken, ensuring it remains moist and tender upon frying.

For Nasi Kukus (Steamed Rice):

  • Rice: 2 cups, traditionally a long-grain variety is used for its fluffy texture upon steaming.
  • Water: 2.5 cups, the quantity may vary depending on the type of rice used.
  • Lemongrass: 1 stalk, bruised, infuses the rice with a citrusy aroma.
  • Pandan Leaf: 1, knotted, optional, adds a unique, sweet fragrance to the rice.
  • Salt: A pinch, to subtly enhance the natural flavor of the rice.


Marinating the Chicken:

The journey begins with marinating the chicken, a process that imbues it with the vibrant flavors of the spices. In a large bowl, combine the chicken pieces with curry powder, turmeric, chili powder, ground fennel, ground cumin, minced garlic, minced shallots, and salt. If using, the addition of yogurt or coconut milk at this stage helps tenderize the chicken, ensuring it remains succulent during the cooking process. The chicken should be marinated for at least two hours, though overnight marination in the refrigerator is recommended for deeper flavor penetration.

Cooking the Rice:

The rice serves as the canvas for this dish, its subtle flavors and textures elevating the spiced chicken. Begin by thoroughly washing the rice until the water runs clear, a crucial step in removing excess starch and achieving fluffy rice. Combine the washed rice in a steamer with water, a bruised lemongrass stalk, and a knotted pandan leaf for fragrance. A pinch of salt is added to subtly enhance the rice’s natural flavors. The rice is then steamed for about 40-45 minutes, until tender and fragrant. The unique aroma of lemongrass and pandan infuses the rice, creating a sensory bridge to the spiced chicken.

Frying the Chicken:

Frying the marinated chicken transforms it, creating a contrast between the crispy exterior and the tender, flavorful interior. Heat oil in a deep pan over medium-high heat, ensuring it reaches the ideal temperature for frying. The chicken is then carefully added to the hot oil, and fried until golden brown and crispy, all the while ensuring it remains succulent inside. This step requires careful attention to avoid overcooking. Once fried, the chicken is drained on paper towels to remove excess oil, ensuring it retains its crisp texture.

Nasi Kukus Ayam Goreng Berempah Serving:

To serve, the steamed rice is plated first, forming a bed on which the spiced fried chicken is arranged.

3 thoughts on “How to Make Nasi Kukus Ayam Goreng Berempah Favorite Dish?”
  1. […] Hyderabadi Chicken Biryani stands as a jewel in the crown of Indian cuisine, showcasing the rich culinary heritage of Hyderabad. This fragrant and flavorful dish is a harmonious blend of tender chicken marinated in an exquisite array of spices, layered with partially cooked rice, and finished with a slow-cooking method known as Dum. Creating Hyderabadi Chicken Biryani is an art, one that involves patience, precision, and passion. Here’s a comprehensive guide to making this iconic dish. […]

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