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Nasi Lemak Aroma Pandan With Ayam Goreng Berempah

breakfast & brunch

Nasi Lemak Aroma Pandan With Ayam Goreng Berempah

Recipe by

Made With QL Eggs

QL Omega Eggs

See Product


Preparation time25 minutes
Cooking time40 minutes
Servings3 - 4 pax


Nasi Lemak

250 grice
150 mlcoconut cream
25 gginger
5 gsalt
1 stalk lemongrass, bruised
3pandan leaves
225 mlwater
3QL Omega Egg
3-4 tbsppeanuts, roasted
3-4 tbspanchovies, deep fried
1small cucumber, sliced

Ayam Goreng Berempah

3whole chicken thighs
6 cloves garlic, blended
7shallots, blended
50 gginger, blended
15 gturmeric, blended
3 stalks lemongrass, blended
3 tbspchili powder
2 tbspmeat curry powder
½ tspcumin powder
½ tspfennel powder
½ tspcoriander powder
5 sprigs curry leaves
1 ½ tspsalt
1 tspsugar
1 ½ tbspcorn flour
oil for cooking


  1. To prepare the nasi lemak, blend pandan leaves with water then strain.
  2. In a rice cooker, add in washed rice, coconut cream, ginger, salt, lemongrass, pandan juice and cook.
  3. In a saucepan, place QL Omega Eggs and fill the saucepan with water 2 inches above the QL Omega Eggs. Boil the QL Omega Eggs in the water of medium high heat until the water starts to simmer. Then turn the heat down to medium low for 8 – 9 minutes.
  4. Pour off the hot water and fill the saucepan with the QL Omega Eggs with cold tap water. When the QL Omega Eggs are warm to touch you can peel off the shells.
  5. To prepare the ayam berempah, wash and clean chicken thighs. Pat dry.
  6. In a bowl, marinate the chicken with all the ingredients and keep in the chiller for at least one hour.
  7. Heat oil and deep fry on medium fire until the chicken is well cooked.
  8. Remove from oil and strain well.
  9. Serve warm with nasi lemak.

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