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Nasi Lemak Burger
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Sambal Tumis10 Min
Crunchy Chicken30 Min
Rice of 16: Rice, Ginger, Shallots, Corn Oil, MAGGI® CukupRasa™, Coconut Milk, Water, Pandan leaf
In a rice cooker, add rice, ginger, shallots, corn oil, MAGGI® CukupRasa™, coconut milk, water and pandan leaves.
Step2 of 16
Stir well and let it cook.
Sambal Tumis of 16: Dried Chilli, Onion, Garlic, Ginger, Water
Heat pan, pour oil and stir-fry corn oil, dried chilli, onion, garlic, ginger and water until oil separates.
Step4 of 16: Prawns, Tamarind Paste, MAGGI® CukupRasa™, Sugar
Add in prawns, tamarind paste, MAGGI® CukupRasa™ and sugar and stir-fry sambal until it slightly thickens and the oil separates. Make sure the prawns are cooked.
Step5 of 16
Continue to stir-fry for at least 10 minutes on medium heat.
Step6 of 16
Crunchy Chicken of 16: Chicken Breast, Coconut Milk
In a bowl, marinate chicken breast with coconut milk for 30 minutes.
Step8 of 16: Plain Flour, Rice Flour, MAGGI® CukupRasa™
In a separate bowl, mix together plain flour, rice flour and MAGGI® CukupRasa™.
Step9 of 16
Heat oil, dip the marinated chicken in the flour mix and shake off excess flour.
Step10 of 16
Deep fry the chicken until golden brown.
Assembling of 16
Heat pan and cook eggs, sunny-side up. Set aside.
Step12 of 16
In a bowl, scoop the semi-warm rice and add in 1 tablespoon of potato starch. Mix well.
Step13 of 16
Using a round container or a round mould, add 2-3 tablespoons of rice in it and press it down until compact.
Step14 of 16
Do it continuously until the rice finishes (a large container/mould will get you 3 sets of burger “bun” and a smaller one more).
Step15 of 16
Place the rice “buns” on a plate and spread over 1 tablespoon of sambal on the rice, layer it with the fried chicken and add more sambal on to it. Add on the cucumber, fried egg, fried anchovies, and peanuts.
Step16 of 16
Top it with another coconut rice “bun”. Serve hot.