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For a more balanced meal, you can add more vegetables such as lettuce or tomatoes.
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Dubbed as the national dish, it is no surprise that nasi lemak is the most popular dish in Malaysia. Give the beloved dish a unique twist by turning it into a nasi lemak burger! Start off by preparing the fragrant coconut rice. In a rice cooker, add rice, ginger, shallots, corn oil, MAGGI® CukupRasa™, coconut milk, water, pandan leaves, and let it cook. Next, prepare the sambal tumis. Heat up a pan and stir-fry corn oil, dried chilli, onion, garlic, ginger and water until oil separates. Add in some prawns, tamarind paste, MAGGI® CukupRasa™ and sugar, continue stir-frying until the paste slightly thickens and the oil separates. On the side, marinate some chicken breast with coconut milk for 30 minutes. Prepare the batter by mixing together plain flour, rice flour and MAGGI® CukupRasa™ in another bowl. Heat up some oil in a pan, coat the marinated chicken with the flour mix and deep fry until golden brown.
After all the ingredients are prepared, it is time to assemble your nasi lemak burger! Cook some sunny-side up eggs and set aside. Scoop the semi-warm rice into a bowl and mix in a tablespoon of potato starch. Using a round container or a round mould, add 2 to 3 tablespoons of rice and compress it into bun shapes. Place the rice buns on a plate and spread some sambal on top, then layer it with fried chicken, cucumber, fried egg, fried anchovies and peanuts. Lastly, top it with another coconut rice bun and tasty nasi lemak burgers are now ready to be served!
Thinking of giving your beloved local dishes a unique twist? Browse MAGGI® Malaysia to discover a variety of recipes for Crusty Chicken Biryani Curry Puff, Hearty Salted Egg Chicken Burger, Crispy MAGGI Noodle with Vegetable Fritters and many more!
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
In a rice cooker, add rice, ginger, shallots, corn oil, MAGGI® CukupRasa™, coconut milk, water and pandan leaves.
Stir well and let it cook.
Heat pan, pour oil and stir-fry corn oil, dried chilli, onion, garlic, ginger and water until oil separates.
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.
Continue to stir-fry for at least 10 minutes on medium heat.
In a bowl, marinate chicken breast with coconut milk for 30 minutes.
In a separate bowl, mix together plain flour, rice flour and MAGGI® CukupRasa™.
Heat oil, dip the marinated chicken in the flour mix and shake off excess flour.
Deep fry the chicken until golden brown.
Heat pan and cook eggs, sunny-side up. Set aside.
In a bowl, scoop the semi-warm rice and add in 1 tablespoon of potato starch. Mix well.
Using a round container or a round mould, add 2-3 tablespoons of rice in it and press it down until compact.
Do it continuously until the rice finishes (a large container/mould will get you 3 sets of burger “bun” and a smaller one more).
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.
Top it with another coconut rice “bun”. Serve hot.
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