How to Make KFC Rice Plate Ayam 1 Ketul Kepak (Traditional & Healthy Version)
KFC Rice Plate Ayam 1 Ketul Kepak is a beloved Malaysian lunch plate inspired by local flavors and the multicultural tapestry of Malaysia’s cuisine. Traditionally served with aromatic nasi putih (steamed white rice), a succulent piece of ayam goreng (fried chicken wing), a fresh salad, and flavorful sambal, this dish is a hearty staple found in homes and eateries across Malaysia. Our healthy vegetarian adaptation swaps chicken with a crispy, protein-rich tempeh kepak (tempeh 'wing'), ensuring all the satisfying textures and flavours are preserved without sacrificing nutrition. This recipe pays homage to Malaysia’s love for vibrant lunch plates that balance carbohydrates, plant-based protein, fresh vegetables, and bold condiments, all using local ingredients like pandan, serai (lemongrass), and cili padi. The result is a guilt-free meal bursting with umami, spice, and tradition. Whether you’re seeking a meal for your lunchbox or a comforting plate to share with loved ones, this vegetarian KFC Rice Plate Ayam 1 Ketul Kepak is a wholesome, authentic choice that celebrates Malaysia’s multicultural culinary heritage.
Ingredients
- 200g Tempeh (cut into wing-like shapes)
- 2 cups Cooked white rice (nasi putih)
- 1 Pandan leaf (tie into a knot)
- 1 stalk Serai (lemongrass) (bruised)
- 2 Cili padi (bird’s eye chili) (finely chopped)
- 1/2 Cucumber (thinly sliced)
- 1 small Carrot (julienned)
- 1/4 Red onion (thinly sliced)
- 1 tbsp Light soy sauce
- 2 tbsp Cornstarch
- 2 tbsp Cooking oil (preferably canola or sunflower)
- 2 tbsp Sambal (vegetarian) (homemade or store-bought)
- to taste Salt and pepper
Step-by-step instructions
Step 1 · Prepare the rice by reheating or steaming it with a knotted pandan ...
Prepare the rice by reheating or steaming it with a knotted pandan leaf and bruised serai for added aroma.
Step 2 · Slice tempeh into thick
Slice tempeh into thick, wing-like pieces. Coat each piece lightly with cornstarch, salt, and pepper.
Step 3 · Heat oil in a non-stick pan over medium heat
Heat oil in a non-stick pan over medium heat. Pan-fry tempeh pieces until golden brown and crispy on both sides (about 3 minutes per side).
Step 4 · Mix cucumber
Mix cucumber, carrot, and onion in a bowl. Toss with light soy sauce and a pinch of salt to make a quick Malaysian-style salad.
Step 5 · Prepare sambal by mixing vegetarian sambal with finely chopped cili...
Prepare sambal by mixing vegetarian sambal with finely chopped cili padi for extra heat.
Step 6 · Assemble the plate: scoop rice onto each plate
Assemble the plate: scoop rice onto each plate, add a portion of salad, top with crispy tempeh kepak, and serve with a side of sambal.
Step 7 · Serve immediately while the tempeh kepak is hot and crispy
Serve immediately while the tempeh kepak is hot and crispy.
Why this recipe is healthy
By using tempeh instead of chicken and pan-frying with just a little oil, this dish reduces saturated fat and cholesterol significantly. The inclusion of fresh vegetables and the use of aromatic herbs like pandan and serai boost micronutrients and flavor without added calories. This makes it a filling yet calorie-conscious meal perfect for a healthy Malaysian lunch.
A note on tradition
Rice plates with ayam goreng are a lunch staple throughout Malaysia, enjoyed in homes, warungs, and school canteens. The use of local condiments like sambal and the incorporation of fresh ulam (herbs/vegetables) reflect Malaysia’s multicultural culinary influences, especially among Malay and Chinese communities. Traditionally, such a meal is enjoyed during lunch, especially on busy weekdays.