How to Make Nasi Ayam Berlada (Traditional & Healthy Version)
Nasi Ayam Berlada is a beloved Malaysian lunch dish that features fragrant steamed rice (nasi) paired with spicy, tangy ayam berlada (chicken in chili sauce). This dish is a staple in Malaysian multicultural cuisine, enjoyed by Malays, Chinese, and Indians alike, showcasing the nation's love for bold flavors and fresh local ingredients like cili padi, bawang merah, and daun limau purut. The ayam berlada sauce is a vibrant red, made from a blend of chilies, tomatoes, and aromatic herbs, delivering both heat and depth of flavor without the heaviness of extra oil. Choosing lean chicken breast and portioning the rice thoughtfully makes this version healthier and suitable for calorie-conscious eaters. The moderate heat from the berlada sauce can be adjusted to your liking, making this dish flexible and appealing for various palates. What makes Nasi Ayam Berlada special is its balance—a satisfying plate with protein, carbs, and just enough spice to awaken the senses. It's commonly served during lunch in Malaysian households and eateries, offering a taste of home and a burst of energy for the rest of the day. The use of fresh, local ingredients like pandan leaves in the rice and limau kasturi in the sauce pays homage to Malaysia's rich agricultural heritage. This dish is perfect for those looking for a flavorful, wholesome meal that is both authentic and health-conscious.
Ingredients
- 160g White rice (beras tempatan)
- 100g Chicken breast (diced)
- 2 Red chili (cili merah, sliced)
- 2 Bird's eye chili (cili padi, optional for extra heat)
- 3 Shallots (bawang merah, sliced)
- 2 cloves Garlic (bawang putih, minced)
- 1 small Tomato (diced)
- 1 tbsp Lime juice (jus limau kasturi)
- 1 stalk Lemongrass (serai, bruised)
- 1 tsp Cooking oil (can use minyak jagung or canola)
- 1 Pandan leaf (daun pandan, optional for rice)
- 1/2 tsp Salt
- 1/2 tsp Sugar (gula, optional)
Step-by-step instructions
Step 1 · Rinse the rice thoroughly and cook with enough water
Rinse the rice thoroughly and cook with enough water. Add a pandan leaf for extra aroma if available.
Step 2 · Blend red chili
Blend red chili, bird's eye chili, shallots, garlic, and tomato into a smooth paste.
Step 3 · Heat 1 tsp oil in a pan
Heat 1 tsp oil in a pan. Sauté the chili paste with lemongrass until fragrant and oil separates.
Step 4 · Add diced chicken breast to the pan and cook until fully done
Add diced chicken breast to the pan and cook until fully done, about 6-8 minutes.
Step 5 · Season with salt
Season with salt, sugar (if using), and lime juice. Simmer for another 2 minutes for flavors to meld.
Step 6 · Serve the ayam berlada hot over a portion of steamed rice
Serve the ayam berlada hot over a portion of steamed rice. Garnish with fresh cucumber or daun limau purut if desired.
Why this recipe is healthy
By using lean chicken breast and controlling oil portions, this recipe keeps saturated fat low while maximizing protein, making it suitable for weight management and active lifestyles. Steamed rice provides energy without excess calories, and the abundance of fresh herbs and spices offers anti-inflammatory benefits. This approach makes Nasi Ayam Berlada a smart, delicious choice for a healthy Malaysian lunch.
A note on tradition
Nasi Ayam Berlada is a common sight at Malaysian warungs (food stalls) and family gatherings, especially in the central and southern states. It reflects Malaysia's culinary diversity, where Malay, Chinese, and Indian influences converge. The dish is especially popular during working lunches and is sometimes prepared for festive occasions, though it is not tied to any specific festival. Using local produce and home-ground spices is a point of pride for many home cooks.