Rice with Ayam Berlada
Makan Tengah Hari • Malaysia
How to Make Rice with Ayam Berlada (Traditional & Healthy Version)
Rice with Ayam Berlada is a beloved Malay dish that combines aromatic steamed rice with a vibrant, spicy berlada sauce. Originating from the heart of Malaysia, this meal showcases the nation’s multicultural culinary heritage, blending fiery chilies, sweet tomatoes, and fragrant local herbs such as pandan and serai (lemongrass). Traditionally, Ayam Berlada features chicken simmered in a rich, piquant chili sauce, making it a lunchtime staple in many Malay households and at warung eateries across the country. The dish captures the essence of Malaysian cuisine—bold, balanced flavors and the use of local ingredients like cili merah (red chilies), daun limau purut (kaffir lime leaves), and kunyit (turmeric). Its appeal lies in the contrast of the fluffy nasi (rice) with the savory, tangy, and slightly sweet berlada sauce, making each bite a celebration of taste and texture. Rice with Ayam Berlada is not only delicious but also a great choice for those seeking wholesome, home-cooked meals with a traditional twist.
Bahan-bahan(untuk 1 plate rice with 1 portion Ayam Berlada)
- 1 cup Brown rice (nasi beras perang)
- 200g Chicken breast (diced, skinless)
- 5 Red chilies (cili merah, seeds removed for less heat)
- 1 medium Tomato (diced)
- 3 Shallots (bawang merah, sliced)
- 2 cloves Garlic (bawang putih, minced)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, tied in a knot) - pilihan
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1 tbsp Cooking oil (can use canola or sunflower)
- 1/2 tsp Salt
- 1/2 tsp Sugar (optional, to taste) - pilihan
- 2 Kaffir lime leaves (daun limau purut, finely sliced) - pilihan
Arahan
- 1
Rinse and cook the brown rice with pandan leaf in a rice cooker until fluffy.
20 minutes
Pandan adds a subtle fragrance to the rice; remove before serving.
- 2
Blend red chilies, tomato, shallots, garlic, and turmeric powder into a smooth paste.
5 minutes
Add a splash of water if needed to help blending.
- 3
Heat oil in a non-stick pan. Sauté lemongrass and the blended paste until aromatic and oil separates.
5 minutes
Stir continuously to prevent burning; this step brings out the chili aroma.
- 4
Add diced chicken breast and stir to coat with the berlada sauce. Cook until chicken is no longer pink.
7 minutes
Keep heat medium to ensure chicken stays juicy.
Kenapa hidangan ini sihat
By opting for brown rice and lean chicken breast, this dish is lower in calories and saturated fat compared to traditional recipes using white rice and fattier cuts. The fresh berlada sauce is packed with natural flavors and nutrients, reducing the need for excessive salt or sugar. Using local herbs and minimal oil makes it a heart-friendly and weight-conscious option, perfect for healthy Malaysian lunches.
This Rice with Ayam Berlada recipe uses lean chicken breast for high-quality protein and brown rice for complex carbohydrates and fiber. The addition of tomatoes, chilies, and herbs boosts vitamin C, antioxidants, and essential minerals. Minimal oil is used, and the dish is free from dairy and gluten, making it suitable for most dietary preferences. Aromatic local herbs like lemongrass and pandan support digestion and add nutritional value.
Petua
- 💡Tip 1: Use day-old rice for a firmer, less sticky texture.
- 💡Tip 2: Always blend the chili paste fresh for maximum aroma.
- 💡Tip 3: Adjust chili quantity to suit your spice tolerance without compromising flavor.
Penyimpanan & hidangan
Store leftover Ayam Berlada in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving. Rice can be kept separately to maintain texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 390.0 kcal |
