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.
Ingredients
- 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)
- 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)
- 2 Kaffir lime leaves (daun limau purut, finely sliced)
Step-by-step instructions
Step 1 · Rinse and cook the brown rice with pandan leaf in a rice cooker unt...
Rinse and cook the brown rice with pandan leaf in a rice cooker until fluffy.
Step 2 · Blend red chilies
Blend red chilies, tomato, shallots, garlic, and turmeric powder into a smooth paste.
Step 3 · Heat oil in a non-stick pan
Heat oil in a non-stick pan. Sauté lemongrass and the blended paste until aromatic and oil separates.
Step 4 · Add diced chicken breast and stir to coat with the berlada sauce
Add diced chicken breast and stir to coat with the berlada sauce. Cook until chicken is no longer pink.
Step 5 · Season with salt and sugar (if using)
Season with salt and sugar (if using). Add kaffir lime leaves and simmer for 2 minutes.
Step 6 · Serve hot berlada chicken over a bed of steamed brown rice
Serve hot berlada chicken over a bed of steamed brown rice.
Why this recipe is healthy
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.
A note on tradition
Ayam Berlada is a classic dish enjoyed throughout Malaysia, especially in Malay homes and local eateries. It is often prepared for family gatherings, festive occasions, and everyday meals. The berlada cooking method—a spicy chili-based sauce—is influenced by the diversity of herbs and spices found in Malaysian markets. Each region brings its own twist, with variations in spice levels and aromatics, reflecting Malaysia's rich culinary tapestry.