Nasi Ayam Goreng Pedas
Makan Tengah Hari • Malaysia
How to Make Spicy Fried Chicken with Rice (Traditional & Healthy Version)
Spicy Fried Chicken with Rice, known locally as 'Nasi Ayam Goreng Pedas', is a beloved staple in Malaysian households and at bustling warungs. This dish perfectly embodies Malaysia’s multicultural cuisine, drawing influences from Malay, Chinese, and Indian culinary traditions. The marinated fried chicken bursts with aromatic local spices like serai (lemongrass), halia (ginger), and cili padi (bird’s eye chili), making it a true celebration of bold flavors. Served with fragrant steamed rice, this meal is both satisfying and deeply comforting, often enjoyed during lunch with family or friends. What makes Malaysian Spicy Fried Chicken with Rice unique is the use of local ingredients such as daun pandan (pandan leaves) and kunyit (turmeric), which impart not just color but also depth of flavor. The traditional preparation is made healthier in this recipe by air-frying or shallow frying the chicken to reduce excess oil, while the rice is cooked with minimal fat, allowing the spices to shine. The balance of heat, aroma, and the subtle sweetness of rice makes this dish a crowd-pleaser and a must-try for those looking to experience authentic Malaysian cuisine in a health-conscious way.
Bahan-bahan(untuk 1 plate with 1 portion of spicy fried chicken and rice)
- 250g Firm tofu (or tempeh for vegetarian) (as chicken substitute)
- 1 cup White rice (preferably local fragrant rice (beras wangi))
- 1 stalk Serai (lemongrass) (finely chopped)
- 3 Cili padi (bird’s eye chilies) (finely chopped)
- 3 cloves Bawang putih (garlic) (minced)
- 2 Bawang merah (shallots) (sliced)
- 1/2 tsp Kunyit powder (turmeric)
- 1 inch Halia (ginger) (grated)
- 1/4 cup Santan (light coconut milk) (optional for richer rice) - pilihan
- 1 leaf Daun pandan (pandan leaf) (knotted, for rice aroma)
- 1 tbsp Soy sauce (low sodium)
- 1 tbsp Cornstarch (for coating tofu/tempeh)
- 2 tbsp Cooking oil (preferably canola or sunflower)
- to taste Salt & pepper
Arahan
- 1
Cook the rice: Rinse the rice until water runs clear. Add pandan leaf and optional santan to the rice cooker with the rice and water. Cook until fluffy.
15 minutes
Adding pandan and santan gives the rice a fragrant aroma and subtle richness.
- 2
Prepare the tofu/tempeh: Slice into 1-cm thick cutlets. Pat dry and season with kunyit, pepper, and a pinch of salt.
3 minutes
Patting dry helps the seasoning stick and ensures crispiness.
- 3
Mix cornstarch into a shallow dish. Lightly coat tofu/tempeh pieces in cornstarch for an extra crispy texture with less oil.
2 minutes
A thin cornstarch coating helps mimic fried chicken’s crunch.
- 4
Heat 1 tablespoon oil in a non-stick pan or air fryer. Fry tofu/tempeh pieces in batches until golden and crispy, about 3-4 minutes each side.
8 minutes
Use an air fryer for lower fat, or shallow fry in minimal oil.
Kenapa hidangan ini sihat
By using plant-based protein, reducing oil, and relying on natural aromatics, this recipe maintains authentic Malaysian flavor while being mindful of calories and fat. The inclusion of turmeric and ginger boosts anti-inflammatory benefits, while the absence of deep-frying makes it suitable for those managing weight or cholesterol. The rice is steamed with pandan for flavor, eliminating the need for excess fat. This balanced meal supports sustained energy and overall wellness.
This vegetarian Spicy Fried Chicken with Rice is packed with plant-based protein from tofu or tempeh, making it an excellent source of amino acids. The dish is low in saturated fat thanks to air-frying or shallow frying methods and incorporates complex carbs from fragrant rice. The use of fresh herbs and spices like lemongrass, ginger, and turmeric offers anti-inflammatory properties and essential minerals. With minimal oil and no animal fat, this meal supports heart health and provides fiber, vitamins B and C, and antioxidants.
Petua
- 💡Tip 1: Use firm tofu or tempeh for best texture and protein content.
- 💡Tip 2: Marinate tofu/tempeh with turmeric and pepper for at least 10 minutes for deeper flavor.
- 💡Tip 3: For ultra-crispy texture, let tofu/tempeh cool slightly on a wire rack after frying before tossing in sambal.
Penyimpanan & hidangan
Store leftover fried tofu/tempeh and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. Sambal can be made in advance and kept refrigerated for up to a week.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 700.0 kcal |
