The Recipe
Serves: 8 people
Preparation: 2 hours
Cooking Time: 1 hour
My version of Nasi Lemak is not traditional in any sense but has the elements of coconut rice, fried chicken, otah, fried egg, and ikan bilas. It was sold for $25 and also had a palate cleanser.
There is a lot surrounding hawker cuisine as Singapore aims to become a cuisine listed on the UNESCO intangible heritage list. The fact of the matter is that hawker food is part of the Singaporean culture but not everyone wants to take on their parents stalls and hence, famous stalls are now closing and becoming a distant memory. However, fear not as bright young things are setting up small restaurants and alternative hawker stalls as an ode to Singaporean cuisine. This is definitely the way forward.
Although I am not Singaporean I do admire the sense of diversity this little island holds. Such a plethora of cuisines available at any time of the day.
Once upon a time I was in a little TV show and had the honour of spending a day with the people at Nasi Lemak Kukus which have now unfortunately ceased operation.
My version of Nasi Lemak is not traditional in any sense but has the elements of coconut rice, fried chicken, otah, fried egg and ikan bilas. It was sold for $25 and also had a palate cleanser.
So…. here is the recipe and if you dare to try it, let me know how you go, just be prepared for the short novel below!
CUCUMBER PANDAN GRANITA
400g Japanese cucumber
10g pandan leaves
40g calamansi juice (160g of calamansi)
*microplane 2 for the rinds in the anchovy crumb
45g icing sugar
20g pandan syrup*
GARNISH
pandan leaves – cut into thin strips (35)
8 calamansi chips (these will be dehydrated over 2 days)
When frozen, place in 35 glass jars ready for service.
Top with calamansi when taken out of the fridge.
*PANDAN SYRUP – Makes about 55g
5g pandan leaves
55g white sugar
105g water
IKAN BILAS CRUMB
30g dried anchovies (fried)
30g grounded peanuts
2 calamansi skin, microplaned
30g anchovy puffed black rice
ANCHOVY PUFFED RICE
30g black rice
10g dried anchovies/ikan bilas
530mL water
1g sea salt
PANDAN INFUSED COCONUT RISOTTO
120g white onion, finely chopped
10g peeled garlic, finely chopped
360g arborio rice
36g extra virgin olive oil
60g butter
1800g water
240g coconut cream
25g pandan leaves
15g chicken stock cubes
Sea salt
PANDAN POWDER
Using the strained pandan from the cucumber pandan granita, place in a dehydrator fo 1-2 days
Blend thoroughly to a fine powder
Place In a metal cocoa shaker for service
SAMBAL BELACAN
25g belacan
140g fresh red chillies
64g dried red chillies (chilli paste)
95g peeled shallots
32g peeled garlic
12g prawn powder
10g peeled galangal
160g water
65g vegetable oil
12g palm sugar
3.5g calamansi juice
Apple cider vinegar (to taste)
Xantham gum
CHILLI PASTE
Cover chillies with hot water
Soak for 30 minutes or until they are soft
Drain and blend
Place in a small bowl and put aside
SOUS VIDE EGG
10 eggs
Place in water bath at 64’C
Cook for 45 minutes
Hold at 40’C
*cook just before service and test
OTAH SPICED CHICKEN BALLOTINE
Chicken
1.2kg chicken thigh, bone out, skin off
*each thigh should weigh about 150g each.
Vegetable oil – for frying
Trim chicken and set aside trimmings to blend
Flatten out chicken thigh
Season with salt and pepper
Otah - Spice
10g belacan, toasted
12g lemongrass
10gg peeled galangal
10g fresh turmeric
8g peeled garlic
20g peeled shallots
32g fresh red chillies
40g water
OTAH - CUSTARD
1g kaffir lime leaves, finely chopped
1 x egg
2g rice flour
1.2g sea salt
2g white sugar
40g coconut cream
Whisk together and set aside
26g extra rice flour
Combine in a large bowl
OTAH - FILLING
80g soaked anchovies, water drained
Chicken trimmings
Blend with a bit of the anchovy water and set aside
Finely blend spice ingredients
Add to the custard mix
Whisk ingredients together
Add this liquid to the anchovy/chicken paste to form a paste
Place paste along the chicken thigh. Roll in cling film and seal tightly
Poach for 15-20 minutes in boiling water. Set aside. Cool slightly
Reserve the rest of the liquid for batter
Add rice flour to form a fluid batter. Dip in batter and fry.
Dip chicken into batter and lightly coat. Fry until golden
Keep at room temperature for service
Slice in 1 cm slices for plating
TO PLATE
Throw a bit of sambal on the plate
Place coconut risotto slightly off-centre on the plate using a small bowl mould.
Make a little well on top and crack the egg into it
Place sliced ballotine pieces on the plate (4-5)
Garnish with fresh cucumber ribbons
Top the egg with the ikan bilas crumb
Dust with pandan powder (dehydrated pandan leaves from the palate cleanser)
SEE - EASY!!!