Nasi Ala 3 Budak Gemuk Yang Viral
As an introvert who rarely keep myself updated on what's trending on the social media, I have to admit that I didn't aware of this menu, known as Nasi Ala 3 Budak Gemuk which has becomes viral among Malaysian.
It was not until I found videos on the making of this Nasi 3 Budak Gemuk popped up in my YouTube Homepage and from that moment I realized that I should try making it too.
It is it's Ayam Masak Kicap ,or Chicken Cooked In Soy Sauce, along with the spicy sambal belacan that make this menu special.
The Ayam Masak Kicap is different from the regular ayam masak kicap.
It has curry leaves and meat curry powder added into it.
While the sambal belacan uses both red bird's eye chilies and green bird's eye chilies, fried with garlic until fragrant and then pound coarsely with roasted shrimp paste (belacan), lime juice, sugar and salt.
The sambal belacan is then fried again for a while, to make it more delicious and a little bit oily.
Actually, we haven't tried the original version of Nasi Ala 3 Budak Gemuk before, so I referred to a few blogs to make the recipe, with some modifications to suit my preference.
Since it was my first time making it, I'm quite nervous of the outcome of the recipe.
Luckily, my whole family liked it very much!
Usually Nasi Ala 3 Budak Gemuk is served with ulam such as sliced cucumber, salad, long beans, King's salad (ulam Raja), winged bean (kacang botol) to make the dish more appetizing.
We enjoyed our Nasi Ala 3 Budak Gemuk with sliced cucumber and salad.
If love to enjoy dishes like Nasi Kak Wok, Nasi Kerabu and Nasi Lemak, this one is a worth to try recipe.
So, here it is, my version of Nasi Ala 3 Budak Gemuk recipe.
Nasi Ala 3 Budak Gemuk
Category : Nasi
Preparation Time : 20 minutes
Cooking Time : 1 hour
Serving Size : 5 to 6 people
AYAM MASAK KICAP | CHICKEN COOKED IN SOY SAUCE
Ingredients:
1/2 chicken (cut into smaller pieces)
2 teaspoon of turmeric powder
Salt as needed
1 onion
2 shallots
4 cloves of garlic
2 inch of ginger
3 stalks of curry leaves
1 bag of soup spices (sup bunjut)
2 tablespoons of dried chili paste
2 tablespoons of meat curry powder
1 tablespoon of coconut paste (kerisik) - optional
1/4 cup of tamarind juice (mix 1/2 tablespoon of tamarind paste with 1/4 cup of water)
8 tablespoons of sweet soy sauce
2 tablespoons of oyster sauce
About 1/2 cup of water (adjust accordingly)
Cooking oil as needed
Salt to taste
Instructions:
Marinade chicken pieces with turmeric powder and salt for 5 minutes.
Heat a lot of cooking oil in a pan. Once hot, deep dry chicken pieces until brown on all sides. Do not overcrowd the pan to ensure chicken is evenly cooked and fry over medium heat.
Once done, place fried chicken pieces in a strainer/colander to drain excess oil. Set aside while we prepare the spices.
Blend finely onion, shallots, garlic and ginger with some water.
Using the same pan, remove some of the oil and leave about 1/4 cup of oil in the pan. Heat the oil. Once hot, Add in curry leaves and fry for a while, until fragrant. Then, add in dried chili paste. Stir for a while.
Add in blended spices and fry until oil separates (pecah minyak). Stir frequently to prevent the bottom part from forming crust.
Then, add in oyster sauce, meat curry powder and soup spices. Stir well.
Add sweet soy sauce (adjust to your liking), tamarind juice and some water. Stir well and allow to simmer.
Then, add in fried chicken pieces, mix the spices evenly and allow to simmer until the gravy is thickened. Season with salt if needed.
Ready to be served!
SAMBAL BELACAN PEDAS | SPICY MALAYSIAN CHILI PASTE
Ingredients:
8 red bird's eye chilies
8 green bird's eye chilies
3 cloves of garlic
1 inch of roasted shrimp paste (belacan dibakar)
2 tablespoons of lime juice (jus limau kasturi)
Salt to taste
Sugar to taste
About 3 tablespoons of cooking oil
Instructions:
Coarsely cut the bird's eye chilies and garlic into small chunks.
Heat oil in a pan. Once hot, fry bird's eye chilies and garlic chunks until fragrant and light brown.
Remove from pan and put in a mortar.
Coarsely pound fried ingredients together with roasted shrimp paste, lime juice, salt and sugar.
Then, heat the oil (use same oil for frying garlic and chilies), once hot, fry the sambal for a few seconds, just to coat it with oil to make it more fragrant.
Ready to be served!
ASSEMBLING NASI ALA 3 BUDAK GEMUK:
Place a sheet of food wrapper on a plate with the smooth part on top. Place 1 or 2 scoops of hot rice in the middle. Then, place 2 to 3 pieces of ayam masak kicap and a teaspoon of spicy sambal belacan at the side. Decorate with sliced cucumber and salad.
Enjoy!
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