NASI KAK WOK RECIPE
 |
| NASI KAK WOK |
Nasi Berlauk or Nasi Kak Wok is a Malaysian one pack, set Rice served along with Chicken Curry a local delicacy called Gulai Ayam, Ayam Goreng Berempah - deep-fried Chicken pieces and complimented with a spicy Sambal. These dishes are wrapped in a piece of Parchment Paper sometimes lined with a Banana Leaf and that has become the identity of Nasi Berlauk or Nasi Kak Wok.
Nasi Kak Wok, popularly known as Nasi Kak Wook the name comes from its patron late Mek Wook Hassan. A simple Rice dish which basically originated in Kelantan in 1984 got its fame and found a special place in the hearts of Malaysians. What's most special about Nasi Kak Wok is it's delicious & a simple combination of dishes complemented by Cheap Price.
I got my acquaintance with this Mixed Rice Dish when my Son took us to a restaurant near his University in Nilai famous for their Nasi Kak Wok. You can see a long queue in the restaurant most of the time. The popularity and the taste of the dish is so that people flock to this restaurant. For nearly the past 3 years most of the days, I should say almost daily he eats Nasi Kak Wok for lunch. And we never miss a chance of eating Nasi Kak Wok whenever we visit Nilai.
We have got into a liking for the dish that as usual, I gave a try for the recipe. The dishes look simple and straight forward. Searching through the web and going through some videos I was able to get the perfect Sambal served along with Nasi Kak Wok. Gulai Ayam is one dish frequented at home and Ayam Berempah is yet another straight forward recipe with readily available ingredients. Then no second thought. Immediately I got into action and here we go with a simple Rice and Chicken dish - the most popular Nasi Berlauk or Nasi Kak Wok from Kelantan for you to try at home. It serves best as a complete Lunch Menu.
For more MALAYSIAN RECIPES, Click here...
Cuisine - Malaysian(Kelantan)
Course - Main
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 30
Marination Time - 3-4 Hours/Overnight.
Course - Main
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 30
Marination Time - 3-4 Hours/Overnight.
Cooking Time -
HOW TO COOK NASI KAK WOK RECIPE
 |
| NASI KAK WOK |
What is served in Nasi Kak Wok:
- Nasi - A simple White Rice
- Gulai Ayam - Chicken Cooked in Coconut Milk
- Ayam Goreng Kunyit - Fried Chicken Pieces with spices
- Sambal Air Lada Kelantan - a Spicy Condiment
All the above dishes are packed loosely in a Brown Parchment Paper & secured with a rubber band which has become the identity of this Rice.
NASI - A SIMPLE WHITE RICE
 |
| NASI KAK WOK |
Normally steamed Raw Rice/Jasmine Rice is served in Nasi Kak Wok.
For a detailed Recipe on HOW TO COOK WHITE RICE, Click here...
For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...
 |
| GULAI AYAM - NASI KAK WOK |
INGREDIENTS:
Chicken - 250 Grams
Egg Plant - few Pieces
Long Beans - few Pieces
Lemongrass - 1 Stalk
Bay Leaf - 1 Leaf
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 3/4 - 1 Cup
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 3/4 - 1 Cup
Chicken Stock - 1 Cube
Tamarind Extract - 1 Teaspoon
Salt - To TasteGula Melaka/Palm Sugar - 1 Teaspoon
Oil - 3 Tablespoons
For the Rempah Paste:
Shallots - 4-5 Nos.Garlic - 2 Cloves
Ginger - 1" Piece
Bird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 1/4 Teaspoon
Cardamom Seeds - 3 Pods
Coriander Powder -1 Teaspoon
Cinnamon 1" Stick - 2 Nos.
Cloves - 1/4 Teaspoon
Cardamom Seeds - 3 Pods
Coriander Powder -1 Teaspoon
Chicken/Mutton Masala Powder - 3 Tablespoons
Red Chilli Powder - 2 Tablespoons
Candlenuts/Buah Kering - 3 Nos.
For a detailed Recipe on GULAI AYAM, Click here...
METHOD:
- Clean and cut the Chicken into small pieces. (traditionally the recipe uses Chicken feet, neck etc.,)
- Clean & cut the Eggplants into medium-sized pieces, snap the Long beans into 1" long pieces.
- Dry toast the Candle Nuts until fragrant for a few minutes.
- Grind all the ingredients mentioned under 'For the Rempah Paste' into a smooth paste & keep it aside.
- Trim and Crush the Lemon Grass(white part only).
- Heat Oil in a deep pan, add Bay Leaf, crushed Lemon Grass and give a quick stir.
- Add the Rempah paste and Sauté it until aromatic and oil separates from the mix.
- Add Chicken Pieces along with a dash of salt and cook until chicken pieces turn soft.
- Add the Eggplant & Long Beans to the above mix and give a quick stir.
- Pour in the Tamarind Extract and boil this on a low flame for few more minutes or until the raw flavour goes.
- Pour the Thin Coconut Milk and boil it on a low flame, stirring occasionally.
- Add the Thick Coconut Milk, Gula Melaka/Palm Sugar, Chicken Stock Cube and mix well.
- Cook on a very low flame for a few minutes.
- Adjust the consistency of the Chicken Curry/Gulai Ayam.
NOTES :
- Adjust the number of Chillies to suit your spice level.
- Authentic recipe uses skin-on Chicken pieces or Chicken feet, neck etc., but I have used chicken pieces without skin in this recipe.
- Adding Eggplants & Long Beans to Gulai Ayam Curry are truly optional.
- Can use Rempah Masala instead of Mutton Masala/Chicken Masala.
- Can substitute fresh turmeric roots with Turmeric Powder.
AYAM GORENG BEREMPAH - SPICY FRIED CHICKEN
 |
| AYAM GORENG BEREMPAH - NASI KAK WOK |
INGREDIENTS:
To Marinate:
Chicken - 500 Grams
Egg - 1 No
Corn Flour - 4-5 Tablespoons
Salt - To Taste
Sugar - 1 Teaspoon
For the Rempah Paste:
Shallots - 8-10 Nos.Garlic - 3 Cloves
Ginger - 1" Piece
Bird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece
Lemon Grass - 1 StalkBird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece
Cumin Seeds - 1/4 Teaspoon
Fennel Seeds - 1 Teaspoon
Fennel Seeds - 1 Teaspoon
Coriander Powder -1 Teaspoon
Chicken/Mutton Masala Powder - 3 Tablespoons
Red Chilli Powder - 2 Tablespoon
Red Chilli Powder - 1 Teaspoon
Chicken Stock Cube - 1 Cube
Chicken Stock Cube - 1 Cube
To Fry:
OilMETHOD:
To Marinate:
- Clean, Wash and cut the Chicken into small pieces.
- Grind the ingredients mentioned under 'For the Rempah Paste' into a fine paste and keep it aside.
- In a large bowl, add The Chicken Pieces along with the finely ground Rempah Paste, Egg, Corn Flour, Sugar & a dash of Salt.
- Mix until the Chicken Pieces are well well coated with the ingredients.
- Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For Ayam Goreng Berempah:
- Heat Oil in a deep pan on a high flame.
- Let the oil smoke off.
- Now reduce the flame to medium-high and deep fry the marinated Chicken Pieces.
- Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
- Turn & fry the chicken so that it browns evenly,
- Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
- When Ayam Berempah is done, drain it on a paper towel.
NOTES:
- To save time & to get added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
- Longer the marination time, better the texture.
- Adjust the amount of Chillies & Chilli Powder to suit your spice level.
- Another important aspect is to make sure the oil is hot enough while frying the Chicken Pieces.
- Next thing is don’t overload the pan while frying the Chicken Pieces
- Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
- Deep fry the Chicken pieces on a medium-high flame.
SAMBAL AIR LADA KELANTAN - SPICY SAMBAL(CONDIMENT)
 |
| SAMBAL AIR LADA KELANTAN - NASI KAK WOK |
INGREDIENTS:
Big Red Chillies - 5 Nos.
Green Bird's Eye Chillies - 5-7 Nos.
Dry Red Chillies - 8 Nos.
Garlic - 1 Clove
Limau Kasturi/Calamansi - 4 Limes
Belacan(Dried Shrimp Paste) - 1/2 Teaspoon
Salt - to Taste
Sugar - 2 Tablespoons
Rice Wine Vinegar - 1 Teaspoon
METHOD:
- Boil the Dry Red Chillies in 1/2 a Cup of water to soften it. Let it soak for about 20-30 Minutes.
- Using a skewer or a fork hold the Garlic clove directly over the flame and roast it on a direct flame.
- Care should be taken not to burn or char the Garlic.
- Then dry roast the Belacan(Dried Shrimp Paste) on a low flame for few minutes.
- Deseed & Chop the Calamansi into 4 pieces.
- Chop the Big Red Chillies & Green Bird's Eye Chillies.
- Leave the Chilli stalk intact in few of the Chillies(This helps to avoid irritation in your stomach lining).
- Add all the above ingredients along with Vinegar, a dash of Salt and Sugar.
- Blend it into a coarse paste.
NOTES:
- Adjust the number of Chillies to suit your spice level.
- Can remove the Seeds from the Dry Red Chillies for a less spicy version of Sambal.
- Leave the Chilli stalk intact in few of the Chillies(This helps to avoid irritation in your stomach lining).
- Care should be taken while roasting the Garlic on a direct flame. Make sure that it doesn't get burnt/charred, which will totally spoil the taste of the Sambal.
- Roast the Belacan on a low flame until aromatic.
- Deseed & Use the Calamansi/Limau Kasturi with the skin. It enhances the aroma and flavour of this Sambal with a citrusy note.
HOW TO SERVE NASI KAK WOK
 |
| NASI KAK WOK |
Once all the dishes are ready it is time to pack Nasi Kak Wok:
- Use a brown Parchment Paper to pack this Rice. Can line it up with Banana Leaf.
- Place a bowl of Nasi/White Rice, Pour a ladle or two of Gulai Ayam Curry over it.
- Serve a few pieces of Ayam Goreng.
- Then serve a small portion of Sambal.
- Fold the Parchment paper and secure it with a rubber band.
All the above dishes are packed loosely in a Brown Parchment Paper & secured with a
rubber band. This type of packing has become the identity of this Rice. Or simply serve all
the dishes in a serving plate lined up with a banana leaf.
0 comments