00:00 Huh, makes sense when you say seconds.
00:02 Every time I have this, whether I make it myself or not,
00:05 always transports me back to a busy Ramadan.
00:08 Let me show you how to make this,
00:11 this Ramadan for a fraction of the cost.
00:13 Alright, to make the ayam brochette, we gotta make a marinade for it.
00:22 First thing you need is garlic, ginger, turmeric,
00:25 sari, lots of it, water, onions.
00:29 (blender whirring)
00:32 Add in the rest of your onions.
00:35 (blender whirring)
00:38 Look how smooth it is.
00:41 That's because we're using a KitchenAid.
00:43 We're gonna add in our cumin powder,
00:46 coriander powder, salt, chicken stock seasoning powder.
00:49 Give it all a whisk.
00:51 Should look like this.
00:53 I've got whole chicken legs.
00:54 I've scored the chicken legs.
00:56 It'll be about 100 grams of marinade per chicken leg.
01:01 Measure it out, put some gloves on.
01:03 Gonna rub it all onto that chicken.
01:05 We're gonna let it marinate in the chiller at least for an hour,
01:10 or best overnight.
01:12 I've got five angle beans, kacang botol, long beans,
01:15 ulam raja, and downed selow.
01:17 I've washed it in ice water and spin dried it in a salad spinner
01:21 so it's all clean.
01:22 I cut off the tips.
01:24 Maybe you wanna cut it in half to make it more manageable.
01:26 Trim off that wings.
01:27 (knife chopping)
01:30 And you wanna slice really finely.
01:32 The finer, the better. It's quite fibrous.
01:34 (upbeat music)
01:37 (knife chopping)
01:39 Move on to the long beans.
01:41 Gonna trim off that end, cut it into two,
01:44 and slice it really thin.
01:46 (upbeat music)
01:49 One day I'll cut my hand, but not today.
01:52 (upbeat music)
01:54 Ulam raja.
01:55 This one you can just roll it, give a fine slice to it.
01:58 (upbeat music)
02:03 Downed selow, roll it up tight, give it a fine slice.
02:07 (upbeat music)
02:10 So now you've sliced up all that beautiful ulam,
02:13 give it a mix.
02:14 And now we're moving on to the perchay sauce.
02:17 Turmeric, sliced sarai, ginger, whole garlic cloves,
02:21 sliced red onions to get it going first.
02:24 Assam jawa water.
02:25 (upbeat music)
02:31 That's done.
02:32 (upbeat music)
02:34 You need a deep stock pot, add your corn oil in.
02:37 You can pour in your blended items.
02:40 (upbeat music)
02:42 Salt, chicken stock seasoning.
02:44 Now we wait for it to boil,
02:45 then we're gonna simmer it for 45 minutes.
02:48 (upbeat music)
02:49 All right, so our perchay sauce has been simmering
02:51 for a good 45 minutes.
02:53 It's reduced and thickened.
02:54 Just gonna add some sugar, coconut cream, your santan.
02:57 So our santan and sugar is in.
03:00 Mix it all together, bring it up to a boil again,
03:02 then simmer it for a further 20 minutes.
03:05 (upbeat music)
03:07 So while the perchay sauce is simmering for 20 minutes,
03:10 I am going to make a cashew paste.
03:14 I'm gonna put some water and some toasted cashews
03:17 in a sauce pot, bring it up to boil.
03:20 (upbeat music)
03:23 So we're gonna blend it up.
03:25 (blender whirring)
03:31 All right, so the santan has been in for a good 20 minutes.
03:34 Let's give a taste test.
03:37 Nice and tasty.
03:38 (upbeat music)
03:40 And that's it.
03:41 Once it's reboiled, it's done.
03:44 I am perchay has been marinating,
03:45 dot some perchay sauce onto this parchment paper,
03:49 set my chicken on top of it.
03:52 Gonna top it with some perchay sauce.
03:56 Now into a preheated oven at 180 degrees Celsius
04:00 for 30 minutes.
04:02 (upbeat music)
04:05 (blender whirring)
04:21 We're gonna start to prepare the nasi kerabu basmati rice here.
04:24 I have washed it five times till the water runs clear
04:27 and I've soaked it in water for 15 minutes
04:30 and then drained it.
04:31 Put in that bunga telang.
04:36 So once your bunga telang has come to a boil,
04:39 turn off the heat and let it steep for about five minutes.
04:43 Our bunga telang has been steeping for five minutes.
04:46 Rice is ready.
04:47 Gonna put in our pandan, set a strainer over it,
04:50 pour in, pour in the water.
04:53 Get all that color out.
04:56 Give it a good mix.
04:58 We're gonna cook it.
04:59 After it cooks, leave it on warm for about 30 minutes,
05:03 fish out the pandan and fluff the rice.
05:05 Apart from the perchay sauce for the nasi kerabu,
05:07 we have to serve it with a sambal belacan.
05:10 Got some oil, got a small stock pot heated up,
05:12 red onions roughly cut up, whole cloves of garlic.
05:17 Saute this till it's nice, deep and rich brown color.
05:21 I got some tomatoes roughly chopped up.
05:26 I've got some red chilies, red chili padi.
05:29 Saute this till the chilies and tomatoes are wilted,
05:32 almost jammy.
05:34 Now we're gonna add in our belacan.
05:35 It comes already pre-toasted.
05:37 Just break up that belacan in there
05:39 and give it a toast for about 30 seconds to a minute.
05:42 Turn off the heat, we're done.
05:44 We're gonna transfer all that sauteed items into a blender.
05:48 Gonna blend it up with some sugar,
05:50 mix some tamarind paste with some water and strain it out.
05:53 Kalamansi limes, blend it up.
05:56 If you like it chunky, keep it chunky.
05:57 I like it a bit smooth.
05:59 That's your sambal belacan right there.
06:06 Let's give a taste.
06:08 Wow.
06:11 Now to plate up the nasi kerabu.
06:13 Watch carefully here.
06:14 Got your kerabu rice here, nice and blue.
06:16 I've got some fried kropot here, bean sprouts.
06:21 Got our mixed ulam.
06:23 I'm gonna put about four tablespoons here.
06:25 Thinly sliced julienned laksa leaves.
06:29 Daun kesum, thinly sliced bunga kantan.
06:33 Lime wedge here.
06:35 Toasted coconut, gonna put about a tablespoon.
06:39 Ikan masin kurau that I've fried and shredded up.
06:43 Percik sauce, the sambal belacan and the budu.
06:47 We have our chicken.
06:48 We're gonna put to the side here.
06:51 Salted egg.
06:52 And reveal that beautiful blue nasi kerabu rice.
06:57 Look at that.
06:58 Raz, what I have here for you today is a full set nasi kerabu with ayam percik.
07:19 Nice.
07:20 I really love nasi kerabu, Chef.
07:22 And I can see the chicken that you've made here looks glorious.
07:25 The ulam, just pure freshness.
07:28 It's one of those dishes you'll always go back for seconds.
07:31 Yeah.
07:32 But before we talk about seconds, Chef, let's dig in first.
07:36 Sure, let me show you how to enjoy this.
07:38 Okay.
07:39 Let me give you a keropok.
07:40 Now, we've got budu.
07:42 This one you put to your liking.
07:43 Especially in salty, the sambal belacan we've made is very spicy.
07:46 I've got the percik sauce that we made.
07:49 You want to pour it all over that rice.
07:52 Next, what we want to do, we're going to squeeze that lime over everything.
07:55 Right.
07:56 We're going to mix everything up, make a mess.
07:59 It's Ramadan isang.
08:01 Nice table side experience here.
08:03 All right.
08:05 Let me cut a bit of chicken for you.
08:06 Chef gave me my favourite part, the chicken oyster.
08:09 Oh, yes.
08:10 Let's try the rice mix here.
08:13 Oh, wow.
08:14 What do you think, Raz?
08:15 The chicken really blew my mind.
08:16 I need one more bite.
08:17 It's really nice, like your sambal belacan, Chef.
08:18 No offence to my mother, but it makes it better.
08:19 It really is better than my mum's.
08:20 Sorry, Raz's mum.
08:21 The ulam is so fresh, the way you blended it with the rice and all, even with the percik
08:22 sauce, even when I'm having it with the chicken and the sambal belacan, it's just so good.
08:23 I'm going to try the rice now.
08:24 I'm going to try the rice now.
08:25 I'm going to try the rice now.
08:26 I'm going to try the rice now.
08:27 I'm going to try the rice now.
08:28 I'm going to try the rice now.
08:29 I'm going to try the rice now.
08:30 I'm going to try the rice now.
08:49 you see.
Comments