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Nasi Bakar Aroma

Nasi Bakar Aroma

Nasi Baker is translation to English as “Grilled Rice”. The rice is cooked with coconut milk and aromatic herbs then wrapped in banana leaves and grill so the aroma of the leaves is infused into the rice. Chicken can be added to the rice when grilling or it can be cooked separately and served as a set.

Cooking Time43 minutesPreparation time: 20 minutesDifficulty:Medium




  • 6 cupsCooked rice
  • 1 cupCoconut milk
  • 1 tspSalt
  • 3Banana leaves (boil for 3 minutes to soften it)
  • 5Lime leaves (roughly chopped)
  • 2Bay leaves
  • 2stalk Lemongrass (chopped)
  • 6cloves Garlic (chopped)
  • 3Red chilli (chopped)
  • 8Shallots (slice thinly)
  • 2 tbspOil

For the chicken

  • 6Whole chicken leg
  • 100 gShallots
  • 40 gGarlic
  • 2stalk Lemongrass
  • 30 gGinger
  • 1 tbspCurry powder
  • 1 tspSalt
  • 1 tspBlack pepper
  • 50 gCoconut milk


  • 10Fish keropok
  • A handful Mix ulam
  • 6 tbspSambal belacan


1) For the chicken, blend shallots, garlic, lemon grass, ginger, curry powder, salt, black pepper and coconut milk till smooth using Panasonic mixer grinder blender. Mix into chicken and marinate chicken for an hour in the fridge.

2) For the rice, mix rice with coconut milk and salt. Mix well.

3) Next mix lime leaves, bay leaves, lemongrass, garlic, red chilli, shallots and oil and bake in Panasonic big cubie oven using the convection function for 8 minutes at 160C. Then toss ingredients into rice mixture and mix well.

4) Spoon rice mixture into banana leaves and fold like a tube or parcel. Bake in Panasonic big cubie using grill function for 10 minutes. Set aside.

5) Preheat big cubie at 180C using convection function. For the chicken, place chicken onto Panasonic big cubie oven tray and bake for 25 minutes.

6) To assemble, cut a slit on the rice parcel and place onto a plate. Place the roasted chicken beside and garnish with mix ulam, keropok and sambal.

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