Nasi Lemak is here to claim its spot once again!
So, we stumbled upon a TikTok video of the amazing Juju @jujumaoo, a Filipino food influencer who’s known for trying out diverse cuisines and sharing delicious recipes. And guess what? He decided to give Nasi Lemak a shot in a video that garnered a whopping 1.2M likes and 24.7K shares!
Watching him carefully measure out the ingredients and cook the rice in coconut milk and pandan leaves was like watching a Michelin-starred chef at work. And when he served up that crispy chicken and savoury sambal, you can say that we were practically drooling.
But the real moment of truth came when Juju took a bite and his eyes shows delight. “Oh, Baby!” he exclaimed, and it was an Oh Baby moment indeed!
Malaysians even left comments of approval on Juju’s video, thrilled to see our beloved dish getting the recognition it deserves.
“So satisfying, watching him eat a whole plate of food.”
You can watch the short clip below.
@jujumaoo Nasi Lemak ???? God tier rice dish!! First time ever trying and cooking Nasi Lemak ? idk if this is how it’s supposed to taste but it’s so goood! I’m a convert! I can’t wait to try the authentic one someday ❤️ Recipe inspo credits to El Mundo Eats blog! ? INGREDIENTS: Ayam goreng (fried chicken): – 8 chicken drumsticks – 5 cloves garlic – 3 small onions/shallots – 3 stalks lemongrass – 2 inch ginger – 1 tbsp coriander – 1 tbsp turmeric – 1 cup rice flour – 1/4 cup cornstarch (optnl) – 1/4 cup tapioca flour (optnl) – Salt & pepper Sambal Ikan Bilis: – 2 cups dried anchovies – 2 red onions – 1 cup soaked dried chili – 6 garlic cloves – 2 inch ginger – 3 stalks lemongrass – 1 tbsp shrimp paste – 3 tbsp sugar – 2 tbsp tamarind paste Nasi Lemak: – 2 cups jasmine/basmati rice, washed and soaked for 30mins – 1 can coconut milk – 1 cup water – 1 pandan leaf, knotted – 1 shallot, sliced – 2 inch ginger, julienned – 4 garlic cloves, sliced – 3 lemongrass stalks – 2 tsp salt Sides: – hard boiled eggs – sliced cucumber – roasted peanuts INSTRUCTIONS: – To make fried chicken, grind shallots, lemongrass, ginger and garlic into a paste. Add to chicken along w spices and rice flour. Add water as needed to create a thick batter. Marinate for at least 30mins and deep fry at 165C for around 15mins or until chicken is crispy. You may also double fry it at a higher temp for maximum crunchyness. – To make sambal, blend soaked dried chilies, shallots, garlic, ginger and lemongrass into a paste. Fry in about 1/4 cup of oil for about 20 mins on low heat. Add in crispy anchovies which have been fried into the sauce along with tamarind paste and sugar to taste. – To make Nasi lemak, soak washed rice for 30mins in water, drain, add in your sliced garlic, shallots, lemongrass, ginger and pandan, 1 can of coconut milk, salt and water. Bring to a boil, cook on low heat for 15 mins and allow to rest covered for another 15. – Serve your rice with fried chicken, sambal, cucumbers, boiled egg, peanuts and enjoy! ❤️ #nasilemak #malaysianfood #ayamgoreng #sambal #sambalikanbilis #foodasmr #asmr
It’s heartwarming to see people from all around the world discovering and appreciating Malaysian cuisine. So what do you think about Nasi Lemak going global? Share your own thoughts below!
