Nasi Ulam Ayam Bakar Recipe: Grilled chicken with herb steamed rice from Malay & Indonesian culinary origins

Yearning to put your cooking appliances and skills to the test? Have a go at these popular local delights and surprise your family and guests at the next home gathering

Most, if not all Singaporeans grow up with a very distinct sense of food and cuisine. From a very young age, we’re exposed to the cornucopia of cultures in our beautiful country, and nothing showcases this happy marriage more than the food of our people.

Singapore Food Culture

From curries to sambal, to stir-fries in our Lonely Planet-worthy hawker centres, we’ve got it all, and boy, are we proud of it.

While homemakers from the older generations may be well-versed in preparing these delectable dishes, many younger ones are intimidated by the amount of preparation work and labour required of the recipes. However, with practise and patience, it is easy to master some local delicacies worthy of a weekend lunch or dinner spread.

With the right kitchen appliances and cooking essentials in place, this is the opportune moment to find out how well your home kitchen can handle the task of whipping up some tasty local recipes.

Commonly found in most hawker centres, dishes like satay and nasi ulam are well loved by the locals because of its robust flavours. Here, we’ve simplified the steps required to create those traditional favourites. Use the following recipes to see how well your cooking skills stack up too.

Nasi Ulam Ayam Bakar Recipe

For this recipe, you will need to first prepare 3 parts ingredients for the Ulam, Ayam (Chicken), and Kicap sauce.

Ulam Ingredients:

• 1⁄2 Half ginger flower, minced
• One onion, minced
• 1⁄2 Half cucumber, julienned
• 20 grams mint leaves, julienned
• 20 grams Vietnamese mint leaves,
  julienned
• 20 grams local basil leaves, julienned
• 20 grams cabbage, julienned
• 10 grams beansprouts

Ayam Ingredients:

• 2 chicken Maryland cuts
• 3 cm ginger
• 3 cm galangal
• 1⁄2 Half tablespoon turmeric powder
• 2 stalks lemongrass
• 1⁄2 Half tablespoon coriander powder
• 1.5 Tablespoon kicap manis
• Salt
• Sugar

Kicap Sauce Ingredients:

• 10 birds eye chilli, deseeded
• 5 cloves garlic, sliced
• One red onion, sliced
• One calamansi, juice only
• 2 Tbsp sugar
• 10 Tbsp kicap manis

Nasi Ulam Ayam Bakar Preparation Method:

1. For rice: mix ulam ingredients with cooked rice before portioning to serve.
2. Pound ginger and galangal to a paste.
3. Combine with the rest of the ingredients, season to taste with salt and sugar, then marinate chicken for at least two hours in chiller.
4. Spread oil on griller before placing chicken over. Baste with oil when grilling.
5. Make kicap sauce: Heat a tablespoon of oil. Add chillies, garlic, and onion. Saute until fragrant.
6. Remove from heat and allow to cool before blending together.
7. Add calamansi juice, sugar, kicap manis, then salt to taste.

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Nasi Ulam Ayam Bakar Origins & History

Nasi Ulam Ayam Bakar is a popular Malaysian dish that combines two main components: "Nasi Ulam" and "Ayam Bakar."

In Malay, the word "Ulam" refers to a category of traditional Malay salads or raw herb and vegetable dishes. These dishes typically consist of various fresh herbs, vegetables, and sometimes other ingredients like grated coconut or shrimp paste. Ulam is often served as a side dish or condiment to accompany rice or other main dishes.

In Malay, "Ayam Bakar" translates to "Grilled Chicken" or "Roasted Chicken." It refers to a popular Malay and Indonesian dish in which chicken is marinated in a flavorful mixture of spices, herbs, and sometimes a sweet and savory sauce before being grilled or roasted. The marination process imparts a delicious and aromatic flavor to the chicken, and the grilling or roasting adds a smoky and slightly charred quality to the dish.

1. Nasi Ulam: Nasi Ulam is a traditional Malay rice dish that features a combination of cold, fragrant rice mixed with various herbs, vegetables, and spices. The herbs and vegetables used in Nasi Ulam can vary, but they often include ingredients like lemongrass, kaffir lime leaves, turmeric leaves, mint, and shredded coconut. The rice is usually flavored with a combination of local herbs and served at room temperature.
2. Ayam Bakar: Ayam Bakar is an Indonesian and Malay dish that consists of grilled or roasted chicken. The chicken is marinated in a flavorful mixture of spices, herbs, and sometimes a sweet and savory sauce before being grilled or roasted until it's tender and smoky.

The combination of Nasi Ulam and Ayam Bakar creates a delicious and aromatic meal that is enjoyed in Malaysia, particularly in Malay communities.

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Malay & Indonesian Culinary Dish

It's essential to note that both Nasi Ulam and Ayam Bakar have their roots in Malay and Indonesian culinary traditions, and over time, different variations of this dish may have developed in various regions. Therefore, while it's commonly found in Malaysia, it has influences from both Malay and Indonesian cuisines.

In summary, "Nasi Ulam Ayam Bakar" is a dish that originated from the culinary traditions of Malaysia and Indonesia, with a specific focus on Malay cuisine. It reflects the use of local herbs, spices, and grilling techniques characteristic of the region.

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Part of this article was written with Artificial Intelligence (AI) and edited by editors.