For the fried chicken
250g chicken wings
Vegetable oil, for deep frying
60ml coconut milk
1 shallot, finely diced
1 tsp fennel seeds, toasted and ground
3 cloves, toasted and ground
2 tbsp garam masala
1 tsp salt
1 tsp sugar

For the spiced king prawns

300g King or tiger prawns, shell on

5 long red chillies

5 shallots, peeled

15g shrimp paste

1 tbsp vegetable oil

1 tbsp tamarind paste

2 kaffir lime leaves

1 tsp salt

½ tsp sugar

For the spicy sambal

1 tbsp vegetable oil

30g dried anchovies

15 dried long red chillies

3 long red chillies, deseeded

3 garlic cloves, peeled

1 banana shallot, peeled and finely sliced

125ml water

1 tbsp coconut milk

1 tsp tamarind paste

For the coconut rice:

250g Basmati rice; 100g coconut milk;

2 pandan leaves

4 medium eggs; 100g water spinach; 50g Peanuts, lightly toasted; 1 cucumber, sliced on the diagonal

Nasi lemak


‘Pandan leaf is sometimes called 'Asian vanilla'. It is extremely versatile and can be used to infuse rice, custards or soups – a little goes a long way’

1. For the fried chicken mix the coconut milk, shallot and spices together with the salt and sugar. Coat the chicken and allow to marinade in the fridge for an hour, or ideally overnight. When ready to cook, heat the vegetable oil on setting 7 of a Miele Induction Hob to a temperature of 170oC and fry the chicken for 7-8 minutes until crisp and fully cooked. Drain on kitchen paper and keep warm in the Miele Gourmet Sous Chef Warming Drawer.

2. For the spiced king prawns, start by removing the heads and the shells. Heat up a saucepan over a high heat and fry the prawn shells and heads for one minute. Add enough water to cover and simmer for 15 minutes to make the stock. Pass through a sieve. Blend the chillies, shallots and shrimp paste together in a food processor. On TempControl setting 2 on a Miele Induction Hob, heat the oil in a large pan and fry the paste for 2-3 minutes. Add the prawn stock, tamarind, kaffir lime, salt and sugar, and simmer for 10 minutes or until the sauce has reduced slightly. Add the prawns, cook for a minute and turn the heat off. Check for seasoning.

3. For the spicy sambal, heat up a large saucepan over a medium heat and gently fry the anchovies in vegetable oil until browned and crispy. Remove them from the pan and keep the oil. Blend a third of them with the fresh and dried chillies to create a paste and add to the pan and stir fry until the mixture has a dark red color. Add the shallots, cook for a further minute and add the water, coconut milk and tamarind. Simmer the sauce for 5 minutes, turn the heat off and stir through half of the remaining fried anchovies.

4. Place the rice, pandan leaves and coconut milk in a solid steam container and add enough boiling water to cover the rice by 1cm. Cook in a Miele Steam Oven at 100oC for 7 minutes. When the time has elapsed, place the eggs on a perforated container and cook alongside the rice for 6 minutes on 100oC. Finally, add the water spinach to another tray and steam with the rice and eggs for 2 minutes on 90oC.

5. To serve, place a large spoonful of the rice in the middle of the plate and surround with all the different components.

TIP: Menu Cooking will allow you to steam three ingredients so that they finish simultaneously without having to think about the temperature or cooking duration as the Steam Oven will advise you when to add each of the ingredients

Recipes created by Miele.
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