Can healthy be affixed with our favourite nasi lemak in the same phrase? Well, we’re giving you another reason to enjoy this local delight, now made with Naturel Organic Brown Rice but just as sedap!

2hr 45mins


2 pax


Adjust Servings
1cup Naturel Organic Brown Rice
1 ½ cup water
1tsp salt
2tbsp Naturel Organic Extra Virgin Coconut Oil
2 stalks pandan leaves, washed
1tbsp young ginger, peeled and chopped
4pcs chicken wings
1tbsp Naturel Organic Extra Virgin Coconut Oil
¼tsp salt
½tsp turmeric powder
Sambal paste and Salad
3tbsp Naturel Organic Extra Virgin Coconut Oil
200g red chillies, fresh
150g dried chilli
2 ginger flower, chopped
3 cardamom seeds
75g onion, sliced
2L water
2tbsp Naturel Organic Balsamic Vinegar
1 Japanese cucumber, diced to cubes
1 medium onion, diced to cubes
1 red cilli, de-seeded, diced to cubes
1tsp salt
½tsp brown sugar


Cook the brown rice lemak
- Place the washed Naturel Organic Brown Rice in a rice cooker, add water and salt.
- Add in Naturel Organic Extra Virgin Coconut Oil, pandan leaves, and chopped ginger to the liquid in the rice cooker and cook the rice.
- Once the brown rice is cooked, fluff it with a fork.
Roasted chicken wings with tumeric and coconut oil
- Marinate the chicken wings with Naturel Organic Extra Virgin Coconut Oil, turmeric powder and salt. Leave it in the refrigerator for 2 hours.
- Pre-heat the oven at 180°C. Meanwhile, remove the chicken wings from the fridge and let it sit under room temperature for 5-10 minutes.
- Roast the marinated chicken wings for 35 minutes at 180°C.
Sambal paste
- Heat up the dried chilli with water in a boiling pot and simmer for 15 minutes.
- Blend the fresh red chillies and dry chilli paste together in a blender.
- Heat up Naturel Organic Extra Virgin Coconut Oil to sauté sliced onions, ginger flower and cardamom seeds for a minute.
- Then, add in the blended chilli to the mixture and fry for 15 minutes over medium heat until it develops a bright red colour.
Salad with balsamic vinegar dressing
- Mix Naturel Organic Balsamic Vinegar, salt and brown sugar to prepare the salad dressing.
- Dress the diced vegetables with the dressing. Refrigerate the salad for minimum 20 minutes.
- Arrange the brown rice lemak on a plate with its garnishing and serve! Level up the healthiness but just as sedap!