This Nasi Lemak Sandwich Rivals McDonald's Burger Version
Inspired by McDonald’s nasi lemak burger, we created a gourmet version: a three-layer Nasi Lemak Club Sandwich of soft Japanese bread piled with ‘tonkatsu’ style chicken, otah, omelette, sambal and cucumber. Shiok!
nasi lemak burger as much as the next person. But not since Hello Kitty Happy Meals have we seen queues that long at McDonald’s. And it gets tiring when the auntie behind the counter tells you that the person before you got the last nasi lemak burger available that day.
So we came up with an atas homemade version of a nasi lemak sandwich. We wanted to add all the things we love about the dish — crispy fried chicken, otah, omelette, cucumbers and of course, nasi lemak sambal — between pillowy Japanese-style bread, the kind used in tonkatsu sandwiches. Speaking of which, the chicken fillet here is given the tonkatsu treatment: coated in panko (Japanese breadcrumbs) and fried to a golden crisp. We promise you this is as sedap — if not yummier — than Mr Ronald McDonald's offering.
For the fried chicken fillet
1 chicken thigh fillet
1 tbsp + 1 tsp light soy sauce
a pinch of salt and ground white pepper
½ cup plain flour
½ cup panko (Japanese breadcrumbs)
oil, for frying
For the omelette
1 tbsp water
a pinch of salt
1 tbsp oil
For the sambal mayo
2 tbsp nasi lemak sambal (try Sing Long brand)
2 tbsp mayonnaise
3 thick slices white bread (toasted, if desired)
½ cucumber, sliced lengthwise
2 pieces thick Nonya-style otah or 3 regular otah
1. To make the fried chicken fillet, rub 1 tbsp light soy sauce, salt and pepper into the chicken thigh fillet and set aside.
2. Break the egg into a bowl and beat with the remaining teaspoon of light soy.
3. Place the flour and panko into separate saucers.
4. Pour enough oil into a small pot so that it comes to 1 inch up the sides. Place over medium-high heat.
5. Dip the chicken thigh fillet into the flour so that its entire surface is evenly coated. Shake off any excess flour, then dip the fillet into the egg to coat evenly. Lastly, dip the fillet into the panko crumbs to coat its entire surface evenly, pressing the panko into the meat to help it adhere better.
6. To test if the oil is hot enough for frying, throw in some panko. If it bubbles and rises to the surface immediately, the oil is ready. Fry the chicken for about 2 minutes on each side, until the meat is cooked through and the panko is golden-brown.
7. Transfer to a plate lined with paper towels and set aside.
8. To make the omelette, beat the egg, water and salt in a bowl. Place the oil in a non-stick skillet over medium heat. Pour the egg into the skillet and cook till the egg turns opaque. Flip and cook for another minute or until golden. Remove the egg to a cutting board and cut the omelette into two squares (about the same size as your slices of bread).
9. To make the sambal mayo, mix the sambal and mayo together till smooth.
10. To assemble, place the slices of bread one on top of the other and cut their crusts off evenly.
11. Spread a layer of sambal mayo over one slice and top with an omelette square, followed by the fried chicken. Place another slice of bread over the chicken and spread some sambal mayo over the second slice.
12. Top with the second omelette square, cucumber slices and otah. Cover with the third slice of bread, then cut the sandwich into half. Serve immediately.