Kak Wok Rice Set
1 hour 30 minutes
1 complete set of Kak Wok Rice set
Kak Wok Rice Set features fragrant white rice accompanied by diced turmeric-fried chicken, served with a rich curry gravy and spicy sambal. Beloved by many Malaysians, it is cherished for its delightful simplicity and delicious flavours.
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- White Rice
60 g - Curry Gravy
- Sambal
- Fried Chicken
- Dairy Product
180 ml Soy milk, less sugar - Fruit
5 sliced (50 g) Papaya
Nutrition Value in 1 Serving
Calories
546 kcal
Carbohydrate
64.0 g
Fat
20.0 g
Protein
27.3 g
- White Rice
90 g - Curry Gravy
- Sambal
- Fried Chicken
- Dairy Product
180 ml Soy milk, less sugar - Fruit
5 sliced (50 g) Papaya
Nutrition Value in 1 Serving
Calories
687.0 kcal
Carbohydrate
78.6 g
Fat
26.0 g
Protein
34.6 g
- White Rice
150 g - Curry Gravy
- Sambal
- Fried Chicken
- Dairy Product
180 ml Soy milk, less sugar - Fruit
5 sliced (50 g) Papaya
Nutrition Value in 1 Serving
Calories
851.0 kcal
Carbohydrate
98.9 g
Fat
29.5 g
Protein
47.6 g
Curry Gravy (3pax)
| 3 nos | Shallots |
| 3 pips | Garlic |
| 1 inch | Ginger |
| 1 inch | Galangal |
| 2 tbsp | Beef curry powder |
| 1 tbsp | Kerutuk spice powder |
| 1tbsp | Cooking oil |
| 1 tbsp | Ground chili or chili powder |
| 1 bowl | Chicken (legs, bones and neck) |
| 1/2 cup | Water |
| 3 pcs | Long beans, cut 3 cm |
| 1 pc | Long eggplant, cut small |
| 3 tbsp | Fresh coconut milk |
| Some | Palm sugars |
| 3 pcs | Bird’s eye chili |
| 1 pc | Dried tamarind |
| 1 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
- Finely blend the shallots, garlic, ginger and galangal.
- Mix the meat curry powder and kerutuk spice powder with some water.
- Heat oil, sauté the blended ingredients, the curry mixture, and ground chili. Stir and cook until the oil separates.
- Add chicken (leg, bones, and neck) and stir. Let it until the chicken is cooked and the water has dried.
- Add water, long beans, eggplant, coconut milk and palm sugar.
- Add more water if the gravy appears dry.
- Add bird's eye chilies and dried tamarind.
- Season well with TUMIX® and AJI-SHIO®.
- Cook until the vegetables are tender and the curry is thick.
Sambal (3pax)
| 3 pcs | Bird's eye chilies |
| 3 pcs | Red chilies |
| 3 nos | Calamansi limes (seeded) |
| 1½ tsp | Shrimp paste |
| 1/2 cup | Tamarind juice |
| 1½ tsp | Sugar |
| 1¾ tsp | AJI-NO-MOTO® |
1. Coarsely blend all the ingredients, and serve together.
Fried Chicken
| 120 g | Chicken, cut small pieces |
| 1 tsp | Turmeric powder |
| 1 tsp | Chili powder |
| 1 tsp | Meat curry powder |
| 1 spring | Curry leaves |
| 2 tbsp | Seri-Aji® Tepung Goreng Asli |
| Enough | Oil for frying |
- Evenly coat the chicken with turmeric powder, chili powder, curry powder, curry leaves and Seri Aji®. Marinate for a while.
- Heat oil and fry the marinated chicken until crispy.
Complete meal rich in carbohydrate and protein suitable for muscle recovery.
Curry Gravy (3pax)
| 3 nos | Shallots |
| 3 pips | Garlic |
| 1 inch | Ginger |
| 1 inch | Galangal |
| 2 tbsp | Beef curry powder |
| 1 tbsp | Kerutuk spice powder |
| 1tbsp | Cooking oil |
| 1 tbsp | Ground chili or chili powder |
| 1 bowl | Chicken (legs, bones and neck) |
| 1/2 cup | Water |
| 3 pcs | Long beans, cut 3 cm |
| 1 pc | Long eggplant, cut small |
| 3 tbsp | Fresh coconut milk |
| Some | Palm sugars |
| 3 pcs | Bird’s eye chili |
| 1 pc | Dried tamarind |
| 1 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
- Finely blend the shallots, garlic, ginger and galangal.
- Mix the meat curry powder and kerutuk spice powder with some water.
- Heat oil, sauté the blended ingredients, the curry mixture, and ground chili. Stir and cook until the oil separates.
- Add chicken (leg, bones, and neck) and stir. Let it until the chicken is cooked and the water has dried.
- Add water, long beans, eggplant, coconut milk and palm sugar.
- Add more water if the gravy appears dry.
- Add bird's eye chilies and dried tamarind.
- Season well with TUMIX® and AJI-SHIO®.
- Cook until the vegetables are tender and the curry is thick.
Sambal (3pax)
| 3 pcs | Bird's eye chilies |
| 3 pcs | Red chilies |
| 3 nos | Calamansi limes (seeded) |
| 1½ tsp | Shrimp paste |
| 1/2 cup | Tamarind juice |
| 1½ tsp | Sugar |
| 1¾ tsp | AJI-NO-MOTO® |
1. Coarsely blend all the ingredients, and serve together.
Fried Chicken
| 120 g | Chicken, cut small pieces |
| 1 tsp | Turmeric powder |
| 1 tsp | Chili powder |
| 1 tsp | Meat curry powder |
| 1 spring | Curry leaves |
| 2 tbsp | Seri-Aji® Tepung Goreng Asli |
| Enough | Oil for frying |
- Evenly coat the chicken with turmeric powder, chili powder, curry powder, curry leaves and Seri Aji®. Marinate for a while.
- Heat oil and fry the marinated chicken until crispy.
Complete meal rich in carbohydrate and protein suitable for muscle recovery.
Curry Gravy (3pax)
| 3 nos | Shallots |
| 3 pips | Garlic |
| 1 inch | Ginger |
| 1 inch | Galangal |
| 2 tbsp | Beef curry powder |
| 1 tbsp | Kerutuk spice powder |
| 1tbsp | Cooking oil |
| 1 tbsp | Ground chili or chili powder |
| 1 bowl | Chicken (legs, bones and neck) |
| 1/2 cup | Water |
| 3 pcs | Long beans, cut 3 cm |
| 1 pc | Long eggplant, cut small |
| 3 tbsp | Fresh coconut milk |
| Some | Palm sugars |
| 3 pcs | Bird’s eye chili |
| 1 pc | Dried tamarind |
| 1 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
- Finely blend the shallots, garlic, ginger and galangal.
- Mix the meat curry powder and kerutuk spice powder with some water.
- Heat oil, sauté the blended ingredients, the curry mixture, and ground chili. Stir and cook until the oil separates.
- Add chicken (leg, bones, and neck) and stir. Let it until the chicken is cooked and the water has dried.
- Add water, long beans, eggplant, coconut milk and palm sugar.
- Add more water if the gravy appears dry.
- Add bird's eye chilies and dried tamarind.
- Season well with TUMIX® and AJI-SHIO®.
- Cook until the vegetables are tender and the curry is thick.
Sambal (3pax)
| 3 pcs | Bird's eye chilies |
| 3 pcs | Red chilies |
| 3 nos | Calamansi limes (seeded) |
| 1½ tsp | Shrimp paste |
| 1/2 cup | Tamarind juice |
| 1½ tsp | Sugar |
| 1¾ tsp | AJI-NO-MOTO® |
1. Coarsely blend all the ingredients, and serve together.
Fried Chicken
| 120 g | Chicken, cut small pieces |
| 1 tsp | Turmeric powder |
| 1 tsp | Chili powder |
| 1 tsp | Meat curry powder |
| 1 spring | Curry leaves |
| 2 tbsp | Seri-Aji® Tepung Goreng Asli |
| Enough | Oil for frying |
- Evenly coat the chicken with turmeric powder, chili powder, curry powder, curry leaves and Seri Aji®. Marinate for a while.
- Heat oil and fry the marinated chicken until crispy.
Complete meal rich in carbohydrate and protein suitable for muscle recovery.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
Seri-Aji® Seasoned Flour (Original) Recipes
TUMIX® Chicken Stock Recipes
