Oatmeal Nasi Lemak Bowl

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 3

  • 80 g chicken breast, pan-seared and sliced80g
  • 1 boiled egg55g
  • 6 g ikan bilis, dry-toasted6g

Carbs· 1

  • 40 g rolled oats40g

Vegetables· 1

  • 40 g cucumber, sliced40g

Sauces· 2

  • 20 ml lite coconut milk20g
  • 15 g low-oil sambal15g

Spices· 2

  • 1 g turmeric(staple)1g
  • pinch of salt(staple)1g

  1. Simmer oats with the lite coconut milk, turmeric, salt and 150 ml water over medium heat for 5 min until creamy.

    Why? Oats soak up the same pandan-coconut aroma as rice but cook in 5 min instead of 20 — and bring 4 g extra fibre rice can't.

    Tip: Stir more often near the end or it catches at the bottom.

    Next up:Meanwhile pan-sear the chicken breast till golden and slice; boil the egg 7 min; dry-toast the ikan bilis 2 min till crisp.

  2. Meanwhile pan-sear the chicken breast till golden and slice; boil the egg 7 min; dry-toast the ikan bilis 2 min till crisp.

    Why? Running all three toppings in parallel is how this whole bowl stays under 20 minutes total.
    Watch out: Cut the thickest piece of chicken to check: no pink centre means it's done.

    Next up:Ladle the oats into a bowl, top with chicken, egg, ikan bilis, cucumber, and 1 tbsp sambal.

  3. Ladle the oats into a bowl, top with chicken, egg, ikan bilis, cucumber, and 1 tbsp sambal.

    Why? Weigh the sambal at 15 g instead of eyeballing it — it's still the biggest calorie swing in this bowl.