You’ve heard of nasi lemak burger, cupcake and even curry puff. Now try your hand at creating Chef Manjunath Mural’s nasi lemak-infused chicken kebab. Nasi lemak tea leaves are first dry roasted to release the aroma and flavour, before mixing with cream and spices such as saffron to make a marinade for the chicken thigh. Pro tip: Dry roast your ingredients just before marination as doing it too early will cause it to lose its flavour.
Coffee, Tea or Bento? by Chef Manjunath Mural
Nasi Lemak Tea Infused Chicken Kebab