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Fried Nestum Chicken October 10, 2006

Posted by Angeleyes in Halal, Poultry.

I bought a big tin of Nestum recently as I heard that drinking milk with Nestum can help to increase milk production… not sure how true is that but no harm trying. 🙂 Actually, Nestum is really tasty due to its crispiness. Normally we can order Nestum prawns from most ‘Tai-choa’ or Chinese Big Fry stalls. However, I did not buy any prawns this week so tilt the recipe a little and use chicken instead… 🙂 All I can say is… it taste just as good!



  • 1 pair of Chicken thigh (drumstick + thigh)
  • 2 Chili padi
  • 2 strands Curry leaves
  • 1 tblsp Brown sugar
  • 4-5 tblsp Nestum
  • Light soy sauce
  • Corn flour
  • Pepper


  1. Cut chicken into smaller pieces and marinade with light soy sauce with sprinkles of corn four and pepper for about 1/2 hour.
  2. Heat up wok with a little oil and fry the chicken pieces lightly on small fire until golden brown, lift up and put aside.friedchicken.JPG
  3. Heat wok with a little oil and fry the chopped chili padi and curry leaves. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum and stir until the sugar is mixing well with the Nestum.
  4. Add in chicken pieces and continue stirring for 20 seconds, lift up and serve.


1. Angeline - October 11, 2006

wow.. yummy la. i got one small pkt of nestum… so i might make it this evening.. with my not-so-big prawns.. tq..

2. jazzmint - October 11, 2006

oo..i got oats instead of nestum…hmm can try kah?

oh btw, i tried the long bean basket, got a mess man. When I boil them in water, all of it open up!! So I then gotta run it over cold water, then tie it again aiyoo..and maid fry it too long till long beans oso soggy haha..but overall OK lah, me and hubby still wallop the food

3. Angeleyes - October 12, 2006

you must try this…very fragrant lor… in fact I cooked again yesterday for my MIL’s homecoming.

I’ve not try oats leh…but oats not as fragrant as nestum though…
aiyoh…how come all open up leh?? did you boil the longbeans before tying or after??? try put a little oil into the water so it’s easier to tie.

4. Vien - October 14, 2006

Nestum as in cereal Nestum?

5. Angeleyes - October 15, 2006

yup! the yummy and crispy cereal…

6. mott - December 19, 2006

Hmm…interesting. I might try this with prawns tho’. Thanks for the idea!

7. Angeleyes - December 19, 2006

Hey Mott!
Hope you success with the prawns!

8. Juju - December 19, 2006

Hmmm, this looks a bit like butter prawns, right? and it sounds really easy to make. Will try it but got to buy nestum first. 8)

9. Angeleyes - December 19, 2006

Welcome Juju!
Nestum prawns is different from butter prawns. The recipes for butter prawns is by using beaten eggs that are being deep fried… if I’m not mistaken. Have yet to try that out! 😛

10. Chris - April 25, 2007

Hi Angeleyes! 1st of all thanks for sharing the recipe. I’ve tried it out today but tak jadi leh… it took me 50min to “fry” and cook the chicken as i kept seeing the chicken blood. I used slow fire throughout as you mentioned and little oil (about 4 tbsp). In the end I turned to high flame and add some water to cook the chicken thoroughly. Secondly, after I pour in the brown sugar it didn’t have signs of melting after 15 min. Instead the garlic, curry leaves were all burnt so I can’t wait till the brown sugar “half melt” before I add the nestum. After adding the nestum, the yet-to-melt brown sugar became small, crystallised sugar bits so the sugar didn’t actually get to mix well with Nestum.. By the way, the brown sugar I used is the CRS brand, not the Chinese brown sugar as we used in making ginger tea. Could you advise where had gone wrong? I really love this dish and would like to try again. Many thanks! Chris

11. Angeleyes - May 1, 2007

Hi Chris,

Thanks for using my recipes.
The reason why your chicken is taking so long to cook could be they are being frozen before or not being defrosted properly. What I normally do with frozen chicken pieces are, defrost them, fry them with slow to medium fire and cook them again in the microwave for another 2 minutes. This will ensure all the bone areas are cooked thoroughly.

Then as for the the sugar, I’m using the normal ones like what you are using too. Your wok must be hot after you have fried the curry leaves and chilies before pouring the sugar over. Then you have to quickly stir as they will melt and stick together. For this process, you have to work really fast or it will get burnt. When the sugar goes lumpy, you pour in the Nestun and continue to stir very quickly too. Then put in the chicken pieces and stir very fast and lift out once the Nestum has stick on the chicken. Normally for the extra yumminess, I will pour another 2 tbsp of Nestum on top before lifting them up so they will be really crispy when served.

I do not use garlic in this recipe. So if you are using, the garlic could be really sticky when being fried. Also, make sure your chicken pieces are dry before pouring into the Nestum mixes or else it will make the whole dish really soggy!

I hope you success in your next try! 🙂

12. Chris - June 11, 2007

Hi Angeleyes, thanks so much for your response! Will certainly try again till I get the texture and flavour I want!! Otherwise will write to you again!! Best regards, Chris

13. Angeleyes - June 14, 2007

Hi Chris,
Hope you got it right this time!

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15. Janet - February 8, 2012

I like nestum very much I must try…….

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