Servings: 2
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
Ingredients A
Rice, 2 cups
Coconut milk concentrate, 3 cups
Shallots (thinly sliced), 3
Garlic clove (thinly sliced), 1
Ginger (sliced lengthwise), 1 inch
Pandan leaves, 2 pcs
Salt
Ingredients B (Chicken)
Quarter chicken, 1
Chili (ground), 2 tablespoons
Onions (ground), 2
Garlic cloves (ground), 5
Ginger (minced)
Cumin powder, 1 teaspoon
Coriander powder, 1 tablespoon
Curry leaves, some
Salt
Directions:
1. Mix all ingredients A in a rice cooker and add salt.
2. Cook rice over medium -high heat.
3. To make spicy chicken, finely grind onion, garlic and ginger.
4. Mix well the ground chili, ground ingredients, cumin powder, coriander powder, curry leaves, and salt.
5. Marinate the chicken with the mixture for 30 minutes (preferably marinated overnight).
6. Fry the chicken in hot oil until cooked through and crispy.
7. Serve nasi lemak with spicy chicken and sambal, fried anchovies, peanuts, cucumber slices, tomatoes and boiled eggs.
Tips:
- When the rice is dry and cooked, stir with a fork so that the rice does not crumble.
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