Recipe Cuisine: Malaysian
Theme: One Bowl Wonder
Nasi Lemak
By: Mel A
Ingredients
- 2 cups jasmine rice
- 1 lemongrass stalk
- 400ml coconut milk
- 1¼ cup water
- 1 long cucumber, chopped
- 2 hard boiled eggs
- 1 cup peanuts, toasted
- 4 tbsp coriander
- Spice Sambal:
- 2 long red chillies
- 8 dried long red chillies
- 2 red shallots, chopped
- 1 garlic clove, chopped
- 1 tsp shrimp paste
- 3 tbsp peanut oil
- 1 cup dried anchovies
- 1 tbsp brown sugar
- 1 tbsp tamarind puree
- 1 red onion sliced
- Ayam - Chicken:
- 4 chicken thighs
- 3 red shallots, chopped
- 1 ½ tbsp ginger, minced
- 1 tbsp lemongrass pieces
- 2 tsp salt
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp fennel seeds ground
- 1 tsp turmeric ground
- 1 cup cornflour
- 1 egg
- Vegetable oil for frying
Product used in recipe
- VALCOM - LEMON GRASS
Method
- Sambal:
- Place the dried chillies into a bowl of hot water to soften. Retain the chilli water and remove the chillies and roughly chop. Add the chillies to a food processor with the fresh chilli, shallots, garlic and shrimp paste, blend to create a rough paste.
- Heat the peanut oil in a wok on medium-high heat and fry the anchovies until they are crisp. Remove from wok and add the chilli paste, cook on a low heat for 5-7 minutes. Add 2 tbsp of the chilli water, sugar, tamarind and the onions, cook for a further 5 minutes, stirring occasionally. Return anchovies to the wok and stir through. Transfer sambal to a serving bowl.
- Coconut Rice:
- In a rice cooker, add the rice, coconut milk, 1 lemongrass stalk and water. Turn on rice cooker and cook rice until soft - once cooked then fluff rice with a fork.
- yam - Chicken:
- Using a small food processor, add the shallots, ginger, lemongrass and salt. Blitz to form a rough paste. Add in the spices: coriander, cumin, fennel and turmeric, mix to combine.
- Lightly beat the egg and add to the spice mix, then add the cornflour. Stir to create a firm batter then coat the chicken until all sides are covered.
- Heat vegetable oil in a medium saucepan to 160 degrees. Carefully place chicken into the wok and allow to cook for 3-4 minutes each side until cooked through and golden.
- Remove chicken from wok and allow to drain on a wire rack.
- Assemble:
- Divide rice between 4 serving plates. Add half a hard boiled egg, cucumber, peanuts and a generous serve of the sambal. Lay chicken onto the rice and finished with coriander.
