Ingredients
- 1 cup basmati rice
- 1 cup coconut milk
- 1 cup water
- Sambal sauce (Eg ABC sambal)
- prawns defrosted
- garlic chopped
- 4 chicken drumsticks
- lemongrass, ginger, garlic chopped
- 1/2 tbsp turmeric
- 1 tsp sugar
- 1 tsp salt, cumin and coriander
- 1/4 cup coconut milk
- rice flour
- neutral oil to fry
- cucumber as a garnish
- ikan bilis as a garnish
- 2 boiled eggs as a garnish
- Abc Sambal as a garnish (i used abc Ayam Goreng sambal)
- Roasted Peanuts as a garnish
Method
- This is a slight twist on the usual nasi lemak but it isn't complicated and comes together surprisingly easy without too much of a mess. firstly, lets get the coconut rice cooking - add rice with 1 cup of coconut milk and 1 cup of water into your rice cooker.
- next lets get the fried chicken going. In a large tray mix chopped lemongrass, ginger, garlic, turmeric, sugar, salt, cumin and coriander with a small amount of coconut milk. if you can marinade the chicken in this, however its okay if you cant. then heat up the oil in a small pot and toss your chicken in rice flour to get that extra crispy coating. when the oil is looking hot add two chicken legs into the oil and rotate it until cooked. do it again for the remaining chicken. this should only take 8 mins for each pair but definitely cut it open to make sure its cooked through. set aside on a tissue or a rack so that oil can drain.
- Next in a small pan add your defrosted prawns and some garlic with a touch of oil. then add your sambal (i used extra hot ABC sambal). toss over the heat until the prawns are cooked.
- next is simply assembly. rice in the middle with fried chicken and sambal on the side. cut open a boiled egg and add to the side. T he best garnishes are cucumber, extra sambal, peanuts and ikan bilis (crispy anchovies). Then Serve!
Product used in recipe
- ABC - Extra Hot Chilli Sauce