Nasi lemak (chicken sambal and coconut milk rice)

Nasi lamak is a traditional Malaysian food. Coconut rice serve with Anchovies or chicken sambal, roasted peanut, cucumber, boiled egg combo. Rice that is cooked in coconut milk with pandan leaf.

I have made in Indian flavor coconut rice. Chicken sambal which is hot and tangy taste.

Ingredients for Chicken sambal

Chicken - 800 gm

Shallot - 6 nos

Tomato - 100 gm

onion - 1 nos medium size

Red chilly - 8 nos

Chilly powder- 1 teaspoon

Ginger - 1/2 inch

Garlic - 5 nos

Ginger garlic paste - 2 teaspoon

Tomato sauce - 2 Tablespoon

Chilly sauce - 1 teaspoon

cinnamon - 1 inch

Cardamon - 4 nos

Cloves - 4 nos

Gram masala - 1/2 teaspoon ( optional)

Oil - 1/2 cup

METHOD

Marinate the chicken with Chilly powder, turmeric powder, 1 teaspoon of ginger garlic paste 1/2 teaspoon of pepper powder and salt. Rest it for 30 minutes.

Soak the chilly in the hot water for 30 minutes.

Preparation of sambal paste

In blender add 6 shallot, 5 nos of garlic gloves, 1/2 inch ginger, 8 nos of soaked red chilly and 1 medium sized tomato blend it to a fine paste.

Preparation

Heat oil, Let fry the marinated chickens in wok for 5 minutes. No need to cook full. Take out the chicken keep aside.

In same wok, add cinnamon, cardamon, cloves. Let it sizzle.
Add onion and ginger garlic paste saute it till, the raw smell leaves.

Add small piece of tomato approximately 1 table spoon. saute it.

Add sambal paste and 1/2 teaspoon of Garam masala, salt, mix it, Leave for 20 min in simmer. stir it oceationally.

After 20 minutes, add fried chicken mix it well, now add 2 tablespoon of tomato sauce, 1 table spoon of chilly sauce.

Add small amount of water. mix it well. Leave it for 15 minutes.

Finally garnish with coriander.

Coconut milk rice

INGREDIENTS

Rice - 2 cups

Coconut milk - 2 cup

Ginger garlic paste - 1 teaspoon

cinnamon - 1/2 inch

Cardamon - 3 nos

Cloves - 2 nos

Coriander optional

Method

In heavy wok, Heat 1 table spoon of oil Add cloves, cinnamon, cardamon, 1 teaspoon of ginger garlic paste. saute it for 2 minutes.

Add 2 cups of coconut milk and 2 cups of water, (2;4 ratio) add coriander leaves (optional). bring it to boil.

Add rice, bring it to water and rice combined stage. in medium flame dum it for 5 minutes.

Switch of the flame dum it for 20 minutes.
Switch of the flame, leave the dum for 20 minutes.
serve it.

Notes - Add more oil, sambal paste will not burn.

Comments

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