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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9wbxW4a4a7IAdJDNhcWBoW2e7kHdRztOWKv8iP4jWrAhTAa9w5M1z1FJXdMpQR2ADORkdB9r64O22Ij68mdDAApE73nhUX2ymoWDa166YsuhSZW__pzHs1DpzghqEsfclu59ngg1Xr8/s320/PHOTO-2020-06-23-00-53-35.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9L3jiqvM_tyktL08L8gSwtIXtH5BhTxK68WhxUl01cRkOHQUKNHe2fs2_Tt_sfwUsiJSM-4wavfAEQOwJCeDd5mUOCpER4Rzwcse1SwyCjxlIf7QLZyUpwlUqalzFCtxHbiayNQrJJM/s320/PHOTO-2020-06-23-00-53-36.jpg)
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Preparation of sambal paste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QPnjPRaZHVKSqcvbWVxNl8MbEEkVNKgsAT_nuOh_nllCP3zJoLU-bAEzjRIr0sG7EVGpNPyhRJjo_cxpmj05BizYvEUOx-r5c6nOjMJpE1YFG6QUtFeoezj2GauNqlyIWp8uTa-11ZA/s320/PHOTO-2020-06-23-00-55-06+%25281%2529.jpg)
Add sambal paste and 1/2 teaspoon of Garam masala, salt, mix it, Leave for 20 min in simmer. stir it oceationally.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8i7VJz09unFCpdAfLQOcDmcFuF03g6M65d9uVzuyqsl3hDJ0lVHRzHYbCsDjMxq1MhAKwCEE2CpmQVSXZSj4gmaHZwiBDRvt4U8L_toTKdgUlwoQH6gQsE0GGRLMyKDAOXkrl07gUjM/s320/PHOTO-2020-06-23-00-55-05+%25285%2529.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9wbxW4a4a7IAdJDNhcWBoW2e7kHdRztOWKv8iP4jWrAhTAa9w5M1z1FJXdMpQR2ADORkdB9r64O22Ij68mdDAApE73nhUX2ymoWDa166YsuhSZW__pzHs1DpzghqEsfclu59ngg1Xr8/s320/PHOTO-2020-06-23-00-53-35.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9L3jiqvM_tyktL08L8gSwtIXtH5BhTxK68WhxUl01cRkOHQUKNHe2fs2_Tt_sfwUsiJSM-4wavfAEQOwJCeDd5mUOCpER4Rzwcse1SwyCjxlIf7QLZyUpwlUqalzFCtxHbiayNQrJJM/s320/PHOTO-2020-06-23-00-53-36.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUn5_1-WBfmLyhdwr9rKMEum72f-ekviEtn_XIZTfFI6YrnJUofbH4B_DxF39khMmtCjFP8i2Mwa2QTT6HY1ATWoZDYmywIBbZ5XnKBg5JKb8FVq5sqruWF6Q5e1TvjHrdu2Up3TZOnI/s320/PHOTO-2020-06-23-00-53-38.jpg)
- Soak the chilly in the hot water for 30 minutes.
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QPnjPRaZHVKSqcvbWVxNl8MbEEkVNKgsAT_nuOh_nllCP3zJoLU-bAEzjRIr0sG7EVGpNPyhRJjo_cxpmj05BizYvEUOx-r5c6nOjMJpE1YFG6QUtFeoezj2GauNqlyIWp8uTa-11ZA/s320/PHOTO-2020-06-23-00-55-06+%25281%2529.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8i7VJz09unFCpdAfLQOcDmcFuF03g6M65d9uVzuyqsl3hDJ0lVHRzHYbCsDjMxq1MhAKwCEE2CpmQVSXZSj4gmaHZwiBDRvt4U8L_toTKdgUlwoQH6gQsE0GGRLMyKDAOXkrl07gUjM/s320/PHOTO-2020-06-23-00-55-05+%25285%2529.jpg)
- 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUS1QHUKdHKncKNedxszfTXMB9ny42_-RzVNucSsD7C_R7Wzo9ygoIuKnCtMwXJjYEdKh4JntR9A1uGDXNyECmd3n1vuw079HJwh7-gu7CXshysjVh3mLhcGRCDyvSgD5pCA5oI6JiSg/s320/PHOTO-2020-06-23-00-53-39+%25281%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIHiho8_39IhOFw4sKqSvAr41mFtoxuXyqinDV_monXN1QgSncN-uJwSCBBj2rQnl8-gMStipa51oRoW3TVlVOrGyEhvUgLMOzJkaSh_CoINLgTtgdknlrgezlozg_A1NkairUVikBI/s320/PHOTO-2020-06-23-00-53-40+%25281%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYre2ypzrJBfp91ZjJ6MrSv75NHV0Cp4WJqAkr9OXT8zvtq780iuEUm-1aXMX2Cz-6oruQw8FdsL68BUddEmB6K9SlnoB94J_kc-wSALGTrZPiC3JmYJk4caLjCA_fci_PvrTW9M-ioo/s320/PHOTO-2020-06-23-00-53-41.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTfih3yJCEJqKhhE5DwfyBnPOAnM9ZKyYCt-lEZAD0y07mQAcebk-aniZ_fRM7a7J1kdzxSW2aGBkUVqBPtju1oqrJAygbc76lFdrWqtYSlR91dubxHJzROfGG-e-6DuhNu0jmk73Uyw/s320/PHOTO-2020-06-23-00-53-39.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUS1QHUKdHKncKNedxszfTXMB9ny42_-RzVNucSsD7C_R7Wzo9ygoIuKnCtMwXJjYEdKh4JntR9A1uGDXNyECmd3n1vuw079HJwh7-gu7CXshysjVh3mLhcGRCDyvSgD5pCA5oI6JiSg/s320/PHOTO-2020-06-23-00-53-39+%25281%2529.jpg)
- Add 2 cups of coconut milk and 2 cups of water, (2;4 ratio) add coriander leaves (optional). bring it to boil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIHiho8_39IhOFw4sKqSvAr41mFtoxuXyqinDV_monXN1QgSncN-uJwSCBBj2rQnl8-gMStipa51oRoW3TVlVOrGyEhvUgLMOzJkaSh_CoINLgTtgdknlrgezlozg_A1NkairUVikBI/s320/PHOTO-2020-06-23-00-53-40+%25281%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYre2ypzrJBfp91ZjJ6MrSv75NHV0Cp4WJqAkr9OXT8zvtq780iuEUm-1aXMX2Cz-6oruQw8FdsL68BUddEmB6K9SlnoB94J_kc-wSALGTrZPiC3JmYJk4caLjCA_fci_PvrTW9M-ioo/s320/PHOTO-2020-06-23-00-53-41.jpg)
- 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTfih3yJCEJqKhhE5DwfyBnPOAnM9ZKyYCt-lEZAD0y07mQAcebk-aniZ_fRM7a7J1kdzxSW2aGBkUVqBPtju1oqrJAygbc76lFdrWqtYSlR91dubxHJzROfGG-e-6DuhNu0jmk73Uyw/s320/PHOTO-2020-06-23-00-53-39.jpg)
Notes - Add more oil, sambal paste will not burn.
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