Nasi Lemak with Rendang Ayam (Chicken Rendang Twist)
70% authentic · Malaysian
A richer, more substantial variation of Nasi Lemak, replacing the traditional fried chicken or anchovies with a flavorful and tender chicken rendang.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Jasmine rice2 cups
- Coconut milk1.5 cups
- Pandan leaves3-4 leaves, tied into a knot
- Water1 cup
- Salt1 tsp
- Chicken thighs500g, cut into pieces
- Rendang paste4 tbsp
- Coconut milk (for rendang)1 cup
- Ikan Bilis (dried anchovies)1/4 cup
- Peanuts1/4 cup
- Eggs4
- Cucumber1/2, sliced
- Sambal Belacan1/2 cup
- Vegetable oilfor frying
Steps
- 1
Prepare the Nasi Lemak rice as per the traditional recipe.
- 2
Prepare the Chicken Rendang: Marinate chicken pieces with rendang paste. In a pot, cook chicken with rendang paste and coconut milk over low heat until the sauce thickens and the chicken is tender (about 1-1.5 hours).
- 3
Fry the ikan bilis until crispy. Roast the peanuts.
- 4
Hard-boil the eggs, peel, and halve them.
- 5
Slice the cucumber.
- 6
Serve the fragrant rice with a generous portion of chicken rendang, sambal, ikan bilis, peanuts, egg halves, and cucumber slices.
