Nasi Lemak with Rendang Ayam (Chicken Rendang Twist)
60% asli · Malaysian Fusion
A creative take on Nasi Lemak, replacing the traditional sambal ikan bilis with a rich and flavorful chicken rendang, offering a different protein-centric experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Coconut milk1.5 cups
- Pandan leaves3-4
- Salt1 tsp
- Chicken thighs500g, cut into pieces
- Lemongrass2 stalks, bruised
- Galangal1 inch, sliced
- Turmeric powder1 tsp
- Chili powder1 tbsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Shallots1 cup, blended
- Garlic5 cloves, blended
- Dried chilies10, soaked and blended
- Coconut cream1 cup
- Kaffir lime leaves4
- Cooking oil3 tbsp
- Hard-boiled eggs4
- Fried shallots1/4 cup
Langkah
- 1
Cook jasmine rice with coconut milk, pandan leaves, and salt as per the classic Nasi Lemak recipe.
- 2
Prepare the rendang paste: blend shallots, garlic, and dried chilies. In a pot, heat cooking oil and sauté the blended paste with lemongrass, galangal, turmeric, chili, coriander, and cumin powders until fragrant.
- 3
Add chicken pieces to the pot and stir to coat with the spice paste. Cook until the chicken is browned.
- 4
Pour in coconut cream and add kaffir lime leaves. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 45-60 minutes, or until the chicken is tender and the sauce has thickened and darkened.
- 5
Serve the coconut rice with chicken rendang, hard-boiled egg halves, and a sprinkle of fried shallots.
