Nasi Lemak Bunga Telang with Rendang Ayam

Bahan

• Jasmine rice2 cups
• Coconut milk1.5 cups
• Water1 cup
• Pandan leaves3-4 stalks, tied into a knot
• Butterfly pea flowers (dried)1/4 cup
• Salt1 tsp
• Chicken thighs500g, cut into pieces
• Lemongrass2 stalks, bruised
• Galangal1 inch, sliced
• Turmeric powder1 tsp
• Chili powder2 tbsp
• Coriander powder1 tbsp
• Cumin powder1 tsp
• Shallots5-6, blended
• Garlic4 cloves, blended
• Dried chilies10-15, soaked and blended
• Belacan (shrimp paste)1 tsp, toasted
• Coconut cream1 cup
• Kaffir lime leaves3-4
• Sugar1 tbsp
• Eggs4
• Anchovies (ikan bilis)1/2 cup, fried
• Peanuts1/2 cup, roasted
• Cucumber1/2, sliced
• Vegetable oilfor cooking

Langkah

1. 1

   Prepare the blue pea flower rice as described in the classic Nasi Lemak recipe.

2. 2

   For the Rendang Ayam: Blend shallots, garlic, dried chilies, and belacan into a paste. Heat oil in a large pot or wok.

3. 3

   Sauté the blended paste with bruised lemongrass and sliced galangal until fragrant. Add turmeric powder, chili powder, coriander powder, and cumin powder. Cook for 2-3 minutes.

4. 4

   Add the chicken pieces and stir to coat with the spice mixture. Cook until the chicken is browned.

5. 5

   Pour in the coconut milk and coconut cream. Add kaffir lime leaves and sugar. Bring to a simmer.

6. 6

   Reduce heat to low, cover, and cook for at least 1-1.5 hours, stirring occasionally, until the chicken is tender and the sauce has thickened and darkened into a rendang consistency.

7. 7

   Fry the eggs and anchovies. Slice the cucumber.

8. 8

   Serve the blue-hued rice with a generous portion of chicken rendang, fried egg, crispy anchovies, roasted peanuts, and cucumber slices.