Ingredients with Measurements:
- 2 cups glutinous rice
- 1 can coconut milk (400ml)
- 1 teaspoon salt
- 1 whole chicken, cut into pieces
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Bamboo sticks
- Charcoal grill
Step-by-step instructions:
- Soak the glutinous rice in water for at least 4 hours.
- Drain the rice and mix it with coconut milk and salt.
- Wrap the rice mixture in banana leaves and place it in a bamboo stick.
- Grill the lemong over charcoal for about 2 hours or until cooked.
- In a bowl, mix soy sauce, honey, vegetable oil, garlic powder, onion powder, paprika, salt, and pepper.
- Marinate the chicken pieces in the mixture for at least 30 minutes.
- Grill the chicken over charcoal until cooked.
- Serve the lemong and grilled chicken together.
- Time:
Preparation time: 4 hours (soaking time) + 30 minutes (marinating time)
- Cooking time: 2 hours (lemang) + 20-30 minutes (grilled chicken)
5. Temperature:
- Charcoal grill: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 25g
- Protein: 30g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice, but the texture will be different.
- Chicken can be substituted with beef or lamb.
Variations:
- Lemang can be served with other grilled meats, such as beef or lamb.
- The chicken can be marinated with different spices and herbs for a different flavor.
Tips and tricks:
- Make sure to soak the glutinous rice for at least 4 hours to achieve the right texture.
- Use banana leaves to wrap the rice to prevent it from sticking to the bamboo stick.
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
Storage instructions:
- Lemang and grilled chicken can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Lemang can be reheated in the microwave or steamed for a few minutes.
- Grilled chicken can be reheated in the oven or on the grill.
Presentation ideas:
- Serve the lemang on a banana leaf for a traditional look.
- Arrange the grilled chicken pieces on a platter with some fresh herbs for garnish.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sliced cucumbers or tomatoes
Pairings:
- Spicy sambal sauce
- Coconut chutney
Suggested side dishes:
- Grilled vegetables
- Steamed rice
Troubleshooting advice:
- If the lemong is too dry, add more coconut milk.
- If the chicken is too dry, marinate it for longer or baste it with some oil while grilling.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Lemang is a traditional Malaysian dish made from glutinous rice cooked in bamboo sticks over charcoal.
Flavor profiles:
- Lemang has a slightly sweet and nutty flavor from the coconut milk, while the grilled chicken is savory and smoky.
Serving suggestions:
- Lemang with grilled chicken is a popular dish for festive occasions, such as Eid al-Fitr and weddings.
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Region: Malaysian