Ingredients with Measurements:
- 2 cups of rice
- 2 cups of coconut milk
- 1 cup of water
- 1 teaspoon of salt
- 2 pandan leaves
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 pound of chicken breast, cut into small pieces
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 cup of roasted peanuts, chopped
- 1 cup of dried anchovies, fried
- 4 hard-boiled eggs, sliced
- Sambal chili sauce (optional)
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice and drain the water. Add the rice, coconut milk, water, salt, and pandan leaves to the rice cooker. Cook the rice according to the rice cooker's instructions.
2. In a pan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the chicken breast to the pan and cook until browned.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, salt, and sugar to the pan. Stir until the chicken is coated with the spices.
5. Add 1/2 cup of water to the pan and let it simmer until the chicken is cooked through.
6. In a separate pan, fry the dried anchovies until crispy.
7. Serve the nasi lemak by placing a scoop of rice on a plate. Top with the chicken, peanuts, fried anchovies, sliced hard-boiled eggs, and sambal chili sauce (optional).
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the instructions of the rice cooker.
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 38g
Carbohydrates per serving: 47g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Dried anchovies can be substituted with fried tempeh or peanuts for a vegetarian option.
Variations:
- Add sliced cucumbers and tomatoes as a refreshing side dish.
- Use shrimp instead of chicken for a seafood option.
- Add sliced fried tofu for a vegetarian option.
Tips and tricks:
- Use freshly squeezed coconut milk for the best flavor.
- Cook the chicken until it is browned for added flavor.
- Use a non-stick pan to prevent the chicken from sticking to the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nasi lemak in the microwave or on the stove until heated through.
Presentation ideas:
Serve the nasi lemak on a banana leaf for an authentic presentation.
Garnishes:
Garnish with sliced cucumbers, tomatoes, and cilantro.
Pairings:
Pair with a cold drink such as iced tea or coconut water.
Suggested side dishes:
Serve with a side of acar (pickled vegetables) or keropok (crackers).
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the chicken is too dry, add more water to the pan.
Food safety advice:
Make sure the chicken is cooked through to prevent foodborne illness.
Food history:
Nasi lemak is a traditional Malaysian dish that is commonly eaten for breakfast.
Flavor profiles:
Nasi lemak is a savory dish with a creamy coconut flavor and a spicy kick from the sambal chili sauce.
Serving suggestions:
Serve the nasi lemak on a plate or in a bowl.
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Region: Malaysian