Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 2 pandan leaves
- 4 chicken thighs
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 onion, sliced
- 4 hard-boiled eggs
- 8 bamboo skewers
- 1 pound of beef or chicken, cut into cubes for satay
- Satay marinade:
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of vegetable oil
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 garlic clove, minced
- 1 tablespoon of lemongrass, minced
Special equipment needed:
- Rice cooker
- Grill or grill pan
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with water, coconut milk, salt, and pandan leaves. Cook according to the rice cooker instructions.
2. In a bowl, mix the soy sauce, honey, and vegetable oil for the satay marinade. Add the beef or chicken cubes and marinate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated beef or chicken onto the bamboo skewers and grill for 8-10 minutes, turning occasionally, until cooked through.
4. Heat the vegetable oil in a pan over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through.
5. Serve the nasi lemak with the grilled satay, sliced cucumber, tomato, onion, hard-boiled eggs, and chicken thighs.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the instructions on the rice cooker.
- Grill or grill pan: Medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 700
- Fat: 35g
- Carbohydrates: 60g
- Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Beef or chicken can be substituted with tofu or tempeh for a vegetarian option.
Variations:
- Add peanuts or fried anchovies for a traditional nasi lemak topping.
- Use shrimp or fish instead of chicken for the satay.
- Add sambal or chili sauce for extra spice.
Tips and tricks:
- Use freshly squeezed coconut milk for the best flavor.
- Soak the bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure the chicken and beef are cooked through.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi lemak and satay in the microwave or oven until heated through.
Presentation ideas:
- Serve the nasi lemak and satay on a large platter with the toppings arranged around the edges.
Garnishes:
- Garnish with fresh cilantro or sliced scallions.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a fresh salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
- Make sure the chicken and beef are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Nasi lemak is a traditional Malaysian dish that is typically served for breakfast.
Flavor profiles:
- The nasi lemak is creamy and fragrant from the coconut milk and pandan leaves, while the satay is sweet and savory with a hint of spice.
Serving suggestions:
- Serve the nasi lemak and satay with a side of sambal or chili sauce for extra heat.
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Region: Malaysian