Ingredients with Measurements:
- 2 cups of basmati rice
- 3 cups of water
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 star anise
- 2 tablespoons of ghee
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 can of diced tomatoes
- 1 tablespoon of tomato paste
- 1 tablespoon of chili paste
- 1 pound of boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup of coconut milk
- 1/4 cup of chopped cilantro
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a pot or rice cooker, add the soaked rice, water, cinnamon stick, cloves, cardamom pods, and star anise. Cook the rice according to the instructions of the rice cooker or pot.
3. In a large skillet or wok, heat the ghee over medium heat. Add the chopped onion and cook until soft and translucent.
4. Add the minced garlic and ginger paste, and cook for 1-2 minutes until fragrant.
5. Add the salt, sugar, diced tomatoes, tomato paste, and chili paste. Cook for 5-7 minutes until the sauce thickens.
6. Add the chicken pieces to the skillet or wok, and cook until browned on all sides.
7. Add the coconut milk to the skillet or wok, and stir to combine.
8. Reduce the heat to low, and let the chicken simmer in the sauce for 10-15 minutes until cooked through.
9. Fluff the cooked rice with a fork, and transfer it to a serving dish.
10. Spoon the ayam masak merah over the rice, and garnish with chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Rice cooker or pot: medium heat
Skillet or wok: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 50g
Protein: 22g
Sodium: 650mg
Sugar: 6g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or oil.
- Boneless chicken thighs can be substituted with boneless chicken breasts or tofu.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add vegetables such as carrots, peas, or bell peppers to the ayam masak merah.
- Use beef or lamb instead of chicken.
- Add raisins or cashews to the rice for extra flavor and texture.
Tips and tricks:
- Soaking the rice before cooking will result in fluffier rice.
- Use a non-stick skillet or wok to prevent the chicken from sticking.
- Adjust the amount of chili paste according to your preference for spiciness.
Storage instructions:
Store any leftover rice and ayam masak merah separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and ayam masak merah separately in the microwave or on the stove. Add a splash of water or coconut milk to the ayam masak merah to prevent it from drying out.
Presentation ideas:
Serve the nasi minyak with ayam masak merah in a large serving dish, and garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro and sliced red chili peppers.
Pairings:
Serve the nasi minyak with ayam masak merah with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables, or papadum.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the ayam masak merah is too thick, add more coconut milk or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Nasi minyak with ayam masak merah is a traditional Malay dish that is commonly served during festive occasions such as weddings and Eid al-Fitr.
Flavor profiles:
Nasi minyak is a fragrant rice dish that is cooked with spices such as cinnamon, cloves, cardamom, and star anise. Ayam masak merah is a spicy chicken dish that is cooked with tomatoes, chili paste, and coconut milk.
Serving suggestions:
Serve the nasi minyak with ayam masak merah as a main course for lunch or dinner.
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Region: Malaysian