Ingredients with Measurements:
- 2 cups of Basmati rice
- 2 tablespoons of ghee
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 1 cardamom pod
- 1 teaspoon of salt
- 3 cups of water
- 4 chicken thighs
- 1 cup of coconut milk
- 2 tablespoons of tamarind paste
- 2 tablespoons of brown sugar
- 1 teaspoon of salt
- 1 tablespoon of oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Rice cooker
- Grill or oven
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a rice cooker, heat the ghee over medium heat. Add the cinnamon stick, star anise, cloves, cardamom pod, and salt. Stir for 1 minute.
3. Add the rice and stir for 2 minutes until the rice is coated with the spices and ghee.
4. Add the water and stir. Cover and cook until the rice is tender and the water is absorbed, about 20-25 minutes.
5. While the rice is cooking, prepare the ayam percik. In a bowl, mix together the coconut milk, tamarind paste, brown sugar, and salt.
6. Grill or bake the chicken thighs until cooked through, about 20-25 minutes.
7. In a pan, heat the oil over medium heat. Add the onion, garlic, ginger, turmeric powder, and chili powder. Stir for 2 minutes.
8. Add the coconut milk mixture, soy sauce, and lime juice. Stir for 5 minutes until the sauce thickens.
9. Add the grilled or baked chicken thighs to the pan and coat with the sauce. Sprinkle with chopped cilantro.
10. Serve the nasi minyak with the ayam percik on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Rice cooker: medium heat
Grill or oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 22g
Protein: 25g
Carbohydrates: 65g
Fiber: 2g
Sugar: 10g
Sodium: 1100mg
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or oil.
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with fish sauce or oyster sauce.
- Cilantro can be substituted with parsley or scallions.
Variations:
- Add vegetables such as carrots, peas, or bell peppers to the ayam percik sauce.
- Use different spices such as cumin, coriander, or fennel seeds in the nasi minyak.
- Use different meats such as beef or lamb in the ayam percik.
- Make a vegetarian version by using tofu or tempeh instead of chicken.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a rice cooker for perfect rice every time.
- Marinate the chicken thighs in the ayam percik sauce for extra flavor.
- Use fresh spices for the best flavor.
- Adjust the amount of chili powder to your liking.
Storage instructions:
Store the leftover nasi minyak and ayam percik separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nasi minyak and ayam percik separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the nasi minyak and ayam percik on a platter with fresh herbs and lime wedges.
Garnishes:
Garnish with chopped cilantro, scallions, or fried shallots.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Acar (pickled vegetables)
- Sambal (spicy sauce)
- Keropok (crackers)
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the ayam percik sauce is too thick, add a little more coconut milk or water.
Food safety advice:
- Cook the chicken thighs to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi minyak is a traditional Malaysian rice dish that is cooked with ghee and spices. Ayam percik is a Malaysian grilled or baked chicken dish that is marinated in coconut milk and spices.
Flavor profiles:
Nasi minyak is fragrant and slightly spicy, while ayam percik is sweet and savory with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve the nasi minyak and ayam percik with a side of sambal and a cold drink such as iced tea or coconut water.
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Region: Malaysian