Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 1 pandan leaf
- 1 teaspoon of salt
- 2 chicken breasts, sliced
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of chili paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cup of water
- 4 hard-boiled eggs, sliced
- 1 cucumber, sliced
- 1 cup of peanuts, roasted and chopped
- 1 cup of dried anchovies, fried
- 4 banana leaves, cut into rectangles
Special equipment needed:
- Rice cooker
- Wok or frying pan
- Banana leaf cutter or scissors
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with the coconut milk, pandan leaf, and salt. Cook the rice according to the rice cooker instructions.
2. In a wok or frying pan, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant.
3. Add the chicken and cook until browned.
4. Add the chili paste, tamarind paste, brown sugar, and water. Stir well and let it simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.
5. Cut the banana leaves into rectangles and place them on a clean surface.
6. Spoon a layer of rice onto the banana leaf, followed by a layer of chicken, sliced eggs, sliced cucumber, chopped peanuts, and fried anchovies.
7. Repeat the layering process until the banana leaf is filled.
8. Fold the banana leaf over the filling to create a parcel. Secure the edges with toothpicks or string.
9. Steam the parcels for 10-15 minutes until heated through.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 30g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Chicken can be substituted with beef, pork, or tofu.
- Peanuts can be substituted with cashews or almonds.
- Dried anchovies can be substituted with fried tofu or tempeh.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the chicken filling.
- Use different types of chili paste for a spicier or milder flavor.
- Add coconut flakes to the rice for a sweeter flavor.
Tips and tricks:
- Use fresh banana leaves for the best flavor and aroma.
- If fresh banana leaves are not available, use parchment paper instead.
- To make the parcels easier to handle, fold the banana leaf into a cone shape before adding the filling.
Storage instructions:
- Tumpang Nasi Lemak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the parcels for 5-10 minutes until heated through.
Presentation ideas:
- Serve the parcels on a platter with extra sliced cucumber and peanuts on top.
Garnishes:
- Garnish with fresh cilantro or sliced red chili for extra flavor and color.
Pairings:
- Serve with a side of sambal sauce for extra spice.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the banana leaves are too tough, soak them in warm water for a few minutes before using.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use clean utensils and surfaces when handling raw chicken.
Food history:
- Nasi Lemak is a traditional Malaysian dish that is typically served for breakfast.
Flavor profiles:
- Tumpang Nasi Lemak has a rich and creamy coconut rice base, with spicy and savory chicken filling, and crunchy toppings of peanuts and anchovies.
Serving suggestions:
- Serve Tumpang Nasi Lemak for breakfast, lunch, or dinner.
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Region: Malaysian