Nasi Lemak

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Ingredients (5 servings):

 

• 5 large chicken drumsticks
• 400 g Thai jasmine rice, washed
• 200 ml coconut milk
• 500 ml water
• 4 pandan leaves
• 1 stick lemongrass, peeled and smashed
• 200 g raw peanuts
• 100 g ikan bilis
• 2 tbsp oil
• A pinch of salt
• Egg, fried or hard-boiled (optional)
• Cucumber slices (optional)

 

Marinade:

 

• 100 ml coconut cream
• 1 tsp white pepper powder
• 1 tbsp fennel powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tsp salt
• 2 tbsp sweet potato starch

 

Sambal:

 

• 1 onion
• 3 cloves garlic
• 10 shallots
• 20 g belachan
• ½ onion
• ½ cup oil
• 150 g dried chilli paste
• 2 tbsp sugar (adjust according to preference)
• 1 tsp salt (adjust according to preference)

 

Steps

 

1. Put onion, garlic and shallots into a food processor and blend till you get a fine paste. Set aside.
2. Combine ingredients for the marinade in a large mixing bowl and mix well.
3. Coat chicken drumsticks with the marinade and leave for an hour or more.
4. Cook the rice in a rice cooker with coconut milk, water, salt, pandan leaves and lemongrass.
5. Break and saute belachan with oil.
6. Add blended mixture from step (1) and stir-fry till onions look translucent.
7. Add in dried chilli paste, sugar and salt. Stir-fry on low heat for 20 minutes. Scoop up the sauce and set aside.
8. Put peanuts in a plate with 1 tbsp of oil and air-fry at 200 °C for 10 minutes.
9. Put ikan bilis in a plate with 1 tbsp of oil and air-fry at 200 °C for 8 minutes.
10. Air-fry the marinated chicken drumsticks at 220 °C for 10 minutes.
11. Apply oil on both sides of the chicken drumsticks, flip them andair-fry them at 220 °C for another 10 minutes.
12. Once the rice is cooked, remove pandan leaves and lemongrass and give it a good stir.
13. Scoop some rice onto a plate and serve with a chicken drumstick, peanuts, ikan bilis and sambal.  

 

 

Source: E-BRIDGE magazine (2022 Issue 4) by South West CDC. Reproduced with permission.

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