Nasi Lemak Santan dengan Ayam Goreng Berempah

Name: Nasi Lemak Santan dengan Ayam Goreng Berempah
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 1 cup jasmine rice (rinsed); 1 cup coconut milk (full-fat); 0.5 cup water; 1 ounce fresh ginger (sliced); 0.25 teaspoon salt; 2 piece chicken thigh (boneless, skinless); 1 tablespoon red curry paste; 0.5 teaspoon turmeric powder; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 cup all-purpose flour; 2 cup vegetable oil (for deep frying); 4 ounce dried chilies (soaked in hot water for 15 minutes, drained); 1 yellow onion (medium, roughly chopped); 2 clove garlic; 1 tablespoon sugar; 1 tablespoon tamarind paste; 0.5 cup roasted peanuts; 2 eggs (large); 0.5 cucumber (sliced)

A celebrated Malaysian classic featuring fragrant coconut rice, crispy spiced fried chicken, a fiery chili sambal, crunchy roasted peanuts, a boiled egg, and cool cucumber slices.

Prep: 30 min
Cook: 55 min
Total: 1 hr 25 min
Servings: 2
Cuisine: Malaysian
Difficulty: Easy
Cost: $6.63/serving

Dietary

High-Protein

Ingredients

1 cup jasmine rice (rinsed)
1 cup coconut milk (full-fat)
0.5 cup water
1 ounce fresh ginger (sliced)
0.25 teaspoon salt
2 piece chicken thigh (boneless, skinless)
1 tablespoon red curry paste
0.5 teaspoon turmeric powder
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 cup all-purpose flour
2 cup vegetable oil (for deep frying)
4 ounce dried chilies (soaked in hot water for 15 minutes, drained)
1 yellow onion (medium, roughly chopped)
2 clove garlic
1 tablespoon sugar
1 tablespoon tamarind paste
0.5 cup roasted peanuts
2 eggs (large)
0.5 cucumber (sliced)

Instructions

Cook the jasmine rice: In a small saucepan, combine the jasmine rice, 1 cup coconut milk, 1/2 cup water, sliced fresh ginger, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes, then fluff with a fork.
Prepare the spiced fried chicken: Pat chicken thighs dry. In a medium bowl, combine chicken thigh pieces, red curry paste, turmeric powder, ground cumin, ground coriander, and 1/4 teaspoon salt. Mix well to coat. Let marinate for at least 15 minutes.
Dredge the chicken: Lightly dredge each marinated chicken thigh in 1/4 cup all-purpose flour, shaking off any excess.
Fry the chicken: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully add the floured chicken thighs and fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken and place on a wire rack to drain excess oil.
Make the sambal: Blend the soaked dried chilies, 1 medium yellow onion, and 2 cloves garlic with 2 tablespoons of the vegetable oil (from frying chicken if preferred, or fresh oil) until a smooth paste forms. Heat 1 tablespoon of vegetable oil in a clean skillet or wok over medium heat. Add the chili paste and sauté for 10-15 minutes, stirring frequently, until the paste darkens and the oil separates. Stir in 1 tablespoon sugar, 1 tablespoon tamarind paste, and 1/4 teaspoon salt. Cook for another 2-3 minutes.
Boil eggs: Bring a small pot of water to a boil. Carefully add 2 large eggs and cook for 7-8 minutes for a firm yolk. Transfer to an ice bath, then peel and slice in half.
Assemble Nasi Lemak: Serve the coconut rice with a piece of fried chicken, a generous spoonful of sambal, 1/2 cup roasted peanuts, 2 boiled egg halves, and several slices of cucumber.

Notes

Leftover sambal keeps well in the refrigerator for up to a week. For extra crispiness on the chicken, you can double fry it after the first frying and resting.

Nutrition (per serving)

Calories: 780
Protein: 38.5 g
Carbohydrates: 70 g
Fat: 38 g
Fiber: 7 g
Sodium: 750 mg
Saturated Fat: 20 g
Sugar: 15 g
Cholesterol: 220 mg