Incredible Nasi Lemak Recipe!

Wash the rice three or four times with cold water.

Combine half coconut milk and half chicken stock in a pot.

Measure 2 cups of rice and add 2.5 cups of liquid (1 cup coconut milk and 1.25 cups chicken stock).

Add a pinch of salt and a pinch of sugar to the pot.

Bring the mixture to a boil, then reduce to a simmer on medium heat until the water level hits the rice and bubbles appear.

Sear chicken thigh and leg pieces in a pan until golden brown on both sides (about 5-10 minutes).

Finely dice half a large onion, and chop ginger and garlic.

Add ginger, garlic, and whole bird's eye chili to the pan with the chicken.

Dice a tomato and set aside for later.

Prepare lemongrass by bashing it with a cleaver to release flavor.

Remove chicken from the pan and add whole spices to temper them on medium heat until fragrant.

Add the diced onion to the pan and cook for 5-7 minutes until browned.

Stir in ginger, garlic, and chili, and cook until fragrant.

Add dry ground spices (turmeric and chili powder) to the onions and mix well.

Add the bashed lemongrass and diced tomatoes to the pan, deglazing the bottom with the tomato juice.

Incorporate a teaspoon of shrimp paste into the mixture.

Equipment Needed

Allergens