Chicken Rendang with Nasi Lemak

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring countries such as Brunei, Singapore, Indonesia especially in Sumatra and Southern Thailand. Nasi Lemak can be found in the Southern Philippines prepared by Filipino Muslims. Nasi lemak's is versatile, served in a variety of manners, it is served and eaten any time of the day.

Chicken Rendang with Nasi Lemak is a Malaysian dish in which chicken and rice are cooked in coconut milk. To make the Nasi Lemak pandan leaf is used, which I did not use since it is not available here. Must try this dish, you will love the taste, creaminess of the coconut milk takes this dish to another level.

Ingredients
3 Tablespoons Oil
2 Sticks Cinnamon
1 Whole Star Anise
500 Grams Chicken
1/2 Cup Water
3 Fresh Lime Leaves
Salt to taste
1 Teaspoon Sugar
Grind to Paste

3 - 4 Fresh Red Chillies or according to taste
4 Garlic cloves - chopped
1/4 Cup Lemon grass stems - chopped
1/2 Teaspoon Turmeric
2 Inch Galangal - chopped
5 Shallots
2 Tablespoons Tamarind pulp

Method

Heat oil over the medium heat, add cinnamon and star anise then fry chicken in it until it changes color from pink to white.

Meanwhile make a paste; add shallots, whole red chilies, garlic, lemon grass, turmeric, galangal and water into blender and blend it.

Add paste in chicken and mix it then add 1/2 cup coconut milk and water. Cover and cook about 20 minutes. When Chicken is cooked add remaining milk, again cover and simmer for 5 to 10 minutes. Take care not to break the chicken, which will be extremely tender.

Now let's make the.....

Nasi Lemak

Nasi in Malay is rice and Nasi is fatty.

Ingredients

1.1/2 cup Rice - washed
3/4 Cup Coconut milk
1/2 Teaspoon Salt or according to taste
3 Cups Water

A Leaf Lemon Grass- tied in knot

Method

Boil the water in a large pan. When the water comes to a boil add the rice and coconut milk, lemon grass and salt to taste. Lightly stir it and let it boil at high heat till it comes to a rolling boil, reduce the flame and let it cook till done, all the liquid is evaporated . Remove from heat and leave to stand for 10 minutes. The grains should hold together lightly. Fluff up the rice. Remove the lemon grass.

Serve the prepared Nasi Lemak with Chicken Rendang, enjoy this amazing dish.

My Notes
If you do not get fresh red chillies then use whole dried red chili 3 - 4 or according to your taste.

I used tinned coconut milk to make the chicken as well as the rice.

Used short grained rice to make the Nasi Lemak.

This is Day 2 of the marathon - theme Combos from Countries.

Labels : Chicken, Coconut Milk, Rice, Malaysia, Blogging Marathon, Asian Cuisine