This healthy Nasi Lemak is a great alternative to the national dish of Malaysia.
HEALTHY NASI LEMAK
This healthy Nasi Lemak is a great alternative to the national dish of Malaysia
Ingredients
- Nasi Lemak:
- 1 cup brown rice or quinoa
- 1/3 cup coconut milk
- 1 cup water
- 1 pinch garam masala
- 1 slice ginger chopped
- A few pandan leaves Thai basil or lime leaves
- Sea salt to taste
- Baked spicy chicken:
- 100 g chicken pieces
- 1 tsp. ground cumin seeds
- 1 tsp. ground cumin seeds
- 1 tsp. turmeric fresh or ground
- 1 tsp. garam masala
- 1 tbsp. chili powder
- 2 tbsp. yogurt or coconut
- Sea salt and black pepper to taste
- Sambal:
- 6-12 red chilis fresh or dried, soaked in cold water for 15 minutes
- 2-3 red onions chopped
- 4 cloves garlic crushed
- 1 1/2 tsp. tamarind
- 2 tsp. coconut sugar
- Condiments:
- 1 x cucumber sliced
- 1 x dried anchovies ikan bilis - fry in a little coconut oil
- 2 -4 eggs softboiled or fried in coconut oil
- Fresh coriander optional
Instructions
- To make the rice or quinoa cook as normal including the other ingredients.
- To make the baked spicy chicken:
- Mix all the spices with the yogurt to make a thick paste.
- Rub thoroughly over the chicken and leave to marinate in the fridge for at least 3 hours or overnight.
- When it is ready to cook, pre-heat the oven to 180C.
- Bake for 30-40 minutes.
- To make the sambal:
- Blend chilis, garlic and onion until a thick paste forms.
- Heat coconut oil in a pan and stir-fry the paste until it separates from the oil.
- Add tamarind and coconut sugar, and continue to cook until the paste turns dark red.
- Add a little bit of water and continue to cook for a further 2 minutes.
- Add seasoning to taste.
- The paste can be stored in a air-tight container for up to a week in the fridge.
- To assemble:
- Spoon a portion of rice or quinoa onto the plate.
- Add a piece of chicken, egg, dried anchovies, cucumber slices and sambal and plenty of fresh coriander.
