Keto Nasi Lemak (Soy-Free)

Ingredients

• 4 cups Cauliflower Rice
• 1 can Coconut Milk
• 2 Pandan Leaves
• 4 Hard-Boiled Eggs
• 1 Cucumber
• 1/4 cup Anchovies (Ikan Bilis)
• 4 tbsp Sambal Sauce (Soy-Free)
• 4 Chicken Drumsticks
• 1 tsp Turmeric
• 2.54 cm Ginger
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of cauliflower rice, 1 can of coconut milk, and 2 pandan leaves. Bring to a simmer over medium heat (162.8°C / 163°C) and cook for 15 to 20 minutes, or until the cauliflower rice is tender and has absorbed most of the liquid. Remove and discard the 2 pandan leaves.
2. 2While the cauliflower rice simmers, prepare the chicken. In a bowl, toss the 4 chicken drumsticks with 1 tsp turmeric, 2.54 cm of grated ginger, and 2 minced cloves of garlic. Heat a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the seasoned chicken drumsticks and cook for 20 to 25 minutes, turning occasionally, until cooked through and golden brown. The internal temperature should reach 74°C.
3. 3In a separate small skillet, heat 1/4 cup of neutral oil (like avocado or coconut oil, not listed but implied for frying) over medium-high heat (190.6°C / 190°C). Add the 1/4 cup of anchovies (ikan bilis) and fry for 2 to 3 minutes, or until they are crispy and golden. Remove the anchovies with a slotted spoon and drain them on paper towels.
4. 4Slice the 1 cucumber into thin rounds. Halve the 4 hard-boiled eggs.
5. 5To serve, spoon the fragrant cauliflower rice onto plates. Arrange the cooked chicken drumsticks, crispy anchovies, sliced cucumber, and halved hard-boiled eggs alongside the rice. Drizzle each serving with 1 tbsp of the 4 tbsp soy-free sambal sauce.

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