Nasi Lemak with Chicken Rendang (Shellfish-Free)

Ingredients

• 2 cups Basmati Rice
• 1 can Coconut Milk
• 3 leaves Pandan Leaves
• 2.54 cm Ginger
• about 680 g Chicken Thighs
• 6 pieces Shallots
• 4 cloves Garlic
• 2.54 cm Galangal
• 2 stalks Lemongrass
• 6 pieces Dried Chilies
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tbsp Tamarind Paste
• 1 tbsp Coconut Sugar
• 1 tsp Salt
• 4 pieces Hard-boiled Eggs
• 1 piece Cucumber
• 0.5 cup Peanuts

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

Instructions

1. 1Rinse the 2 cups of Basmati Rice under cold running water in a fine-mesh sieve until the water runs completely clear. Transfer the rinsed 2 cups of Basmati Rice to a large heavy-bottomed pot (at least 4-quart capacity), then add the 1 can of Coconut Milk, 3 leaves of Pandan Leaves, and the 2.54 cm of Ginger (sliced into 2-3 pieces). Bring the mixture to a gentle simmer over medium heat (approximately 148.9°C / 150°C), then reduce the heat to low (approximately 93.33°C / 95°C), cover the pot, and cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender; remove the pandan leaves and ginger pieces from the rice before serving.
2. 2While the rice cooks, prepare the rendang paste ingredients: peel and finely chop the 6 pieces of Shallots into 0.3175 cm pieces, peel and finely chop the 4 cloves of Garlic into 0.3175 cm pieces, peel the 2.54 cm of Galangal and finely chop it into 0.3175 cm pieces, and trim the tough ends from the 2 stalks of Lemongrass, remove the outer layers, and finely chop only the pale white parts into 0.3175 cm pieces. Place the chopped 6 pieces of Shallots, 4 cloves of Garlic, 2.54 cm of Galangal, 2 stalks of Lemongrass, and 6 pieces of Dried Chilies (remove seeds if you prefer less heat) into a blender or food processor.
3. 3Add the 1 tsp of Turmeric Powder, 1 tsp of Coriander Powder, and 0.5 tsp of Cumin Powder to the blender or food processor with the chopped ingredients. Blend everything together until a very smooth paste forms; if the mixture is too thick to blend, add 1 tablespoon of water, one teaspoon at a time, until it reaches a smooth consistency.
4. 4Heat a large skillet or pot (at least 25.4 cm diameter) over medium-high heat (177°C / 175°C). Add the blended paste to the hot skillet and cook, stirring constantly, for 5-7 minutes, or until the paste is very fragrant and has darkened slightly in color. Cut the about 680 g of Chicken Thighs into 3.81 cm bite-sized pieces, then add the cut about 680 g of Chicken Thighs to the skillet and cook, stirring frequently, for 5-8 minutes, or until the chicken pieces are browned on all sides.
5. 5Stir in the 1 tbsp of Tamarind Paste, 1 tbsp of Coconut Sugar, and 1 tsp of Salt into the skillet with the chicken and paste. Reduce the heat to medium-low (149°C / 150°C), cover the skillet, and simmer for 30-40 minutes, stirring occasionally to prevent sticking, until the chicken is completely tender and reaches an internal temperature of 74°C and the sauce has thickened to a rich, reduced consistency that coats the back of a spoon.
6. 6While the rendang simmers, slice the 1 piece of Cucumber into thin rounds and measure out the 0.5 cup of Peanuts. To serve, spoon the aromatic coconut rice onto individual plates, top generously with the Chicken Rendang, and arrange the 4 pieces of Hard-boiled Eggs (halved or quartered), the sliced 1 piece of Cucumber, and the 0.5 cup of Peanuts alongside.

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