Nasi Lemak with Chicken Rendang (Shellfish-Free)
Aromatic coconut rice served with tender chicken rendang, fried anchovies substitute, peanuts, cucumber, and a boiled egg. This version ensures no shellfish allergens are present.
25m prep + 60m cook4 servingsSafety: 92/100
Contains eggContains peanutSHELLFISH-free
650 cal|40g protein|60g carbs|30g fat|6g fiber
Ingredients
- 2 cups Basmati Rice
- 2 cups Coconut Milk
- 2 leaves Pandan Leaves
- 1 cup Water
- 1 tsp Salt
- 1 kg Chicken Thighs
- 4 tbsp Rendang Paste (Shellfish-Free)
- 1 can Coconut Milk
- 2 tbsp Vegetable Oil
- 1/2 cup Peanuts
- 1 large Cucumber
- 4 eggs Hard-boiled Eggs
- 1/4 cup Fried Chicken Skin
Instructions
- 1Rinse the rice and cook with coconut milk, pandan leaves, water, and salt in a rice cooker or pot.
- 2Marinate the chicken thighs with the rendang paste for at least 30 minutes.
- 3Heat vegetable oil in a pan and sauté the marinated chicken until cooked through and the sauce has thickened.
- 4Roast the peanuts until golden brown.
- 5Slice the cucumber and halve the hard-boiled eggs.
- 6Assemble the nasi lemak: rice, chicken rendang, peanuts, cucumber, egg, and fried chicken skin on each plate.
Substitutions
→ Fried Chicken Skin
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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