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.
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Ingredients
- 2 cups Basmati Rice
- 2 cups Coconut Milk
- 2 leaves Pandan Leaves
- 1 cup Water
- 1 tsp Salt
- 1000 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Rinse the 2 cups of Basmati Rice under cold water until the water runs clear. In a medium heavy-bottomed pot with a lid (or a rice cooker), combine the rinsed 2 cups of Basmati Rice, 2 cups of Coconut Milk, 2 Pandan Leaves, 1 cup of Water, and 1 tsp of Salt. If using a pot, bring the mixture to a boil over medium-high heat (175-190°C), then immediately reduce heat to low (200-225°F / 95-105°C), cover tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove the pot from heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.
- 2Place the 1000 g of Chicken Thighs in a large bowl and add the 4 tbsp of Rendang Paste (Shellfish-Free). Toss until the chicken is evenly coated, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 3Heat the 2 tbsp of Vegetable Oil in a large (about 25-30 cm) skillet or Dutch oven over medium-high heat (175-190°C). Add the marinated 1000 g of Chicken Thighs and sear for 3-5 minutes per side until lightly browned. Pour in the 1 can of Coconut Milk, bring to a simmer, then reduce heat to medium-low (122–135°C), cover, and cook for 30-40 minutes, stirring occasionally, until the chicken reaches an internal temperature of 74°C and is very tender. Remove the lid and continue cooking, stirring frequently, for 10-15 minutes until the sauce has thickened significantly and coats the chicken.
- 4While the chicken cooks, preheat a small dry skillet over medium heat (150-160°C). Add the 1/2 cup of Peanuts and roast for 5-8 minutes, stirring constantly, until they are golden brown and fragrant. Transfer the roasted peanuts to a plate to cool completely.
- 5Slice the 1 large Cucumber into about 0.64 cm (0.6 cm) thick rounds. Carefully halve the 4 Hard-boiled Eggs lengthwise.
- 6Fluff the cooked rice with a fork and divide it evenly among 4 serving plates. On each plate, arrange a portion of the Chicken Rendang, a quarter of the sliced 1 large Cucumber, two halved 4 Hard-boiled Eggs, a sprinkle of the roasted 1/2 cup of Peanuts, and a portion of the 1/4 cup of Fried Chicken Skin.
Substitutions
Fried Anchovies → Fried Chicken Skin
Avoid shellfish allergen, maintain crispy texture.
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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