Nasi Lemak with Coconut Rice and Chicken Rendang (Nut-Free)

Ingredients

• 2 cups Long-grain rice
• 2 cans Coconut milk
• 3 leaves Pandan leaves
• 2 slices Ginger
• 1 tsp Salt
• about 680 g Chicken thighs
• 8 cloves Shallots
• 4 cloves Garlic
• 5.08 cm Ginger
• 2 tsp Turmeric powder
• 1-2 tbsp Chili paste (Sambal Oelek)
• 2 stalks Lemongrass
• 1 tsp Cumin
• 1 tsp Coriander
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tbsp Vegetable oil
• 1/2 cup Dried Anchovies (Ikan Bilis)
• 1 medium Cucumber
• 4 each Hard-boiled Eggs

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

Instructions

1. 1Rinse the 2 cups of long-grain rice thoroughly under cold water until the water runs clear. In a large, heavy-bottomed pot, combine the rinsed rice with the 2 cans of coconut milk, 3 pandan leaves (tied in a knot), 2 slices of ginger, and 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat (190.6°C / 190°C), then immediately reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 10 minutes.
2. 2While the rice cooks, prepare the chicken rendang. In a blender or food processor, combine the 8 shallots, 4 cloves of garlic, 5.08 cm of ginger, 2 teaspoons of turmeric powder, 1-2 tablespoons of chili paste, the white parts of 2 stalks of lemongrass (thinly sliced), 1 teaspoon of cumin, and 1 teaspoon of coriander. Blend until you have a smooth paste.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat (about 165°C / 160°C). Add the blended spice paste and cook, stirring constantly, for 5-7 minutes, until it is very fragrant and slightly darkened. Add the about 680 g of chicken thighs to the skillet and cook, stirring, until they are browned on all sides, about 5-8 minutes.
4. 4Pour in the remaining liquid from the 2 cans of coconut milk (if any was reserved), 2 tablespoons of soy sauce, and 1 tablespoon of sugar. Bring the mixture to a gentle simmer over medium heat (162.8°C / 160°C), then reduce the heat to low (121.1°C / 120°C). Cover the skillet and cook for 45-60 minutes, stirring occasionally, until the sauce has thickened to a rich, oily consistency and the chicken is very tender, reaching an internal temperature of 74°C.
5. 5About 5 minutes before the rendang is finished, fry the 1/2 cup of dried anchovies. Heat about 0.635 cm of vegetable oil in a small skillet over medium-high heat (190.6°C / 190°C). Add the dried anchovies and fry for 1-2 minutes, until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
6. 6Prepare the garnishes. Slice the 1 medium cucumber into thin rounds. Peel and halve the 4 hard-boiled eggs.
7. 7Serve the cooked coconut rice alongside the chicken rendang. Arrange the crispy fried anchovies, cucumber slices, and halved hard-boiled eggs around the rice and rendang.

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