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

Ingredients

• 2 cups Long-grain rice
• 4 cups Coconut milk
• 2 leaves Pandan leaves
• 1 inch Ginger
• 1 tsp Salt
• 1.5 lbs Chicken thighs
• 8 small Shallots
• 4 cloves Garlic
• 2 inches Ginger
• 2 stalks Lemongrass
• 8 whole Dried chilies
• 2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 can Coconut milk
• 2 tbsp Vegetable oil
• 1 tbsp Tamarind paste
• 1 tbsp Palm sugar
• 1 tsp Salt
• 4 whole Hard-boiled eggs
• 1 whole Cucumber
• 0.5 cup Ikan bilis (fried anchovies)

Instructions

1. 1Rinse the 2 cups of long-grain rice. In a large heavy-bottomed pot, combine the rinsed rice with the 4 cups of coconut milk, 2 pandan leaves, 1 inch of ginger (sliced), and 1 tsp of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Remove the pandan leaves and ginger slices before serving.
2. 2While the rice cooks, prepare the rendang paste. In a blender, combine the 8 small shallots, 4 cloves of garlic, 2 inches of ginger (peeled and roughly chopped), 2 stalks of lemongrass (trimmed and roughly chopped), 8 whole dried chilies (soaked in hot water for 10 minutes if you prefer less heat), 2 tsp of turmeric powder, 1 tsp of cumin powder, and 1 tsp of coriander powder. Blend until you have a smooth paste.
3. 3Heat 2 tbsp of vegetable oil in a large skillet or pot over medium-high heat (350°F / 175°C). Add the blended spice paste and cook, stirring constantly, for 5-7 minutes until it is very fragrant and slightly darkened.
4. 4Add the 1.5 lbs of chicken thighs to the skillet and cook, stirring, until the chicken is browned on all sides, about 5-8 minutes.
5. 5Pour in the 1 can of coconut milk, 1 tbsp of tamarind paste, 1 tbsp of palm sugar, and 1 tsp of salt. Stir everything together. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for 45 minutes, or until the sauce has thickened and the chicken is very tender. The chicken should reach an internal temperature of 165°F (74°C).
6. 6While the rendang simmers, prepare the accompaniments. Slice the 1 whole cucumber into thin rounds. Peel and halve the 4 whole hard-boiled eggs.
7. 7To serve, spoon the prepared coconut rice onto plates. Top with the chicken rendang, add the sliced cucumber, the halved hard-boiled eggs, and sprinkle with the 0.5 cup of ikan bilis (fried anchovies).

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