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

Ingredients

• 4 cups Coconut Milk
• 2 cups Basmati Rice
• 4 leaves Pandan Leaves
• 1 teaspoon Salt
• 1.5 lbs Chicken Thighs
• 8-10 pieces Dried Chilies
• 8 pieces Shallots
• 6 cloves Garlic
• 2 inch Ginger
• 1 tablespoon Turmeric
• 2 stalks Lemongrass
• 1 inch Galangal
• 5 leaves Kaffir Lime Leaves
• 2 tablespoons Tamarind Paste
• 2 tablespoons Palm Sugar
• 4 pieces Hard-boiled Eggs
• 1/2 cup Dried Anchovies
• 1 piece Cucumber
• 2 tablespoons Peanut Oil

Instructions

1. 1Rinse the 2 cups of Basmati Rice in a fine-mesh sieve under cold running water until the water runs clear. Combine the rinsed rice, 4 cups of Coconut Milk, 4 Pandan Leaves (tied into a knot), and 1 teaspoon of Salt in a medium saucepan with a tight-fitting lid. Bring the mixture to a boil over medium-high heat (300°F / 150°C), then immediately reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove the pot from the heat and let it stand, covered, for 10 minutes.
2. 2While the rice cooks, prepare the rendang paste: soak the 8-10 Dried Chilies in hot water for 10 minutes to soften, then drain. Combine the soaked chilies, 8 Shallots (peeled and roughly chopped), 6 cloves Garlic (peeled), a 2-inch piece of Ginger (peeled and roughly chopped), 1 tablespoon Turmeric, 2 stalks Lemongrass (trimmed and roughly chopped), and a 1-inch piece of Galangal (peeled and roughly chopped) in a blender or food processor. Blend until a smooth paste forms, adding a tablespoon of water if needed to help it blend.
3. 3Heat the 2 tablespoons of Peanut Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (275°F / 135°C). Add the blended rendang paste and 5 Kaffir Lime Leaves. Cook, stirring constantly, for 5-7 minutes, or until the paste is very fragrant and has darkened slightly. Add the 1.5 lbs of Chicken Thighs (cut into bite-sized pieces if desired) and stir to coat them evenly with the paste, cooking for 2-3 minutes until the chicken is no longer pink on the outside.
4. 4Stir in the 2 tablespoons of Tamarind Paste, 2 tablespoons of Palm Sugar, and 1 cup of Coconut Milk (from the original 4 cups). Bring the mixture to a gentle simmer over medium heat (250°F / 120°C). Reduce the heat to low (200°F / 95°C), cover the pot, and cook for 45-60 minutes, stirring occasionally to prevent sticking. The chicken should be very tender and the sauce should have thickened to a rich, oily consistency.
5. 5While the rendang simmers, fry the 1/2 cup of Dried Anchovies in a small skillet over medium-high heat (300°F / 150°C) with a thin layer of oil (if needed, or dry fry) for 2-3 minutes, or until they are golden brown and crispy. Drain them on paper towels.
6. 6Prepare the serving platter: thinly slice the 1 piece of Cucumber. Arrange the cooked coconut rice on serving plates. Top with the chicken rendang, 4 Hard-boiled Eggs (halved or quartered), the crispy fried anchovies, and the sliced cucumber.

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