Creative Nasi Lemak with Coconut Rice and Spiced Chicken

This recipe for Nasi Lemak beautifully combines traditional Malaysian flavors with a creative twist. The fragrant coconut rice serves as the perfect base, topped with tender spiced chicken, crispy anchovies, and a refreshing cucumber salad. A homemade sambal adds a delightful kick, while roasted peanuts provide crunch. This dish is satisfying and balanced, making it a great choice for lunch or dinner, and caters to various dietary needs.

Ingredients:

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• 1 tsp salt
• 2 pandan leaves (optional)
• 500g chicken thighs, boneless and skinless
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp ground turmeric
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 cup fried anchovies
• 1/2 cup peanuts, roasted
• 2 cucumbers, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup sambal (store-bought or homemade)
• Fresh cilantro for garnish

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a rice cooker or pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaves. Cook according to the rice cooker instructions or simmer on low heat until the rice is fluffy and cooked through.
3. While the rice is cooking, prepare the chicken. In a bowl, mix the soy sauce, oyster sauce, honey, turmeric, chili powder, and black pepper. Add the chicken thighs and marinate for at least 30 minutes.
4. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side, or until fully cooked and nicely charred. Remove from heat and let it rest before slicing.
5. In a serving bowl, layer the coconut rice, sliced chicken, fried anchovies, roasted peanuts, cucumber slices, and red onion.
6. Serve with sambal on the side and garnish with fresh cilantro.