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Ingredients
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600g Rice
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100ml Thick coconut milk
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500ml Water
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4 Pandan leaves
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1 tbsp Cooking oil
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Spice ingredients
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1 stalk Lemongrass, lightly smashed
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3 slices Ginger
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5 Shallots, lightly smashed
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Seasoning
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2 tbsp MAGGI Less Salt Concentrated Chicken Stock
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Garnishing
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1 stalk Chinese celery, chopped
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2 tbsp Fried shallots
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Method
| 1. |
Heat wok, add cooking oil and fry spice ingredients till aromatic. |
| 2. |
Add in coconut milk, water and pandan leaves, boil for 10 mintues. Add in MAGGI Less Salt Concentrated Chicken Stock. |
| 3. |
Toss in rice and boiled coconut milk mixture into rice cooker. |
| 4. |
When rice cooked, serve with sambal Ikan Billis and peanuts. |
Sambal Ikan Billis & Peanuts
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45 mins |
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4 persons |
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Ingredients
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250g Anchovies (Ikan Billis), washed and drained
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250g Peanuts, adequate amount of cooking Oil
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Sambal Chillies Ingredients
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150g MAGGI Chilli & Garlic Sauce
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100g MAGGI Tomato Sauce
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10 Dried chillies, soaked & drained
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10 Red chillies
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150g Shallots
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6 Candlenuts
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½ tbsp Belacan, shrimp paste
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(Grind the above ingredients, except MAGGI Tomato Sauce and MAGGI Less Salt Chilli & Garlic Sauce )
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2 stalks Lemongrass, smashed adequate amount of cooking oil
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Seasoning
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½ cube MAGGI Less Salt Ikan Billis Stock Cube
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2 tbsp Sugar
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Method
| 1. |
Heat oil, fry grinded ingredients till aromatic, add in lemongrass and fry till oil appear. |
| 2. |
Add in MAGGI Chilli & Garlic Sauce and MAGGI Tomato Sauce stir well, add in sugar and fry for 2 minutes. |
| 3. |
This dish is to serve with Nasi Lemak. |
Baked Turmeric Chicken
with Coconut Milk
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40 mins |
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4 persons |
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Ingredients
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1.2kg Chicken thigh, To marinate with 1 tbsp of MAGGI Less Salt Concentrated
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Chicken Stock and season for 20 minutes.
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500ml Water
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4 Pandan leaves
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1 tbsp Cooking oil
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Paste Ingredients (Ground into paste)
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80g Shallots
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3 cloves Garlic
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Marinade seasoning
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2 tsp Turmeric powder
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100ml Thick coconut milk
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2 tsp Sugar
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Garnishing
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1 stalk Chinese celery, chopped
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2 tbsp Fried shallots
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Method
| 1. |
Marinate mix marinade chicken thigh with marinade seasoning and ground paste, set aside for 40 minutes. |
| 2. |
Preheat oven at 180°C for 10 minutes, and bake chicken for about 40 minutes. Flip the chicken every 10 minutes. |
| 3. |
This dish is to serve with Nasi Lemak. |
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