Home Made Nasi Lemak
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Ingredients
600g Rice |
100ml Thick coconut milk |
500ml Water |
4 Pandan leaves |
1 tbsp Cooking oil |
Spice ingredients
1 stalk Lemongrass, lightly smashed |
3 slices Ginger |
5 Shallots, lightly smashed |
Seasoning
2 tbsp MAGGI Less Salt Concentrated Chicken Stock |
Garnishing
1 stalk Chinese celery, chopped |
2 tbsp Fried shallots |
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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Ingredients
250g Anchovies (Ikan Billis), washed and drained |
250g Peanuts, adequate amount of cooking Oil |
Sambal Chillies Ingredients
150g MAGGI Chilli & Garlic Sauce |
100g MAGGI Tomato Sauce |
10 Dried chillies, soaked & drained |
10 Red chillies |
150g Shallots |
6 Candlenuts |
½ tbsp Belacan, shrimp paste |
(Grind the above ingredients, except MAGGI Tomato Sauce and MAGGI Less Salt Chilli & Garlic Sauce ) |
2 stalks Lemongrass, smashed adequate amount of cooking oil |
Seasoning
½ cube MAGGI Less Salt Ikan Billis Stock Cube |
2 tbsp Sugar |
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
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Ingredients
1.2kg Chicken thigh, To marinate with 1 tbsp of MAGGI Less Salt Concentrated |
Chicken Stock and season for 20 minutes. |
500ml Water |
4 Pandan leaves |
1 tbsp Cooking oil |
Paste Ingredients (Ground into paste)
80g Shallots |
3 cloves Garlic |
Marinade seasoning
2 tsp Turmeric powder |
100ml Thick coconut milk |
2 tsp Sugar |
Garnishing
1 stalk Chinese celery, chopped |
2 tbsp Fried shallots |
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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