Nasi Lemak with Sambal Chicken
A single portion of Malaysian cooking, ready in 39 minutes. About 1050 kcal and 60 g protein. It brings some heat.
Per portion
Calories from protein 23%, carbs 30%, fat 47%. Estimated from the ingredients.
Roughly £3.20 a portion.
Method
- 1
Rinse the rice, then put it in a small pan with 100 ml of the coconut milk, 50 ml water and a pinch of salt. Bring to the boil, stirring once, then cover, turn the heat to its lowest and cook for 12 minutes until the rice is tender and the liquid absorbed. If any liquid is left, cook uncovered for a minute or two more; don't drain it, the coconut milk is the flavour. Take off the heat and leave covered for 5 minutes. Cooking for more? Once it boils, let it bubble uncovered for 2–3 minutes before you cover it, and allow a few minutes longer: keep it covered until the rice is tender and the liquid absorbed.
- 2
Meanwhile, boil the egg (if using) for 8 minutes, then cool in cold water, peel and halve.
- 3
Fry the onion in a little oil for 8 minutes until soft, then stir in the sambal, tamarind paste, sugar and the rest of the coconut milk to make a quick, creamy sauce. Simmer for 2–3 minutes.
- 4
Add the sliced chicken and cook for 6–7 minutes until cooked through with no pink inside and coated in the sauce.
- 5
Serve the coconut rice with the sambal chicken, cucumber slices, halved boiled egg, peanuts and a lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/nasi-lemak-with-sambal-chicken/
