Nasi Lemak Sambal Belacan With Chicken Curry

Living abroad can make one miss our local cuisine especially Malaysia's national dish, "nasi lemak", a rich coconut and screw pine leaf infused rice dish, with savoury accompaniments such as a fiery sambal belacan and fried anchovies. Hence I was determined to recreate this dish that will certainly evoke a memory of home.


Prep time 20 minute(s) Cook time 40 minute(s) Total time 60 minute(s) Yield 4 person(s)

Tips

If possible, use fresh coconut milk in the chicken curry but if not readily available, substitute with evaporated milk.

Ingredients

Spice Paste For Chicken Curry
2 stalks lemongrass
2 pieces candlenut
2 cloves garlic
3 pieces shallots
1 thumb sized piece ginger
15 grams dried chillies
Sambal Belacan Spice Paste
25 grams dried chillies
4 pieces shallots
3 cloves garlic
15 grams ikan bilis
1 thumb sized piece belacan
Rest Of The Ingredients
6 pieces chicken thighs
8-10 slices cucumber
20 grams ikan bilis
One egg
Rice
3 cups rice
200mls santan
3 pieces tied into a knot screw pine leaves
1 thumb sized piece ginger
Chicken Curry Paste (Additional )
1 packet chicken curry paste
100 mls coconut milk
2 pieces cloves
1 piece star anise

Instructions

1

Blend the spice paste for the chicken curry, then fry in oil together with the cloves and star anise until fragrant.

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2

Add in the chicken thighs and coconut milk and simmer for 30 mins then set aside.

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3

Wash the rice with water until the water drains clear then add in the screw pine leaves, coconut milk and ginger and cook in an electric rice cooker.

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4

Blend the spice paste for the sambal Belacan and fry in oil for 10 mins until the colour of the paste darkens and the oil bubbles to the surface.

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5

Fry the ikan bilis until crispy in oil. Slice the cucumber thinly. Slice a hard boiled egg into half.

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6

Assemble all the components of the dish and serve.

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