🍜 Malaysian
gluten-free
Chicken Rendang
Rich, slow-cooked dry curry with tender chicken in aromatic coconut and spice paste.
120 min
6
480 cal
Medium32g protein
Ingredients
For 4 servings
- 2 cups Jasmine rice
- 1 can Coconut milk
- 2 pieces Pandan leaves
- 1 inch Ginger
- 1/2 cup Dried anchovies
- 1/2 cup Roasted peanuts
- 4 pieces Eggs
- 1 medium Cucumber
- 1/2 cup Sambal (chili paste)
- 1 tsp Salt
Instructions
1
Wash rice and drain. Add to rice cooker with coconut milk and water (1:1 ratio).
2
Add pandan leaves, ginger slices, and salt. Cook until done.
3
Fry anchovies until crispy. Drain on paper towels.
4
Hard boil or fry eggs. Slice cucumber.
5
Make sambal: Blend dried chilies, shallots, and tamarind. Fry until oil separates.
6
Fluff coconut rice and remove pandan and ginger.
7
Arrange rice on plate with all accompaniments around it.
8
Serve with sambal on the side.
Tip: Traditionally wrapped in banana leaf for extra fragrance.
Nutrition Facts
Per serving
520
Calories
18g
Protein
58g
Carbs
24g
Fat
3g
Fiber
720mg
Sodium
Frequently Asked Questions
Is Nasi Lemak halal?
Yes, this Nasi Lemak recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Nasi Lemak?
Nasi Lemak takes 20 minutes to prepare and 30 minutes to cook, for a total of 50 minutes.
How many calories are in Nasi Lemak?
One serving contains 520 calories, with 18g protein, 58g carbs, and 24g fat.
Can I meal prep Nasi Lemak?
Yes! Nasi Lemak is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
