Nasi Lemak

Method

1. 1

   In a mixer jar add all the ingredients except the fish and blend it into a coarse paste.

   Kashmiri Dry Red ChilliPalm JaggeryTamarind PasteSmall Onion (Shallots)GingerGarlicLemongrassGreen Chilli

2. 2

   In a pan pour oil and add the paste and cook for 5-6 minutes on a moderate flame while stirring continuously until the raw flavour disappears. Add ½ Cup water to prevent the paste from burning. Add the optional mushroom powder, Kashmiri red chilli powder and soy sauce and give it a good mix. Add the dried fish and another ½ Cup water and cook for 4-5 minutes on a moderate flame until the fish is hydrated and the pungent flavour reduces and set aside.

   Sunflower OilMushroom Soup PowderKashmiri Red Chilli PowderSoy SauceWaterDried FishWater

3. 3

   In a pan add oil and all the aromatics and saute for 30 seconds.

   Sunflower OilCinnamonBay LeavesGreen CardamomLemongrassGarlic

4. 4

   Then add the soaked rice to it and saute gently for 30 more seconds. Pour coconut milk, water and salt, mix gently and bring it to a boil. Once it reaches a boil, reduce the flame to simmer and cook cover for 12 minutes.

   SaltWaterKewra WaterBasmati RiceCoconut Milk

5. 5

   In a mixing bowl add all the ingredients and let it marinate for 30 minutes.

   Boneless Chicken ThighsLemon JuiceCoriander PowderOnion PowderBlack Pepper PowderRed Chilli PowderTurmeric PowderSoy SauceGinger Garlic PasteSaltCorn FlourBaking Powder

6. 6

   Deep fry until golden brown in a moderate flame.

   Sunflower OilPeanutsCucumber