Nasi Lemak

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

GingerGarlicLemongrassGreen ChilliKashmiri Dry Red ChilliPalm JaggeryTamarind PasteSmall Onion (Shallots)

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.

OilWaterMushroom Soup PowderWaterKashmiri Red Chilli PowderSoy SauceDried Fish

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

OilCinnamonBay LeavesGreen CardamomGarlicLemongrass

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.

Basmati RiceCoconut MilkWaterSaltKewra Water

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

Deep fry until golden brown in a moderate flame.

OilPeanutsCucumber