Nasi Lemak with EB Tempura Chicken Nuggets
The iconic Malaysian dish gets a
Ingredients
Coconut milksteamed rice
- 2 cups rice
- 3 screwpine leaves, tie them into a knot
- 1 can coconut milk(5.6 oz. / 150 ml-180 ml)
- salt to taste
- Some water
SambalIkan Bilis (Dried Anchovies Sambal)
- 1/2 red onion
- 1 cup ikan bilis / dried anchovies
- 1 clove garlic
- 4 shallots
- 10 dried chillies
- 1 tsp belacan, prawn paste
- 1/4 tsp salt
- 1 tbsp sugar
Other ingredients
- 1 pkt EB Tempura Chicken Nuggets
- 2 hard-boiled eggs cut into half
- 1 small cucumber cut into slices, and then quartered
Instructions
Coconut milk steamed rice
- Rinse and drain your rice like you would cook rice. Combine the coconut oil milk, a sprinkle of salt, and a splash of water in a mixing bowl. Cook your rice with the pandan leaves added in.
Sambal Ikan Bilis (Dried Anchovies Sambal)
- Drain the water after rinsing the dried anchovies. Fry the anchovies until lightly brown, then set them aside.
- Pound the prawn paste with shallots, garlic, and deseeded dry chillies using a mortar and pestle. You may also use a food processor to ground them.
- The red onion should be sliced into rings. Soak the tamarind pulp for 15 minutes in water. Constantly squeeze the tamarind to extract the flavour into the water. Save the tamarind juice after draining the pulp.
- In a skillet, heat some oil and cook the spice paste until aromatic. Add the onion rings to the mix. Stir in the ikan bilis well. Combine the tamarind juice, salt, and sugar in a mixing bowl. Simmer, occasionally stirring, until the gravy thickens. Set aside.
Other ingredients
- Air Fry EB chicken nuggets at 200c for 7 minutes. Or deep fry at 170c for 3-4 minutes until golden brown. Set aside.
- Cut the cucumber into slices.
- Serve the steamed coconut milk rice with a dollop of sambal ikan bilis on top, fried chicken nuggets, cucumber slices, hard-boiled eggs, and fried fish.