Nasi Lemak Sambal Chicken Recipes

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NASI LEMAK WITH SAMBAL CHICKEN

Make and share this Nasi Lemak With Sambal Chicken recipe from Food.com.

Provided by i_luv_maeda

Categories     Malaysian

Time 40m

Yield 2-4 Plates, 2-4 serving(s)

Number Of Ingredients 13



Nasi Lemak With Sambal Chicken image

Steps:

  • For the rice :.
  • Mix all the ingredients , and leave to cook for 10 minutes .
  • For the chicken :.
  • Cut and remove the seeds from the dried red chili , soak in boiling water for 5 minutes .
  • Drain the water , and blend it with 1 cup of water ; get chilli paste .
  • Chop the chicken into smaller pieces .
  • Dice the onion , ginger and garlic .
  • Saute the garlic and ginger in a pan , under low heat for 2 minutes .
  • Add the chili paste into the pan , and mix until fragrant ; around 3 minutes .
  • Add the water in the pan and cook for 5 minutes , until it thickens .
  • Add the chicken , and the salt , and cook for another 2 minutes .
  • Lastly , serve .

Nutrition Facts : Calories 2521, Fat 118.2, SaturatedFat 40.8, Cholesterol 172.5, Sodium 1515, Carbohydrate 291.2, Fiber 12.8, Sugar 23.9, Protein 74.3

1 cup coconut milk
2 pandan leaves (knot )
1/4 ginger (Sliced )
1 teaspoon salt
3 cups uncooked rice
1/2 chicken
8 dried red chilies
3 cups water
2 cloves onions
2 garlic
1/4 ginger
1/2 cup oil
1 pinch salt

SAMBAL NASI LEMAK

You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc.

Provided by ida ku zaifah

Categories     Breakfast

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 12



Sambal Nasi Lemak image

Steps:

  • Heat oil and saute' onions and garlic for 1 minute
  • Add chilli paste and belacan and fry till fragrant, about 3 minute.
  • Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
  • Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.

Nutrition Facts : Calories 305.2, Fat 27.3, SaturatedFat 4.1, Sodium 3.7, Carbohydrate 15.9, Fiber 1.3, Sugar 10.3, Protein 0.9

1/2 cup dried anchovy, fried (ikan bilis)
1/4 cup dried anchovy, extra, pounded
5 -6 tablespoons chili paste (soaked dried chillies in boiled water for 5 min, drain and blend mix with water)
2 onions, pounded
1 garlic clove, crushed
1 teaspoon shrimp paste (belacan)
2 tablespoons tamarind juice
1 big onion, sliced
1/2 cup oil
2/3-1 cup water
2 -4 tablespoons sugar
salt

NASI LEMAK SAMBAL CHICKEN

Make and share this Nasi Lemak Sambal Chicken recipe from Food.com.

Provided by i_luv_maeda

Categories     Malaysian

Time 40m

Yield 2 paltes, 2 serving(s)

Number Of Ingredients 13



Nasi Lemak Sambal Chicken image

Steps:

  • For Rice :.
  • Mix all the ingredients , and leave to cook for 10 minutes .
  • For Chicken :.
  • Cut and remove the seeds from the dried red chilli , soak in boiling water for 5 minutes .
  • Drain the water , and blend it with 1 cup of water ; get chilli paste .
  • Chop the chicken into smaller pieces .
  • Dice the onion , ginger and garlic .
  • Sauté the garlic and ginger in a pan , under low heat for 2 minutes .
  • Add the chilli paste into the pan , and mix until fragrant ; around 3 minutes .
  • Add the water in the pan and cook for 5 minutes , until it thickens .
  • Add the chicken , and the salt , and cook for another 2 minutes .
  • Lastly , serve .

Nutrition Facts : Calories 1431.6, Fat 74, SaturatedFat 24, Cholesterol 114.9, Sodium 755.8, Carbohydrate 147.6, Fiber 6.8, Sugar 13.2, Protein 44.7

1/2 cup coconut milk
2 cups water
2 pandan leaves
1/4 of a ginger (Sliced )
1/2 teaspoon salt
1 1/2 cups uncooked rice
1/3 a chicken
5 dried red chilies
3 cups water
1 clove onion
1 garlic
1/4 of a ginger
1/3 cup oil

NASI LEMAK

Enjoy Singaporean-style nasi lemak, with fragrant rice cooked in coconut milk, sambal (chilli sauce), a fried egg and a crunchy anchovy and peanut topping

Provided by Sandra Leong

Categories     Dinner

Time 55m

Number Of Ingredients 17



Nasi lemak image

Steps:

  • First, to prepare the rice, wash thoroughly in a sieve until the water runs clear. If you're using a rice cooker, put all the ingredients for the coconut rice in along with 1 tsp salt, 1 tsp sugar and 350ml water. When the rice is ready, leave the lid on for 10 mins before opening, then fluff the rice with a fork. If you're cooking rice on the hob, use a pan with a lid. Put all the ingredients for the rice in with 450ml water, 1 tsp salt and 1 tsp sugar on a high heat, bring to the boil, then cover. Simmer on a low heat for 10 mins, or until the liquid has evaporated. Let the rice sit with the lid on for another 10 mins. You should be able to see the individual rice grains. If the rice looks a bit wet, spread it out on a tray or into a colander to dry out before serving.
  • To make the sambal, tip all the ingredients, except the tamarind paste, with a big pinch of salt in a food processor, then blitz to a paste.
  • Stir-fry the sambal paste over a medium-high heat for 10-15 mins. The colour of the paste will darken and the oil will separate. Stir in the tamarind paste, and season to taste with salt and sugar. Leave to cool.
  • Heat enough oil in a pan to coat the base, then fry the peanuts until brown, and the dried anchovies until crisp. (You can also use roasted peanuts and skip frying them, if you like.) Remove the nuts and anchovies from the pan, then fry the eggs to your liking.
  • Divide the rice between plates - you can simply spoon it on, or fill a small bowl with a portion, then turn it out onto each plate. Top with the anchovies, peanuts, sliced cucumber, fried eggs and sambal.

Nutrition Facts : Calories 915 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 5.6 milligram of sodium

vegetable oil, for frying
500g jasmine rice
175ml coconut milk
2 pandan leaves, or 2-3 drops of pandan essence
1 lemongrass stalk
50g shallots, peeled
10g candlenuts, pounded
25g dried chillies, soaked for 30 mins, deseeded and cut into chunks
25g fresh chillies, deseeded and cut into chunks
10g belachan (shrimp paste)
10g sliced galangal, or 1 tsp galangal paste
10g lemongrass, white part only, sliced
½ tbsp tamarind paste
70g raw unsalted peanuts
100g dried anchovies
4 eggs
1 cucumber, thickly sliced

NASI LEMAK WITH SAMBAL CHICKEN MODIFIED

Make and share this Nasi Lemak With Sambal Chicken Modified recipe from Food.com.

Provided by i_luv_maeda

Categories     Whole Chicken

Time 40m

Yield 2-4 Plates, 2-4 serving(s)

Number Of Ingredients 14



Nasi Lemak With Sambal Chicken Modified image

Steps:

  • For Rice :.
  • Mix all the ingredients , and leave to cook for 10 minutes .
  • For Chicken :.
  • Cut and remove the seeds from the dried red chilli , soak in boiling water for 5 minutes .
  • Drain the water , and blend it with 1 cup of water ; get chilli paste .
  • Chop the chicken into smaller pieces .
  • Dice the onion , ginger and garlic .
  • Saute the garlic and ginger in a pan , under low heat for 2 minutes .
  • Add the chilli paste into the pan , and mix until fragrant ; around 3 minutes .
  • Add the water in the pan and cook for 5 minutes , until it thickens .
  • Add the chicken , and the salt , and cook for another 2 minutes .
  • Lastly , serve .

Nutrition Facts : Calories 2157.2, Fat 84.1, SaturatedFat 31.5, Cholesterol 172.5, Sodium 912.4, Carbohydrate 276.4, Fiber 10.7, Sugar 18, Protein 71.2

3/4 cup coconut milk
2 cups water
2 pandan leaves (knotted )
1/4 of a gingerroot (Sliced )
1/2 teaspoon salt
3 cups uncooked rice
1/2 a chicken (skinned )
6 dried red chilies
3 cups water
1 1/2 cloves onions
1 1/2 garlic
1/4 of a gingerroot
1/4 cup oil
1 pinch salt

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