Malaysian Nasi lemak with Rendang Chickenby May Foong
1 tsp salt
375-400ml coconut milk
5 pandanusleaves, knotted
3 chicken drumstick(approx 500g)
1 jar WORLDFOODS RENDANG COOKING Sauce
1 bird eye chili(optional)
2 boiled egg,cut into half
1. Wash rice until clean then drain. Put rice and salt in a rice cooker.
2. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.)
3. Cook rice until dry then use a wooden ladle to loosen the grains.Keep rice warm before serving with other condiments.
B) Malaysian Rendang Chicken
1.Heat 2 tablespoon of oil in a saucepan.
2.Add in WORLDFOODS Rendang Curry Sauce followed by chicken drumstick.
3.Simmer for 20mins until the chicken is thoroughly cook.
4.Serve with Coconut Rice.Garnish with cucumber, roasted peanuts, boiled egg, roasted anchovies.
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