Served 4
Ingredients
300g PaddyKing Mixed Jasmine Rice ( soaked for 30 minutes)
450g Water
1 no Japanese Cucumber, Thinly Sliced
2 nos Russet Potatoes , Peeled and Rough Cut
Ayam Lemak Rempah
2nos Whole Boneless Chicken leg, Rinsed
1tsp Turmeric Powder
1tbsp Sugar
1tsp Salt
½ tsp Pepper
5pcs Lime Leaves
2 pcs Lemongrass
20g Belachan, Toasted
150g Coconut Cream
200g Water
Chili Paste
200g Red Onion }
5pcs Candlenuts } blend together
1pc Chili Padi }
10 pcs Dried Red Chili, Soaked }
100 ml Cooking Oil
Method
Cooked the Mixed Jasmine rice in a rice cooker .
Season the chicken leg with turmeric powder, salt, pepper and set aside.
In a wok pan, add 100g of cooking oil and fry the paste, belachan, lemongrass, for 10 mins and add the chicken . Mixed well.
Add lime leaves, water and stir well. Cover the lid and cooked for about 15 minutes. Check doneness time to time. When chicken is cooked, removed from wok and add the potatoes . Cooked potatoes till almost cooked then add in coconut cream. Return the chicken into the pot and mixed well. Taste to season.
Garnish with pickled cucumber , Coriander leaves and spring onion.