Nasi Lemak Aroma Pandan With Ayam Goreng Berempah

Recipe by

QL Omega Eggs

Preparation time25 minutes

Cooking time40 minutes

Servings3 - 4 pax

Nasi Lemak

250 grice

150 mlcoconut cream

25 gginger

5 gsalt

1 stalk lemongrass, bruised

3pandan leaves

225 mlwater

3QL Omega Egg

3-4 tbsppeanuts, roasted

3-4 tbspanchovies, deep fried

1small cucumber, sliced

Sambal

Ayam Goreng Berempah

3whole chicken thighs

6 cloves garlic, blended

7shallots, blended

50 gginger, blended

15 gturmeric, blended

3 stalks lemongrass, blended

3 tbspchili powder

2 tbspmeat curry powder

½ tspcumin powder

½ tspfennel powder

½ tspcoriander powder

5 sprigs curry leaves

1 ½ tspsalt

1 tspsugar

1 ½ tbspcorn flour

oil for cooking

To prepare the nasi lemak, blend pandan leaves with water then strain.
In a rice cooker, add in washed rice, coconut cream, ginger, salt, lemongrass, pandan juice and cook.
In a saucepan, place QL Omega Eggs and fill the saucepan with water 2 inches above the QL Omega Eggs. Boil the QL Omega Eggs in the water of medium high heat until the water starts to simmer. Then turn the heat down to medium low for 8 – 9 minutes.
Pour off the hot water and fill the saucepan with the QL Omega Eggs with cold tap water. When the QL Omega Eggs are warm to touch you can peel off the shells.
To prepare the ayam berempah, wash and clean chicken thighs. Pat dry.
In a bowl, marinate the chicken with all the ingredients and keep in the chiller for at least one hour.
Heat oil and deep fry on medium fire until the chicken is well cooked.
Remove from oil and strain well.
Serve warm with nasi lemak.