Pandan Nasi Lemak with Tumeric Chicken

Lately a lot of blogger friends serving pandan nasi lemak (coconut fragrant rice with screwpine leaves extract). They inspire me to cook and serve it to my family too :) 

 Besides sweet sambal (recipe here) and fried anchovies I serve pandan nasi lemak with chicken dish as well, tumeric chicken.

I omitted the chilli as my kids can't tolerate spiciness. They couldn't eat much either due to the substantial amount of tumeric powder used in the spice mixture, that causes numbness in the mouth. As for me I enjoy this flavourful dish.

Pandan Coconut Rice

Ingredients:

3 cups rice, rinsed and drained (used Jasmine rice if you prefer)
1 cup coconut milk

2½ cups water

1 tablespoon homemade pandan extract

½ teaspoon salt

3 pandan leaves, knotted

Methods:
1. Place rice together with all the ingredients into rice cooker. Leave aside for 30 minutes.

2. With a fork lightly stir the rice mixture. Press ‘Start’ to cook the rice. Once cooked leave it to rest for 15 minutes. Give the rice a stir to fluff up the rice before serving.

Tumeric chicken recipe adapted with minor modification from 3hungry tummies' kitchen

Tumeric Chicken 

Ingredients:

(A)

500 g of skinless chicken thighs, cut into manageable pieces

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon of turmeric powder

*1 tablespoon of spice mix (see below)

(B)

½ an onion, peeled and cut into chunks

1 cup water or stock

½ pieces of chicken cube (omit, if using chicken stock)

2 tablespoons of honey or brown sugar

5-6 long beans, tailed and cut into bite size, blanched

2 whole bird chilies (only add at the end of cooking time )

*(C)Spice mix

i) wet spices

3 large shallots, peeled and roughly cut

6 cloves garlic, peeled

1 lemongrass (white part only) 

1 cm piece ginger, slice thinly

5 candlenuts

3 bird chilies (optional)

ii) dry spices

1 tablespoon turmeric powder

½ tablespoon cumin powder

½ tablespoon coriander powder

½ teaspoon salt

~First prepare the spice mix by putting all wet spices in a blender and process till fine paste. Mix in the dry spices and set aside.

Methods:

1. Marinate the chicken with salt, pepper, tumeric powder and a tablespoon of the spice mix. Let chicken to marinate for at least an hour. 

2. Add about a tablespoon of cooking oil in wok, arrange the marinated chicken pieces inside and brown the chicken until golden all over, remove and set aside.

3. Without washing the wok, add in about 2 tablespoons of cooking oil. Pour in the spice mixture and cook on medium heat until the oil separate. 

4. Add onion and return browned chicken pieces into the wok. Stir fry for a minute, then add in water, chicken cube (or stock) and sugar. Taste the seasoning. Add in blanched long beans and whole chilies when about to dish out.

I'm sharing this post to

Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Joceline from Butter. Flour and Me, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.