Sticky Turmeric Rice (Nasi Kunyit)

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Ingredients

  • 1/2 jar Mak Tok's Rendang Chilli Paste
  • 4 pcs Boneless chicken thighs (cubed)
  • 200ml Coconut milk
  • 1/2 teaspoon Salt
  • 2 Potatoes (boiled and cubed)
  • some Water
  • 3 tbsp Desiccated coconut
  • 1.5 cups Glutinous rice
  • 1 tsp Turmeric powder
  • 2 tbsp Coconut milk
  • 1 pc Parchment paper

Method

Sticky Turmeric Rice

1) Soak the glutinous rice overnight or for at leat 2 hours with a cup of water and turmeric powder.

2) Line parchment paper on a wide baking tin and place the glutinous rice on it. Spread evenly. Drizzle 2 tbsp of coconut milk over the rice. Season with a pinch of salt.

3) Steam the glutinous rice for 20-30 minutes.

Chicken Rendang (side dish)

1) Add chicken thighs, boiled potatoes, a jar Mak Tok’s Rendang Chilli Paste and 2 tablespoon of water into a pot. Bring it to a boil before lowering the heat and allow it to simmer for the next 15 mins without the lid. (add water sparingly to avoid the curry/rendang to dry out).

2) Pour the coconut milk in the rendang and mix well. Continue stirring and allow it to come to a boil over medium heat.

3) Add desiccated coconut and serve with sticky turmeric rice.

Top tip:

  1. Substitute the parchment paper with multiple pandan leaves for that ultimate aroma.
  2. Use toasted desiccated coconut to give the rendang an extra nutty flavour.
Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted