Nasi Bakar Aroma
Nasi Baker is translation to English as “Grilled Rice”. The rice is cooked with coconut milk and aromatic herbs then wrapped in banana leaves and grill so the aroma of the leaves is infused into the rice. Chicken can be added to the rice when grilling or it can be cooked separately and served as a set.
43 minutesPreparation time: 20 minutesDifficulty:MediumIngredients
- 6 cups Cooked rice
- 1 cup Coconut milk
- 1 tsp Salt
- 3 Banana leaves (boil for 3 minutes to soften it)
- 5 Lime leaves (roughly chopped)
- 2 Bay leaves
- 2 stalk Lemongrass (chopped)
- 6 cloves Garlic (chopped)
- 3 Red chilli (chopped)
- 8 Shallots (slice thinly)
- 2 tbsp Oil
For the chicken
- 6 Whole chicken leg
- 100 g Shallots
- 40 g Garlic
- 2 stalk Lemongrass
- 30 g Ginger
- 1 tbsp Curry powder
- 1 tsp Salt
- 1 tsp Black pepper
- 50 g Coconut milk
Garnish
- 10 Fish keropok
- A handful Mix ulam
- 6 tbsp Sambal belacan
Method
STEP 1
For the chicken, blend shallots, garlic, lemon grass, ginger, curry powder, salt, black pepper and coconut milk till smooth using Panasonic mixer grinder blender. Mix into chicken and marinate chicken for an hour in the fridge.
STEP 2
For the rice, mix rice with coconut milk and salt. Mix well.
STEP 3
Next mix lime leaves, bay leaves, lemongrass, garlic, red chilli, shallots and oil and bake in Panasonic big cubie oven using the convection function for 8 minutes at 160C. Then toss ingredients into rice mixture and mix well.
STEP 4
Spoon rice mixture into banana leaves and fold like a tube or parcel. Bake in Panasonic big cubie using grill function for 10 minutes. Set aside.
STEP 5
Preheat big cubie at 180C using convection function. For the chicken, place chicken onto Panasonic big cubie oven tray and bake for 25 minutes.
STEP 6
To assemble, cut a slit on the rice parcel and place onto a plate. Place the roasted chicken beside and garnish with mix ulam, keropok and sambal.
