By Chai, Eat Like Malaysian.
First, make the paste by combining all spice paste ingredients in a food processor. Mix until a smooth paste is formed.
Stir fry paste with 1/2 cup of oil in a pot until fragrant.
Add in all other ingredients (chicken, etc) and bring to the boil.
Cover pot with lid and cook on a high heat for 20 minutes.
Serve with coconut rice.
Wash and drain rice.
Add the rest of the ingredients into a rice cooker and cook as normal.
When it is done, fluff it and serve it hot.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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