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Uduk Rice with Sambal & Kalasan Fried Chicken

i) Uduk Rice

Ingredients:
1 cup Rice, washed and drained
1 cup Fragrant rice, washed and drained
100 ml Thick coconut milk
2 ½ cup Water
1 stalk Lemongrass, lightly crushed
1 piece Pandan leaves, tie in knot
2 pieces Fresh bay leaf (Daun salam)
1 cm Ginger, crushed
1 cm Galangal, crushed
½ tsp AJI-NO-MOTO®
¾ tsp Salt
1 tsp Coriander powder

Method:
1. Insert all ingredients into the electric pot, stir well & let it cook.
2. Ready to serve with sambal & kalasan chicken.

ii) Sambal

Ingredients:
½ cup Cooking oil
8 Red chilli, remove seeds and cut into small pieces
5 Shallot, cut into half
2 clove Garlic, cut into half
1 Tomato, diced
1 tsp Shrimp paste
½ tsp AJI-NO-MOTO®
Enough Salt
1 sachet Pal Sweet® Sweetener

Method:
1. Heat up some oil, stir fry the red chili, shallot, garlic, tomato & shrimp paste. When the aroma arise, take out and blend until fine.
2. Heat up the left over oil, stir-fry the blended ingredient until it cook and add in AJI-NO-MOTO® dan salt.
3. Turn off the fire and add in Pal Sweet® Sweetener, stir well.

iii) Kalasan Fried Chicken

Ingredients:
3 pcs Whole chicken leg, cut into 4
1 tbsp Brown sugar
2 tbsp TUMIX® Chicken Stock
300 ml Coconut water
200 ml Water
2 pcs Fresh bay leaf (Daun salam)
Enough Cooking oil
Ingredients A: roughly blended
5 cloves Garlic
4 cm Galangal
4 stalk Lemongrass
2 cm Turmeric

Method:
1. Marinate chicken with the blended ingredient (A), brown sugar and TUMIX® Chicken Stock for an hour.
2. Remove the chicken from the marination ingredient, drained it.
3. Put in coconut water, water, bay leaf and chicken into the pot, boiled till the chicken is cooked.
4. Remove chicken and wipe till dry.
5. Heat up enough oil, fried the chicken till golden brown. Place aside.
6. Deep fried the marination ingredient till crispy and pour on top of chicken.

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