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Uduk Rice with Sambal & Kalasan Fried Chicken

i) Uduk Rice

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

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

ii) Sambal

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

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

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

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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