Simple Nasi Minyak with Chicken and Pickle
Ingredients
For nasi minyak
- 4 cups rice
- 2 tablespoons margarine
- 2 tablespoons ghee
- cinnamon, cardamom, cloves, star anise (4 pieces total)
- 5 small onions
- 4 cloves garlic
- 1-inch piece ginger
- 1 cup milk
- 1 tablespoon chicken stock powder
- salt to taste
- yellow food coloring
- water as needed
For ayam masak merah
- 1 whole chicken
- 7 large onions
- 4 cloves garlic
- a handful of dried chilies (soaked)
- chili sauce to taste
- tomato sauce to taste
- salt to taste
- sugar to taste
- tamarind paste to taste
- water as needed
- reserved chicken frying oil
For acar timun
- 1 cucumber
- 3 bird's eye chilies
- 2 large onions
- salt to taste
- sugar to taste
- vinegar to taste
Preparation
For nasi minyak
Slice the onions and ginger.
Heat the margarine and ghee.
Sauté the mixed spices.
Add the sliced ingredients and stir until fragrant.
Add the washed and drained rice and stir well.
Add the milk, yellow food coloring, water as needed, and salt, then stir well.
Cover the pot, reduce the heat, and cook until the rice is done.
Stir occasionally for even cooking.
Turn off the heat when the rice is cooked.
For ayam masak merah
Blend 5 large onions (reserve 2 sliced), garlic, and soaked dried chilies with a little water until smooth.
Heat the oil.
Sauté the blended mixture until fragrant.
Add chili sauce, tomato sauce, salt, sugar, and tamarind paste to taste.
Add a little water to make some sauce.
Stir well.
When everything is cooked and well combined, add the fried chicken and sliced onions.
Stir until evenly coated.
Turn off the heat.
For acar timun
Mix all ingredients to taste until well combined.
The pickle is ready to serve.
