Padang Rice Recipe
Make your own Nasi Padang menu for your family at home. It's healthier and tastes no less delicious than the one at Padang Restaurant. Equipped with vegetables, chili sauce, and two types of simple Padang side dishes. Delicious curry chicken, and Padang special eggs that are dense and perfectly fluffy.
Ingredients
- Chicken Curry:
- Chicken - 500 grams
- Lemongrass, bruised - 2 sticks
- Galangal - 2 finger joints
- Kaffir lime leaves - 4 pieces
- Thick coconut milk - 500 ml
- Salt to taste
- Sugar - to taste
- Ground spices:
- Red chilies - 5 pieces
- Shallots - 5 grains
- Garlic - 3 cloves
- Candlenut - 2 grains
- Turmeric - 1 knuckle
- Ginger - 1 knuckle
- Coriander - 1 tsp
- Nutmeg powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Green Sambalado:
- Big green chilies - 10 pieces
- Green cayenne pepper - 5 pieces
- Green tomatoes - 1 piece
- Shallots - 3 grains
- Salt to taste
- Sugar - to taste
- Complementary:
- Padang omelet - to taste
- Boiled cassava leaves - to taste
- See Mother's Recipe Version
Plans
- Chicken curry: Puree all the spices, then stir-fry with lemongrass, galangal and lime leaves until fragrant.
- Add chicken, mix well. Cook until the chicken changes color.
- Add coconut milk, season with salt and sugar until it tastes just right.
- Cook over low heat until the chicken is cooked and the gravy thickens.
- Green Sambalado: Boil all the chili ingredients until soft, chilies, tomatoes and shallots. Then grind the sambal coarsely, add salt and sugar to taste. Fry briefly in cooking oil. Sambal is ready to be served.
- Arrange the rice on a serving plate, add boiled cassava leaves, Padang omelet, green chili sauce and chicken curry along with the sauce.
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