Good morning here me will give you a recipe healthier nasi lemak which is interesting The way making it is very not too difficult. You just need to be careful to get results from healthier nasi lemak which has aroma and taste that can evoke our tastes.

So that the result of healthier nasi lemak, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare healthier nasi lemak the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings must exist for prepare

1. Prepare Marinade:
2. Prepare Banana Leaves, 1 Large + More For Plating
3. Prepare 1 TBSP Dried Shrimps,
4. Prepare 1 TBSP Dried Scallops,
5. Prepare 1 TBSP Dried Anchovies,
6. Prepare 4 Shallots Coarsely Chopped,
7. Use 1 Red Onion Coarsely Chopped,
8. Take 3 Cloves Garlic Coarsely Chopped,
9. Prepare Ginger Coarsely Chopped, 1"
10. Prepare Sambal, 2 Heaped TBSP Adjust To Preference
11. Take Pandan Leaves Tied Into Knot, 4
12. Prepare 1 Lemongrass White Part Only Crushed,
13. Prepare 1 TBSP Kecap Manis,
14. Prepare 1 TBSP Tamarind Juice,
15. Take Pinch Sea Salt,
16. Prepare Pinch Gula Melaka,
17. Take Chicken:
18. Prepare Chicken Breasts Skinless Boneless, 2 Large
19. Prepare 1 TSP Baking Soda,
20. Prepare Nasi Lemak:
21. Take 1 Star Anise,
22. Take 3 Cloves,
23. Take 1 Cinnamon Stick,
24. Prepare High Quality Olive Oil, 1 TBSP + 1 TBSP
25. Use 1 Yellow Onion Finely Minced,
26. Use Pinch Sea Salt,
27. Prepare Pinch Gula Melaka,
28. Prepare 3 Cloves Garlic Finely Minced,
29. Prepare Ginger Finely Minced, 1/2"
30. Take Pandan Leaves Tied Into Knot, 3
31. Use 1 Lemongrass White Part Only Crushed,
32. Prepare 220 g Rice Preferably Basmati or Jasmine,
33. Prepare 200 g Carbonated Water,
34. Prepare 125 g Coconut Milk,
35. Prepare Garnishes:
36. Prepare Pickled Cucumbers, Onions & Chilies, A Couple Each

Ingredients For Nasi Lemak Sambal Onions or shallots: No problem here. Wash the rice by rinsing and draining. Slice the onion and ginger into small pieces. The article on Tuesday described nasi lemak as "supremely delicious". "Yes, there's a bit more fat than is good for you (eat less rice to reduce), but it's balanced with lots of manganese, protein, and carbs. "The chili in the sambal also boosts the metabolism (depending which nutritionist you talk to)," according to the article.

Step by step to cook Healthier Nasi Lemak:

1. Check out my previous post on how to make your own sambal and pickle almost everything. (see recipe)
2. Prepare the marinade. Wash banana leaves thoroughly and pad them dry with a kitchen towel. Lightly toast the leaves over an open fire. Cut the leaves into strips, just wide enuff to slide into the 4 sides of the jars. Slide the leaves into the jars, covering 4 sides. Set aside. Add shrimps, scallops and anchovies into a bowl.
3. Add just enuff water to submerge and steam on medium for 10 mins. While steaming, add shallots, onion, garlic and ginger into a blender. Add just enuff water to get the blender blitzing. Blitz until smooth. After 10 mins, drain and discard the liquid. Add the dried seafood into the blender. Blitz until well combined and smooth. Transfer this mixture into a skillet. Turn the heat up to medium.
4. Add in sambal and stir to combine well. Add in pandan leaves, lemongrass, kecap manis and tamarind. Mix until well combined. Season with salt and gula melaka. Give it a final stir, remove from heat and set aside to cool down completely.
5. Prepare the chicken. Dice the chicken breasts into 1" cubes and transfer them into a large bowl. Add in baking soda, massage, coating the chicken well. Set aside for 15 mins. After 15 mins, wash the chicken thoroughly under running water. Transfer into a large bowl. Add in the sambal marinade and massage onto the chicken, coating well. Transfer the chicken into the prepared mason jars, including any leftover marinade. Marinate chilled in the fridge overnight.
6. The next day, prepare the rice. Toast star anise, cloves and cinnamon in a skillet until aromatic. Transfer into a spice grinder and blitz until powder forms. Set aside. In the same skillet over medium heat, add 1 TBSP of olive oil. Once the oil is heated up, add in the onion.
7. Season with salt and gula melaka. Saute until lightly caramelized. Add in garlic, ginger, pandan leaves and lemongrass. Saute until aromatic. Deglaze with 1 TBSP of olive oil.
8. Remove from heat and set aside. Wash rice under running water and drain. Repeat the washing process about 5 times or until the water is clear. Drain and add in all the onion mixture, including the pandan leaves and lemongrass. Add in the carbonated water and coconut milk. Season with salt and give it a stir to combine well. Cook in a rice cooker as per the manufacturer's instructions.
9. While the rice is cooking, cook the marinated chicken. Lay kitchen towel in a large pot. Make sure the towel sits inside the pot and not overhanging as it may catch fire during the cooking process. Add in the jars of marinated chicken. Fill the pot with water, leaving the jars about 1" above water. This will allow enuff air to circulate within the jars and prevent the jars from exploding.
10. Bring the water up to a rolling boil. Boil for 15 to 20 mins. Start the timer only when the water is boiling. Use a large enuff pot to accommodate the water and jars, or the water will overflow and cause a huge mess. Remove the jars from heat and carefully unlid. Transfer into a large bowl.
11. The rice would've been cooked too. Fluff the rice. Lay some banana leaves onto serving plates. Spoon the rice onto the leaves. Add the chicken and some of the sauce over the rice. Garnish with some pickling veg and chilies. Serve immediately.
12. For the detailed video recipe: https://youtu.be/4URBpnIAdO4
13. Done and ready to serve!

As an added bonus, the sambal contains chillies, which get their heat from an ingredient called capsaicin, and this boosts the metabolism. However, true Malaysia residents know that you don't need the excuse 'it's healthy' to eat nasi lemak. The reason is we do it is because it's delicious. You might scoff at a healthier version of our beloved rendang tok, but this recipe certainly does it justice by retaining its fragrance, flavour and spice kick. Of course, you can do this with Rice cooker.

relatives or to be inspiration for you who want to selling food. Hope it’s useful and good luck!