Nasi Campur

Ingredients(for 1 plate with rice and assorted sides)

• 1 cup White rice (preferably local fragrant rice)
• 150g Chicken breast (skinless, boneless)
• 1 cup Long beans (chopped)
• 1 medium Carrot (julienned)
• 2 tbsp Santan (coconut milk) (light version)
• 1 Pandan leaf (knotted)
• 1 stalk Lemongrass (bruised)
• 1/2 tsp Belacan (shrimp paste) (toasted) - optional
• 1 Red chili (sliced) - optional
• 1 tbsp Low-sodium soy sauce
• 1/2 Onion (sliced)
• 1 tbsp Cooking oil (can use canola or sunflower)
• to taste Salt
• 1/2 Cucumber (sliced, for garnish) - optional

Instructions

1. 1

   Rinse the rice and cook with pandan leaf and lemongrass in a rice cooker. Add 2 tbsp santan and a pinch of salt for fragrance.

   15 minutes

   Using pandan and lemongrass infuses the rice with authentic Malaysian aroma.

2. 2

   While rice is cooking, season chicken breast with a little salt and half the soy sauce. Grill or pan-sear until cooked through, then slice.

   10 minutes

   Grilling adds a smoky flavor and keeps the chicken lean.

3. 3

   Heat oil in a wok. Sauté onions, add belacan, and fry until aromatic. Add long beans and carrot, stir-fry quickly, then drizzle with remaining soy sauce.

   5 minutes

   Do not overcook veggies to retain crunch and nutrients.

4. 4

   Prepare sambal by blending red chili with a pinch of salt and a dash of lime if desired. Serve as a spicy condiment.

   3 minutes

   Use less chili for a milder flavor suitable for kids.