Exquisite Malaysian Brunch: Rendang-infused Scrambled Eggs with Coconut Rice & Lemon-Infused Green Tea

Allergens

Eggs, Coconut

Ingredients

• 4 large eggs
• 1/2 cup rendered chicken fat or coconut oil
• 2 tablespoons rendang spice mix (available in specialty stores)
• Salt, to taste
• Black pepper, freshly ground, to taste
• 1 cup jasmine rice
• 1 1/4 cups coconut milk
• 1 teaspoon pandan extract (optional)
• Lemon
• infused green tea

Instructions

1. In a medium saucepan, combine the jasmine rice with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and has absorbed all the water, about 15 20 minutes. Stir in the pandan extract if using, then set aside.
2. In a separate saucepan, toast the rendang spice mix over medium heat for 1 2 minutes, until fragrant. Add the rendered chicken fat or coconut oil and heat until melted.
3. Crack the eggs into a large mixing bowl, season with salt and freshly ground black pepper, and whisk to combine. Slowly pour the eggs into the spice mixture, stirring constantly until fully incorporated. Cook over low heat, stirring frequently, until the desired consistency is reached. Remove from heat and set aside.
4. To serve, scoop a generous portion of coconut rice onto each plate, followed by a dollop of rendang infused scrambled eggs. Garnish with fresh herbs and a drizzle of additional rendered chicken fat or coconut oil. Enjoy your meal accompanied by a steaming cup of lemon infused green tea.

Chef’s Insight

The key to perfect rendang-infused scrambled eggs is to stir constantly, ensuring a consistent distribution of spices throughout the eggs.

Notes

Make sure to use high-quality rendang spice mix for the best flavor profile.