“Scrumptious Gluten-Free Malaysian Breakfast Feast: Nasi Lemak with Satay Chicken and Coconut Rice”

Allergens

None (gluten-free)

Ingredients

• 2 cups jasmine rice, rinsed
• 4 chicken breasts, boneless and skinless
• 1/2 cup smooth peanut butter
• 1/4 cup coconut milk
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon vegetable oil
• 1 cup unsweetened shredded coconut
• 1 cup water
• 1/2 cup roasted peanuts
• Sambal (chili paste), as needed
• 4 hard
• boiled eggs
• Cucumber, sliced
• Fried ikan bilis (anchovies)

Instructions

1. In a large pot, combine rinsed jasmine rice, shredded coconut, and water. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes or until the rice is cooked through and tender. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
2. In a small bowl, mix together peanut butter, coconut milk, salt, and black pepper to taste. Set aside.
3. Season chicken breasts with salt and black pepper. Heat vegetable oil in a pan over medium heat. Sear the chicken on both sides for 3 4 minutes until golden brown. Lower the heat and cook for an additional 10 12 minutes or until fully cooked through, basting occasionally with the peanut butter mixture. Remove from heat and let rest for 5 minutes before slicing.
4. Arrange coconut rice on a serving platter, creating a bed for the other ingredients. Top with sliced satay chicken, hard boiled eggs, cucumber slices, sambal to taste, and roasted peanuts.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable dining experience. The tenderness of satay chicken pairs perfectly with the creaminess of coconut rice, while the crunchy peanuts add a delightful contrast.

Notes

Feel free to add or remove ingredients based on personal preferences or dietary restrictions.