Lemang with Spicy Chicken Rendang

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 4 bamboo tubes 4 bamboo tubes
• 500g chicken, cut into pieces 500g chicken, cut into pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons chili paste 2 tablespoons chili paste
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Soak the glutinous rice in water overnight. Drain the rice and set aside.
2. 2.
   In a large bowl, mix the soaked glutinous rice with coconut milk and salt until well combined.
3. 3.
   Prepare the bamboo tubes by cleaning them thoroughly and lining them with banana leaves.
4. 4.
   Fill the bamboo tubes with the rice mixture, leaving some space at the top for expansion.
5. 5.
   Place the bamboo tubes on a grill or over an open fire, and cook for about 2 hours, turning occasionally to ensure even cooking. The Lemang is ready when the rice is cooked and has a slightly chewy texture.
6. 6.
   While the Lemang is cooking, prepare the chicken rendang. Heat vegetable oil in a large pan over medium heat.
7. 7.
   Add the chopped onion, minced garlic, and grated ginger to the pan and sauté until fragrant.
8. 8.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
9. 9.
   Stir in the chili paste, turmeric powder, coriander powder, and cumin powder, and cook for another 2 minutes.
10. 10.
    Pour in the coconut milk and add the bruised lemongrass stalk. Reduce the heat to low and simmer for about 45 minutes, or until the chicken is tender and the sauce has thickened.
11. 11.
    Season with salt to taste.
12. 12.
    Serve the Lemang with the spicy chicken rendang and enjoy!

Treat your ingredients with care...

• Glutinous rice — Make sure to soak the rice overnight to achieve the desired texture.
• Chicken — For a more flavorful rendang, marinate the chicken in the spice mixture for a few hours before cooking.

Tips & Tricks

• To enhance the smoky flavor of the Lemang, you can wrap the bamboo tubes with banana leaves before filling them with the rice mixture.
• Adjust the amount of chili paste according to your spice preference.
• Leftover Lemang can be reheated by grilling or steaming it for a few minutes.
• Serve the Lemang and chicken rendang with a side of cucumber slices and sambal for a complete Malaysian meal.
• For a vegetarian version, you can replace the chicken with tofu or tempeh in the rendang.

Serving advice

Serve the Lemang with spicy chicken rendang on a large platter, garnished with fresh cilantro leaves. Accompany it with cucumber slices and sambal for an authentic Malaysian experience.

Presentation advice

Arrange the Lemang in the bamboo tubes on a banana leaf-lined platter. Place the chicken rendang in a separate bowl and sprinkle some chopped cilantro on top. Serve with cucumber slices and sambal on the side for a visually appealing presentation.