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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Rice : | 2. Mix all the ingredients , and leave to cook for 10 minutes . | 3. For Chicken : | 4. Cut and remove the seeds from the dried red chilli , soak in boiling water for 5 minutes . | 5. Drain the water , and blend it with 1 cup of water ; get chilli paste . | 6. Chop the chicken into smaller pieces . | 7. Dice the onion , ginger and garlic . | 8. Saute the garlic and ginger in a pan , under low heat for 2 minutes . | 9. Add the chilli paste into the pan , and mix until fragrant ; around 3 minutes . | 10. Add the water in the pan and cook for 5 minutes , until it thickens . | 11. Add the chicken , and the salt , and cook for another 2 minutes . | 12. Lastly , serve . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
water	2	cups		0.0	0.0	0.0	0.0
pandan leaf	2		knotted	-	-	-	-
gingerroot	1/4		Sliced	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
rice	3	cups	uncooked	2106.0	464.139	38.6685	3.3930000000000002
chicken	1/2		skinned	-	-	-	-
red chilies	6			-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
onion	1 1/2	1/2		96.0	22.416	2.64	0.24
garlic	1 1/2	1/2		6.705	1.4877	0.2862	0.0225
gingerroot	1/4			-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.