Name: Chicken Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5 servings
Cuisine: Malaysian
Ingredients: 2.5 litre Water; 1 whole Chicken; 4 Shallots, blended; 4 cloves Garlic, blended; 1 inch Ginger, blended; 2 tbsp Oyster Sauce; 2 tbsp Sweet Soy Sauce; 3 tsp TUMIX® Chicken Stock; Cooking Oil (Enough to fry); 500 g Rice; 2 tbsp Butter; 5 cloves Garlic, chopped; 1 inch Ginger, sliced; 1 stick Cinnamon; 1 Star Anise; 2 Cardamom Pods; 2 Pandan Leaves; 600 ml Chicken Broth; 1½ tbsp TUMIX® Chicken Stock; 1 tbsp Cooking Oil; 1 clove Garlic, chopped; 150 ml Chicken Broth; 2 tbsp Soy Sauce; ½ tbsp Oyster Sauce; 7 Red Chilies; 3 cloves Garlic; ½ inch Ginger; 150 ml Water; 1 tbsp Chili Sauce; 1 tbsp Tomato Sauce

A flavourful Indonesian-inspired beef dish featuring tender beef simmered in a fragrant coconut gravy with spices and kerisik, delivering a rich, savoury taste in every bite.

Ingredients

Item	Cost
Cooking oil	5 tbsp
Shallots, minced	6 pcs
Garlic, minced	6 cloves
Ginger, minced	1 ½ inches
Chili paste	6 tbsp
Lemongrass, bruised	2 stalks
Beef, thinly sliced (same size) and blanched	1.5 kg
Water, more if needed	500 ml
Dark soy sauce	2 tbsp
Coconut milk	400 ml
Coconut paste (kerisik)	1 ½ tbsp
AJI-NO-MOTO®	2 tsp
Salt	2 tsp
Red chili, sliced, as garnishing	1 no
Green chili, sliced, as garnishing	1 no

Method

Heat oil, saute shallots, garlic, ginger, chili paste and lemongrass until fragrant.
Add blanched beef and stir until evenly mixed.
Add water, let it boils. Cover and simmer.
When beef is tender, add dark soy sauce, coconut milk, kerisik, AJI-NO-MOTO® and salt.
Cook until gravy thickens, then garnish with red and green chilies before serve.