Nasi Hujan Panas with Creamy Ayam Masak Merah

Ingredients

• 2 Tbsp Kimball Oyster Sauce  
• 3 Tbsp Butter  
• 30g Onion, Sliced  
• 1 Pip Garlic, Sliced  
• 10g Ginger, Thinly Sliced  
• 2 Pcs Pandan Leaves, Knotted  
• 2 Stalks Lemongrass, Bruised  
• 3 Cups Basmati Rice, Washed And Drained  
• 1 No Cinnamon Stick  
• 6 Nos Cloves  
• 2 Nos Star Anise  
• 6 Nos Cardamom  
• 2 Cups Water  
• 2 Cups Evaporated Creamer  
• 1 Tsp Salt  
• Red, Green & Yellow Food Colouring  

• 1 Cup Kimball Tomato Sauce  
• ½ Cup Kimball Chili Sauce 
• 3 Tbsp Kimball Tomato Puree 
• 600g Chicken, Cut Into Small Pieces 
• Salt To Taste  
• Oil For Frying  
• 100g Onion, Finely Diced 
• 2 Stalks Lemongrass, Bruised 
• 30g Ginger, Minced 
• 20g Garlic, Minced 
• 1 Cup water 
• ½ Cup Evaporated Creamer 
• 1 No Medium Onion, Thinly Sliced 
• 2 Nos Red Chili, Sliced 

Method

1. For nasi hujan panas, heat up butter in the rice cooker and sauté onion, garlic and ginger until fragrant. Then, add in pandan leaves, lemongrass and rice. Stir fry for 1-2 minutes.
2. Next, add in all spices and pour in water, evaporated creamer, Kimball Oyster Sauce and salt. Stir well and cook as per rice cooker instructions.
3. Once the rice is cooked, pour a few drops of food coloring onto the rice. Stir well and set aside.
4. For the creamy ayam masak merah, marinate chicken with salt for 10 minutes and pan fry until golden brown. Then, add in onions, lemongrass, ginger, garlic and continue stir fry for a further 10 minutes.
5. Next, add in all Kimball Sauces and stir well. Then, pour in water, evaporated creamer and simmer for 15 minutes or until chicken is cooked.
6. Lastly, add in onion slices and red Chili. Continue stir fry for a further 5 minutes. Dish up and serve with nasi hujan panas.