serves
4
prep
10 minutes
cook
1:30 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 1 large red onion, roughly chopped
- 4 garlic cloves
- 2.5 cm piece ginger, sliced
- 3 tbsp ghee or butter
- 1 cinnamon stick
- 1 star anise
- 2 cardamom pods
- 400 g (2 cups) basmati rice, washed, soaked for 30 minutes, then drained
- 1 tbsp tomato paste
- 100 g (¾ cup) frozen baby peas
- 250 ml (1 cup) milk
- 500 ml (2 cups) chicken stock (recipe below) or water
- 1 pandan leaf, knotted and torn
- 1 tsp salt, or to taste
- crispy fried shallots, to garnish
Stok ayam (chicken stock)
Makes about 1 litre (4 cups)
- 1 kg chicken bones or carcasses
- 2 garlic cloves, finely chopped
- 2 tbsp grated ginger
- pinch of salt
Instructions
- To make the chicken stock, place the chicken bones, garlic, ginger, salt and 2 litres (8 cups) water in a large stockpot. Make sure the water completely covers the chicken.
- Bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour or until the stock has reduced and has a rich umami flavour. Strain through a fine-mesh sieve, discarding the solids, and transfer to an airtight container. The stock can be stored in the fridge for up to 3 days or in the freezer for up to 6 months.
- To make the nasi tomato, place the onion, garlic and ginger in a blender or a food processor and blend to a smooth paste.
- Melt the ghee or butter in a wok or frying pan over medium heat, add the paste and cook, stirring, until aromatic. Add the cinnamon stick, star anise and cardamom pods and sauté for 5–10 seconds. Add the rice and stir for another 30 seconds until it is well coated in the buttery spice mixture. Stir in the tomato paste and peas, then transfer the mixture to a rice cooker.
- Add the milk, stock or water and pandan leaf to the rice cooker pot and stir everything together well. Season to taste with salt, then cook according to the manufacturer's instructions.
- Fluff up the rice with a fork, garnish with a generous sprinkling of fried shallots and serve.
Notes
• You can replace the chicken bones with a whole chicken (about 1.2 kg) or chicken pieces (about 12 pieces) if you are planning to use the stock to make chicken rice or any other dish requiring chicken meat.
• Because this stock freezes well, it's worth doubling or tripling the quantities and storing the excess in the freezer for a quick meal another time.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
