Rendang Daging Nasi Bakar

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1 pack of MyChef Rice
1 pack of MyChef Rendang Daging
4 cloves Shallots
3 cloves Garlic
1 stalk of Lemongrass
1 Egg
3 pieces of Bay Leaves
200 ml of Coconut Milk
50 gr small Anchovies
Banana Leaves
Fresh Thai basil for topping (Daun Kemangi)


1. Heat your saucepan/pot in medium heat, add 1 tbsp of olive oil. Cut in half the shallots and garlic and add it to the pan. Smash the lemongrass using the back of your knife and add it to the pan with the bay leaves. Cook it for 1 minute until it smells aromatic.
2. Add coconut milk, season with salt, pepper, and sugar.
3. Add the MyChef rice to the pan, stir it for 1 minute, and cover it in low heat.
4. Boil your egg in a hot water and deep fry the anchovies until it’s crispy and strain it.
5. In a different pan, stir fry the crispy anchovies with the Rendang Daging.
6. Cut your hard-boiled egg into 4 pieces.
7. Prepare your banana leaves, you are going to roll all of the rice in those banana leaves like you roll sushi, so adjust the measurement as you like. Use at least 2 layers of banana leaves.
7. After the rice is cooked, divide it into 4 portions, spread out all of your filling including the Thai basil on top of the rice. Roll it and secure the sides of the banana leaves using toothpicks.
8. Grill the rolled rice in a griddle pan. You want to trap all of the aromatics that come from the banana leaves to the rice. Grill both sides of the rolled rice. After it looks burnt enough, it is ready to serve.

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