Nasi Buli With Green Chicken Stew/Opor Ayam Hijau

Nasi/Rice Buli is  famous around the area of Mersing,Johor ,It is located at the south of peninsular Malaysia.It is usually served during festivals.In Pahang, it is known as Nasi Kebuli or Kebuli Rice.It was believed that the dish was brought to Mersing area by the Pahang community who had settled down there.This rice dish is accompanied by ,fish or ikan tongkol , chicken or beef and with an acar/pickled salad. I am pairing it with a tasty green chicken stew or opor ayam hijau. Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java.Opor ayam is also a popular dish for  festivities usually eaten with ketupat Its simple to prepare and goes well with any rice dishes .

2kg jasmine rice or basmati

5 ½ glass of water (or less)

½ cup of cooking oil

4 tbsp marjerine

4 screwpine leaves knotted/pandan leaves

11/2  tbsp rose water

Some shallot crisp

2 tbsp raisins(fried in oil or margarine)

Salt to taste

Spices

4 cinnamon sticks

4 cardamom

3 cloves

2 tbsp coriander seeds

½ tsp fenugreek seeds

To be pounded finely

2 nips garlic

2 cm ginger

6 rose shallots

Wrap the coriander seeds and fenugreek in a thin muslim cloth.Tie with a string tightly.

Heat oi with margarine,sauté cinnamon sticks,cardamom and cloves, add in the pounded ingredients and fry until fragrant.Add water , and the wrapped spices ,with screwpine leaves.Add in salt as well.Once the water start to simmer add in the washed and drained rice.Close lid and leave to cook until the water evaporates.Sprinkle with rose water and garnish with shallot crisp and raisins .

Green Chicken Stew

Ingredients:

125 ml cup Vegetable Oil
600 g  chicken , cut into 8 or 12 parts
500 ml /2 cups thick Coconut milk

3 sprigs Thai Basil Leaves (Daun Selasih)
Salt, Pepper and
Palm Sugar (Gula Melaka) to taste
Lime Juice to taste

Paste Ingredients: - to be Finely Pounded

100 g ounces Green Chilies
1 large Onion, peeled
10 Shallots (Red Onion), peeled
4 Coriander Roots
4 Coriander Leaves (Cilantro, Ketumbar)
2 cm / 1 inch Ginger, peeled
2 Lemongrass (Serai), finely sliced
2 Kaffir Lime Leaves ( Daun Limau Purut)
1 tsp roasted Shrimp Paste (Belacan )
2 Tbsp Coriander Powder (Serbuk Ketumbar)
2 Tbsp Fennel Powder

1 tbsp cumin powder
½  Tbsp  White Peppercorns grounded
1 cup water

Method:

Heat some oil, shallow fry the chicken lightly for about 3-4 mins.Dish out.(There is no need to fry until done )
Heat Oil and fry Paste ingredients until fragrant. Add in the slightly fried chicken.Add Coconut milk, and Thai Basil Leaves and simmer for 20 minutes.

Add in Kaffir Lime Leaves, Palm Sugar, Lime Juice and salt and pepper to taste. Continue to simmer for 3 minutes, and then serve.