Lunch & dinner

Ayam bakar with rice and ulam

  • Lunch & dinner
  • Malay & Indonesian
  • 35 min hands-on
  • Halal

Ingredients

One standard portion

  • 115g halal chicken thigh, skinless
  • 90g jasmine rice (dry weight)
  • 5g coconut oil (1 tsp)
  • 60g cucumber
  • 40g ulam (raw greens)
  • 15g sambal

Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.

Per portion

Calories
586kcal
Protein
36g
Carbs
75g
Fat
16g

Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.

Method

  1. Marinate the chicken in a paste of lemongrass, garlic, shallot and turmeric.

  2. Grill twenty minutes, basting with the oil.

  3. Serve with the rice, ulam and sambal.

In a plan

This is one of the dishes our plans cook from, and plans serve it for lunch or dinner, or as the iftar meal in Ramadan. There, the halal chicken thigh, skinless, jasmine rice (dry weight) and coconut oil are weighed out to your own numbers; everything else stays as written.

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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.