The Malaysian way to serve chicken rice is with a ginger and spring onion paste
3 cups hot water
2 cups red lentils
2 tbsp vegetable oil
1 white onion, sliced
2 tbsp tomato paste
2 tsp paprika
1–2 tsp chilli flakes
1 tsp cumin
2 tsp salt, or to taste
Extra water, as required
In a large saucepan, bring the hot water to the boil. Add the red lentils, then reduce the heat, and leave to simmer for 20 minutes, stirring occasionally.
Pour the vegetable oil into a separate saucepan, and heat. Add the onion and cook until browned and soft.
Add the tomato paste, and stir through until combined with the oil and the onion. Simmer on very low heat for 10 minutes, to thicken the paste.
Add a dash of water, stir, then add the paprika, chilli flakes, cumin, and salt. Stir in an additional ¼ cup of water, then simmer for a further 10 minutes.
Combine the sauce with the cooked lentils. Stir through and serve.
Credits: Chef Ousmane 'Lentil as Anything'
Photo Credits: Sabina Hopfer, Ilura Press