Marinate both the chicken wings with rendang paste and stingray with sambal chilli paste for at least 20 minutes.
Place the rinsed rice with water on an aluminium tray. Pour in coconut cream and mix well. Seal the tray with aluminium foil. Set aside for Step 4.
In the lower layer of the top basket of the Ninja DoubleStack™ XL Airfryer, lay out the banana fritters.
Place the aluminium tray from Step 2 on the metal tray as the upper layer.
In the lower layer of the bottom basket, lay out the marinated rendang chicken wings from Step 1 on baking paper.
Add on the metal tray as the upper layer of the bottom basket before placing the marinated sambal stingray on baking paper too.
Set the top basket to “Air Fry” mode at 195°C for 25 minutes, while the bottom basket to “Air Fry” mode at 200°C for 20 minutes. Then click “Sync” and “Start”.
Fluff the rice and start plating with the rest of the dishes. Garnish with coriander and tuck in!
