Ingredients
Main Ingredients
- 4 chicken drumsticks, 4 Chicken thighs (bone in)
- 4 gold shallots
- 3 cloves of garlic
- 2.5cm piece of ginger
- 1 stalk lemongrass
- 9 gold shallots
- 3 cloves of garlic
- 2.5cm piece of ginger
- 5 dried chillies soaked in 1/2 cup water
- 400ml coconut cream
- 1/4 tsp fenugreek seeds
- 3 stalks lemongrass, crushed
- 1 tsp salt
- 1 tsp palm sugar
- 1Tbsp peanut oil
- 1 small coconut, grated
- 4 sardines
- 2.5cm piece of ginger
- 5 gold shallots
- 3 stalks lemongrass
- 10 black peppercorns
- 1 tsp salt
- 1 tsp palm sugar
- 4 long red chillies
- 4 birds eye chillies
- 10g toasted belacan
- 2 limes
- 1 tsp palm sugar
- 2 cups jasmine rice
- 1 stalk lemongrass
- 6 kaffir lime leaves, torn
- 20 dried blue butterfly pea flowers
- 600ml warm water
- 150g bean sprouts
- 80g cabbage,
- 50g snake beans
- 50g cucumber
- small handful of mint
- 4 salted duck eggs
- fish crackers
Method
- Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.
- While chicken is marinating make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
- Fry sardines over medium heat until dry and crumbly. Blend shallots, ginger, lemongrass, black pepper, salt and palm sugar into paste. Fry paste over medium heat for a few minutes. Return sardines to wok and combine with paste. Reduce heat to low and continue to cook sardine/paste mixture until very dry and crumbly, about 10-15 minutes. Add toasted coconut, mix until combined. Set aside.
- Now to make the sambal belacan, pound chillies and belacan in mortar and pestle until combined. Add the juice of the 2 limes and palm sugar. mix well and set aside.
- Now move on to making the spiced coconut sauce for the chicken by blending the shallots, garlic, ginger and chillies together, (dont throw away the soaking liquid) and over medium heat add oil to wok or saucepan and stir fry the paste until fragrant. Pour in coconut cream, chilli soaking liquid, fenugreek seeds, lemongrass, salt and palm sugar. Lower heat and reduce sauce until thick (about 10-15 minutes)
- Cook chicken over medium heat in a large saucepan with lid on until nearly cooked. Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred. Reserve a little sauce for the plate
- For the nasi kerabu, wash rice and throw it into a rice cooker, add lemongrass and kaffir lime leaves. Infuse warm water with blue butterfly pea flowers for 15 minutes. Strain blue butterfly pea water over rice. Cook rice. Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
- To assemble the dish, add a small bowl of rice to the middle of your plate and arrange a chicken drumstick and thigh, sambal kelapa, bean sprout salad, salted eggs and fish crackers around the rice. finish off with a bowl of sambal belacan and some warmed reserved spiced coconut sauce.
- Enjoy!!
Brands and product used
- TCC - Coconut Cream
