Coconut rice with garnish
INGREDIENTS:
For the coconut rice:
250 g long-grain rice
200 ml coconut milk
300 ml water
1 pandan leaf
1 sprig lemongrass
2 cm fresh ginger
1 teaspoon sugar
1 level teaspoon salt
For the chicken:
3 chicken legs
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon of turmeric
1 teaspoon garam masala
1 teaspoon chili
2 tablespoons yogurt
black pepper
salt
For the dried anchovies:
120 g dried anchovies
1 cup hot water (250 ml)
2 tablespoons sunflower oil
For the spicy garnish (sambal ikan bilis):
half of the fried anchovies
2 tablespoons sunflower oil
300 ml water
1 garlic clove
1 onion head (red is best for this)
2 tablespoons shrimp paste
1-2 tablespoons spicy tomato paste (sambal oelek)
2 tablespoons tomato puree
1 tablespoon tamarind sauce
½ teaspoon salt
1 cucumber
200 g peeled peanuts
an egg for each portion
banana leaves for serving
PREPARATION:
Chicken
Rinse the chicken legs, dry them with kitchen paper and cut them in two. Season them with salt and pepper. Mix the remaining spices and yogurt in a bowl. Pour the mixture on the chicken legs and rub it into them. Let them marinate for at least 1 hour. Then transfer them to a tray, sprinkle them with a thin stream of sunflower oil and roast them for 40 minutes in a pre-heated oven at 200°C.
Dried anchovies
Rinse the dried anchovy and soak it for half an hour in 1 cup of warm water. Then transfer it to a pan with the oil. Fry for about 1-2 minutes on high heat until it browns. Set aside half of it for the spicy garnish, the other half will be for serving.
Spicy garnish
Cut the onion into half-moons and the garlic into small pieces. Put the garlic, shrimp paste and oil in a pan. Fry briefly and add the onion. Cook, stirring constantly, until the onion softens. Add the two tomato purees and the sugar. Stir and add the anchovies, water, tamarind and salt. Cook, stirring occasionally, until all the liquid has evaporated.
Rice
Wash the rice well under running water and transfer it to a pot or a rice cooker. Add the coconut milk, water, pandan leaf, lemon grass, peeled ginger, sugar and salt. When the liquid boils, reduce the heat and cook covered for 15 minutes without stirring. Then withdraw from the heat and let the rice rest for 20 minutes without peeling it.
Boil the eggs and peel them. Cut the cucumber into circles. Fry the peanuts in a pan with a little oil for a short time.
Start serving by putting a banana leaf on the plate, in the middle of which form a pile of coconut rice.
Around the rice serve a piece of chicken, a boiled egg, fried peanuts, some of the spicy side dish, fried anchovies and cucumber.
