Nasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)

Method

1. Shake the seeds out of the dried chilies and soak them in hot water for 20 minutes. Wash the rice until the water runs clear and drain. For the marinade, blend the white lower part of the lemongrass, the ginger and garlic with the turmeric, coriander, chili powder, salt and 1–2 tbsp of water to a fine paste. Rub it all over the chicken and marinate for 30 minutes.

   Add in this stepDried chilies 10 gJasmine rice 150 gLemongrass (for the marinade) 1Ginger (for the marinade) 15 gGarlic cloves (for the marinade) 3Ground turmeric 1 tspGround coriander 1 tspChili powder 1 tspSalt (for the marinade) ¾ tspBoneless chicken thighs, skin on (about 150 g each) 2

2. Put the rice, coconut milk, water, salt, pandan, bruised lemongrass and ginger slices in a 16 cm pot and bring to a boil over medium heat for 3 min. Stir once, cover, turn down to low heat and cook for 18 min. Turn off the heat and let it stand for 10 minutes.

   Add in this stepCoconut milk 150 mlWater 100 mlSalt (for the rice) ½ tspPandan leaves (knotted, optional) 1Lemongrass for the rice (bruised with a knife) ½Ginger slices (for the rice) 2

   medium heat→low heat

3. Grind the soaked chilies, shallots, garlic and belacan finely with 2 tbsp of water, add to the oil and fry over medium-low heat for 15 min, stirring. When the oil separates and floats and the paste is deep red-brown, add the onion rings, rinsed anchovies, tamarind water and palm sugar, turn down to low heat and simmer for 5 min. When the onion is soft, season with salt.

   Add in this stepShallots 3Garlic cloves (for the sambal) 2Belacan (shrimp paste) ½ tspCooking oil (for the sambal) 4 tbspRed onion, cut into rings (for the sambal) ½Dried anchovies for the sambal, rinsed 10 gTamarind water 1½ tbspPalm sugar (or brown sugar) 2 tspSalt (for the sambal) to taste

   medium-low heat→low heat

4. Pour the frying oil into a 22 cm pan and heat over medium heat. Fry the peanuts for 4 min and lift out, then fry the anchovies in the same oil for 3 min until light golden and lift out. They darken in their own heat, so take them out a little early. Keep the oil for the chicken.

   Add in this stepOil for frying 300 mlRaw peanuts (skin on) 30 gDried anchovies (ikan bilis, medium, heads and guts removed) 30 g

   medium heat

5. Dust the marinated chicken lightly with cornflour and lay it skin side down in the same oil. Shallow-fry over medium heat in 1 batch(es), 10 min in total, turning once, until the skin is crisp and brown and the juices run clear when you pierce the thickest part. Add the curry leaves for the last 30 seconds and lift them out with the chicken.

   Add in this stepCornflour 2 tbspCurry leaf sprigs (optional) 1

   medium heat

6. Gently lower the cold eggs into boiling water and cook over medium heat for 7 min, then plunge straight into iced water and peel. The yolks will be soft and jammy.

   Add in this stepEggs (fridge-cold) 2

   medium heat

7. Press the rice into a bowl and turn it out onto the plate in a dome. Slice the chicken and top with the crispy curry leaves. Arrange the sambal, halved eggs, fried anchovies and peanuts and sliced cucumber around it.

   Add in this stepCucumber ½