Nasi Lemak

INGREDIENTS: Ayam goreng (fried chicken): - 8 chicken drumsticks - 5 cloves garlic - 3 small onions/shallots - 3 stalks lemongrass - 2 inch ginger - 1 tbsp coriander - 1 tbsp turmeric - 1 cup rice flour - 1/4 cup cornstarch (optnl) - 1/4 cup tapioca flour (optnl) - Salt & pepper Sambal Ikan Bilis: - 2 cups dried anchovies - 2 red onions - 1 cup soaked dried chili - 6 garlic cloves - 2 inch ginger - 3 stalks lemongrass - 1 tbsp shrimp paste - 3 tbsp sugar - 2 tbsp tamarind paste Nasi Lemak: - 2 cups jasmine/basmati rice, washed and soaked for 30mins - 1 can coconut milk - 1 cup water - 1 pandan leaf, knotted - 1 shallot, sliced - 2 inch ginger, julienned - 4 garlic cloves, sliced - 3 lemongrass stalks - 2 tsp salt Sides: - hard boiled eggs - sliced cucumber - roasted peanuts INSTRUCTIONS: - To make fried chicken, grind shallots, lemongrass, ginger and garlic into a paste. Add to chicken along w spices and rice flour. Add water as needed to create a thick batter. Marinate for at least 30mins and deep fry at 165C for around 15mins or until chicken is crispy. You may also double fry it at a higher temp for maximum crunchyness. - To make sambal, blend soaked dried chilies, shallots, garlic, ginger and lemongrass into a paste. Fry in about 1/4 cup of oil for about 20 mins on low heat. Add in crispy anchovies which have been fried into the sauce along with tamarind paste and sugar to taste. - To make Nasi lemak, soak washed rice for 30mins in water, drain, add in your sliced garlic, shallots, lemongrass, ginger and pandan, 1 can of coconut milk, salt and water. Bring to a boil, cook on low heat for 15 mins and allow to rest covered for another 15. - Serve your rice with fried chicken, sambal, cucumbers, boiled egg, peanuts and enjoy! ❤️