Nasi Lemak with Sunflower Seed Garnish

Ingredients

• 2 cups Long-grain rice
• 2 cups Coconut milk
• 1 cup Water
• 3 leaves Pandan leaves
• 1 inch Ginger
• 1 teaspoon Salt
• 4 pieces Chicken drumsticks
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Garlic powder
• 4 large Eggs
• 1 medium Cucumber
• 2 tablespoons Sunflower seeds
• 2 tablespoons Cooking oil
• 1 teaspoon Dried shrimp paste (belacan)
• 2 Red chilies
• 4 Shallots
• 2 cloves Garlic
• 1 inch Ginger
• 1 tablespoon Sugar
• 1 tablespoon Vinegar

Instructions

1. 1Rinse the 2 cups of long-grain rice under cold water until the water runs clear. In a large heavy-bottomed pot, combine the rinsed rice with 2 cups of coconut milk, 1 cup of water, 3 pandan leaves (knotted), the 1 inch of ginger (sliced), and 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 10 minutes.
2. 2While the rice is cooking, pat the 4 chicken drumsticks dry with paper towels. In a medium bowl, combine the chicken drumsticks with 1 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, and 1/2 teaspoon of garlic powder, ensuring each piece is evenly coated. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned chicken drumsticks to the hot oil and fry for 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
3. 3Place the 4 large eggs in a medium saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the hard-boiled eggs and cut each in half lengthwise.
4. 4Wash the 1 medium cucumber and slice it into 1/4-inch thick rounds.
5. 5Place a small, dry skillet over medium heat. Add the 2 tablespoons of sunflower seeds and toast for 3-5 minutes, stirring frequently, until they are lightly golden brown and fragrant. Remove them from the pan immediately to prevent burning and set aside.
6. 6Prepare the sambal: In a mortar and pestle or a small food processor, grind together 1 teaspoon of dried shrimp paste, 2 red chilies (stems removed), 4 shallots (peeled and quartered), 2 cloves of garlic (peeled), and the remaining 1 inch of ginger (peeled and roughly chopped) until a smooth paste forms. Heat 1 tablespoon of cooking oil (from the initial 2 tablespoons, if any remains, or use a fresh tablespoon) in a small saucepan over medium heat. Add the ground paste and cook, stirring constantly, for 5-7 minutes until it is very fragrant and has darkened slightly. Stir in 1 tablespoon of sugar and 1 tablespoon of vinegar, and cook for another minute until the sugar has dissolved.
7. 7To serve, spoon the fragrant coconut rice onto plates. Arrange the fried chicken drumsticks, halved hard-boiled eggs, and sliced cucumber alongside the rice. Dollop a generous amount of the sambal onto each plate. Finally, garnish the dish with the toasted 2 tablespoons of sunflower seeds.

Substitutions

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