Directions

To Prep

1. Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.

To Cook

1. Make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
2. 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 mins. 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 mins. Add toasted coconut, mix until combined. Set aside.

To Make the Sambal Belacan

1. 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.

To Make the Spiced Coconut Sauce

1. Blend the shallots, garlic, ginger and chillies together and add the oil over medium heat to wok or saucepan and stir fry the paste until fragrant.
2. Pour in coconut cream, chilli soaking liquid, fenugreek seeds, lemongrass, salt and palm sugar. Lower heat and reduce sauce until thick, about 10-15 mins.
3. Cook chicken over medium heat in a large saucepan with lid on until nearly cooked.
4. Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred.

To Cook the Nasi Kerabu

1. Add lemongrass and kaffir lime leaves into the rice cooker.
2. Infuse warm water with blue butterfly pea flowers for 15 mins.
3. Strain blue butterfly pea water over rice.

To Assemble the Dish

1. Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
2. 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.