- Blend all marinade ingredients into a paste and marinade the chicken in a bowl. Place in the fridge for at least an hour.
- Make sambal kelapa by dry frying the grated coconut over low heat until toasted. Remove from wok or pan and set aside.
- 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
- 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
- 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.
- 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.
- Cook chicken over medium heat in a large saucepan with lid on until nearly cooked.
- Transfer chicken to a hot grill and baste with the coconut sauce until nice and charred.
To Cook the Nasi Kerabu
- Add lemongrass and kaffir lime leaves into the rice cooker.
- Infuse warm water with blue butterfly pea flowers for 15 mins.
- Strain blue butterfly pea water over rice.
To Assemble the Dish
- Finely chop cabbage, snake beans, cucumber and mint. Combine with bean sprouts.
- 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.