Nasi Kukus Ayam Goreng Berempah (East Coast Malaysian Steamed Rice with Spiced Fried Chicken)

Steps

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1. 1
   Prepare the lemongrass by removing the outer hard layer and cutting the white part into 1.5-inch segments. Slice galangal thinly; roughly chop ginger and onion; mince shallots and garlic.
   ▶ ≈1:35
2. 2
   Measure out fennel seeds and coriander seeds. Alternatively, powdered versions can be used if preferred.
   ▶ ≈2:24
3. 3
   Blend the lemongrass with a little water until it forms fine, hair-like strands. Reserve the blending liquid.
   ▶ ≈2:31
4. 4
   Blend all the roughly chopped ingredients and spice seeds with the reserved lemongrass water until smooth.
   ▶ ≈2:52
5. 5
   Cut the chicken into 10 pieces. Mix the blended paste with seasoning powder, meat curry powder, salt, turmeric powder, and chili paste in a bowl.
   ▶ ≈3:11
6. 6
   Add rice flour and the blended lemongrass strands; mix until the marinade is thick enough to coat but not too wet. Stir in curry leaves.
   ▶ ≈3:37
7. 7
   Cover the marinated chicken with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
   ▶ ≈4:25
8. 8
   For the curry, roughly chop shallots, garlic, ginger, and galangal.
   ▶ ≈4:38
9. 9
   Prepare the vegetables: wash long beans and eggplant.
   ▶ ≈5:05
10. 10
    Mix chicken curry powder with kerutuk powder and dissolve in water.
    ▶ ≈5:25
11. 11
    Heat the oil and fry the four-spice blend (cinnamon, star anise, cardamom, cloves) and curry leaves until fragrant.
    ▶ ≈5:51
12. 12
    Add the shallots, garlic, ginger, and galangal and stir-fry until the oil separates and the mixture becomes aromatic.
    ▶ ≈6:11
13. 13
    Pour in the curry and kerutuk spice mixture and fry until the oil separates again.
    ▶ ≈6:35
14. 14
    Add the chicken feet and bones along with water. Reduce heat and simmer.
    ▶ ≈6:53
15. 15
    Once the chicken is tender, stir in the coconut milk and turmeric powder. Add more water to make the curry more liquid.
    ▶ ≈7:17
16. 16
    Add palm sugar, tamarind slice, and toasted coconut. Adjust seasoning with salt and seasoning powder to taste.
    ▶ ≈7:43
17. 17
    Add the long beans and eggplant, and simmer until the curry oil separates on the surface, the vegetables are tender, and all flavors are balanced.
    ▶ ≈8:07
18. 18
    For the sambal belacan, cut the calamansi limes and bird's eye chilies. Remove all seeds from the limes and mix red and green chilies as desired.
    ▶ ≈8:25
19. 19
    Roast the shrimp paste over a flame until fragrant.
    ▶ ≈9:05
20. 20
    Knead the tamarind and strain to obtain the juice.
    ▶ ≈9:23
21. 21
    Blend the chilies, roasted shrimp paste, calamansi with skin, sugar, salt, and seasoning powder with the tamarind juice until coarsely combined.
    ▶ ≈9:39
22. 22
    Taste and adjust: add more chilies if not spicy enough, squeeze more lime if too bland, add more salt if needed. Aim for a balance of heat, tang, and saltiness.
    ▶ ≈10:03
23. 23
    Prepare the steamed rice: rinse and drain the rice without soaking. Use equal parts rice and water in a rice steaming mold.
    ▶ ≈10:21
24. 24
    Cover the mold tightly and steam for 30 minutes in a steaming pot. Check the water level and top up if needed.
    ▶ ≈10:39
25. 25
    Test the rice with a fork to ensure it is cooked through and tender.
    ▶ ≈10:57
26. 26
    Remove the marinated chicken 30 minutes before frying to bring it to room temperature, ensuring even cooking inside and out.
    ▶ ≈11:03
27. 27
    Heat plenty of oil until very hot. Don't overcrowd the pan as too many pieces will drop the oil temperature significantly.
    ▶ ≈11:17
28. 28
    Fry the chicken until golden brown. Covering the pan briefly will help cook the interior. Turn the pieces to ensure even browning.
    ▶ ≈11:35
29. 29
    The chicken is done when piercing it no longer releases red juices. Drain the oil using a strainer or sieve to keep the coating crispy.
    ▶ ≈12:05
30. 30
    Plate the hot steamed rice, loosening the edges with a fork. Top with the fried chicken and pour the hot curry gravy over it.
    ▶ ≈12:27
31. 31
    Drizzle with the sambal belacan and top with fresh cucumber slices as the accompanying vegetable.
    ▶ ≈13:07