Nasi Kerabu with Ayam Percik

Name: Nasi Kerabu with Ayam Percik
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 4
Cuisine: Malay
Ingredients: 4 pieces Chicken Leg; 30 pieces Dried Blue Pea Flowers; 2 cups Rice; 200 ml Coconut Milk; 1 1/2 cups Chicken Stock; 1 cup Tamarind Juice; 1 tsp Coconut; 10 cloves Garlic; 10 Red Chilli; 10 Shallots; 10 Candlenuts; 2 stalks Lemongrass; 1 Ginger; 1 Galangal; 1 Tumeric; 1 tsp Tumeric; 1 tsp Chilli Powder; 1 tsp Coriander Powder; 1 tsp Fennel Powder; 1 tsp Cumin Powder; 1 cup Corn Flour Mixture; 2 1/2 Tbsp Brown Sugar; 1/4 cup Cooking Oil; 2 tsp Salt; 2 1/2 cups Water; Bruised Lemongrass; Kaffir Leaves; 2 slices Galangal; Tumeric Leaves; Torch Ginger Bud

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Level

intermediate

Cooking

30 min

Preparation

90 min

Ingredients

Servings

Chicken Leg	4 pieces
Dried Blue Pea Flowers soaked in hot water	30 pieces
Rice	2 cups
Coconut Milk	200 ml
Chicken Stock	1 ¹⁄₂ cups
Tamarind Juice 1 cup of tamarind paste mixed with 2 tablespoons of water	1 cup
Coconut freshly grated and toasted	1 tsp
Garlic	10 cloves
Red Chilli	10
Shallots large sized	10
Candlenuts	10
Lemongrass	2 stalks
Ginger thumb-sized	1
Galangal thumb-sized	1
Tumeric thumb-sized	1
Tumeric	1 tsp
Chilli Powder	1 tsp
Coriander Powder	1 tsp
Fennel Powder	1 tsp
Cumin Powder	1 tsp
Corn Flour Mixture 2 tablespoons of corn flour and 4 tablespoons of water	1 cup
Brown Sugar	2 ¹⁄₂ tbsp
Cooking Oil	¹⁄₄ cup
Salt	2 tsp
Water for the blue pea flower	2 ¹⁄₂ cups
Garnish
Bruised Lemongrass
Kaffir Leaves torn roughly or shredded
Galangal	2 slices
Tumeric Leaves
Torch Ginger Bud cut into thin strips
Lemongrass cut into small strips
Wing Bean blanched for 1 minute and cut into small pieces

How to cook

Prepare the blue rice

Soak the blue pea flowers in 2 ½ cups of hot water.
Remove the blue pea flowers from the water and pour the water into the rinsed rice.
Soak the rice for 10 minutes.
Add in kaffir lime leaves, galangal and lemongrass.
Cook the rice as per package instructions.

Marinate the chicken

Place the chicken legs in a mixing bowl.
In a small bowl, mix 1 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, ½ teaspoon of fennel powder, 1 teaspoon of cumin powder, 1 teaspoon of brown sugar, 1 teaspoon of salt and 1 teaspoon of chicken stock together.
Pour the marinade over the chicken leg and rub it evenly.
Cover and transfer to the chiller then marinate for at least 1 hour.

Prepare the chicken

Preheat the oven to 180°C for 20 minutes.
Remove the marinated chicken from the fridge and let it sit in room temperature till the oven is ready.
Transfer the chicken into the oven and bake it for 20 minutes.
Once the chicken is cooked through, set it aside.

Prepare the chilli gravy

In a blender, add in 1 thumb-sized ginger, 1 thumb-sized galangal, 1 thumb-sized turmeric, 10 cloves of garlic, 10 red chillis, 10 large shallots, 2 stalks of lemongrass, 10 candlenuts and 4 tablespoons of cooking oil, then blend till smooth.
In a wok, add in the chilli paste and fry for 5-10 minutes till fragrant.
Add in tamarind juice, coconut milk and chicken stock.
Bring it to boil then reduce to medium heat.
Simmer for 10-15 minutes.
Mix in salt, sugar and corn flour mixture.