This Indonesian fragrant rice is most of the time is accompanied with peanut sauce and fried chicken.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Making the Fragrant Rice
300 g rice
400 ml coconut milk
5 cm cinnamon stick
1 nutmeg, crushed
3 cm fresh or dried galangal, bruised if using fresh
2 lemongrass, bruised
2 cm fresh ginger, bruised
Place everything into your rice cooker, stir once awhile during cooking. Once rice cooker shows its cooked, turn off your rice cooker, discard spices and steam rice to make sure its cooked well.
Step 2: Complete Meal
Normally this rice plate is served with salad (of cucumber, sweet basil leaves, tomato, and cabbage), hot sauce (sambal), peanut sauce (bumbu kacang), and spicy peanut sauce (sambal kacang). The one on the picture is only with spicy peanut sauce (recipe below)
1 kg chicken pieces
turmeric (fresh or powder)
garlic (fresh is best)
half of an onion (shallots would be best, but onion is fine)
Make paste of onion, garlic, and turmeric. Season with salt.
Dissolve paste in 1/4 c water and coat chicken evenly
1/4 tsp of hard shrimp paste (available at Asian store, omit if you cannot find)
5 bird eye chilies
salt and sugar to taste
Mix and grind everything (using pestle and mortar gives better result than grinder/processor) into fine sauce
150 g peanuts, fry, crush/chopped finely
10 bird eye chilies
2 tbsp vinegar
salt to taste (or seasoning such as Vegeta, Royco, Masako - available at Asian stores, European stores and/or online)
2 tbsp palm sugar (or regular white sugar is fine. you can also use brown sugar)
enough chicken broth
Into a food processor, process peanuts, salt and sugar until fine paste
Put mixture into a pot and add in enough chicken broth
Bring to boil to thicken
salt to taste
Beat eggs and salt, make omelet
Once cooked, sliced into strips
Serve fragrant rice with chicken, salad, sauces, and omelet strips. If you have fried onion, sprinkle them on rice.