Ulam Rice with Ayam Percik

Nasi Ulam

1. Soak the rice for 2 minutes, wash and drain.
2. Wash and finely slice kaffir lime leaves, lemongrass, daun ulam raja, daun kesum, pegaga, daun selasih and bunga kantan.
3. Chop long beans and pickled radish into small cubes.
4. Cook the rice with coconut cream, water and pandan leaves.
5. Toast the shredded coconut in a dry frying pan set over medium-low heat until it turns lightly golden in colour. Transfer the toasted shredded coconut (kerisik) to the mortar and pestle. Pound it to a fine texture.
6. Repeat step 5 for salted fish.
7. When the rice is cooked, put the rice together with all the previously prepared ingredients in a big bowl.
8. Mix well and serve.

Ayam Percik

1. Soak dried chilies in boiled water.
2. Add red onion, ginger, garlic, dried chilies, lemongrass,blue ginger root,yellow ginger and water into the blender.
3. Blend until smooth.
4. Add cumin powder, turmeric powder, coriander powder and fennel powder into the blender. Belnd to paste.
5. Cut chicken thigh into chunks.
6. Over medium heat, pour the spice paste in a pan and fry for 10 minutes until fragrant.
7. Add oil 1 tablespoon at a time if the paste becomes too dry.
8. Add the cloves, tamarind sliced, coconut milk powder, low fat milk, water, sugar and salt into the pan.
9. Turn the heat up and bring the mixture to a boil.
10. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally.
11. The marinade is done when it is reduce slightly. Wait for it to cool down.
12. When the marinade has cooled, pour it over the chicken and marinate overnight to two days.
13. After marinating, preheat the oven to 218°C.
14. Remove the chicken thigh from the marinade.
15. Spoon the marinade onto a greased baking sheet.
16. Lay the chicken thigh on top of the marinade.
17. Place the chicken thigh into the oven and roast for 35-45 minutes.
18. Let the chicken thigh rest for 5 minutes.
19. Brush the chicken with some of the oil and serve.

Sambal Belacan

1. Toast the sambal belacan paste at medium heat until fragrant.
2. Toast the dried prawns at medium heat until fragrant. Remove from heat and pound them finely.
3. Pound the all the chilies with toasted sambal belacan paste.
4. Add in dried prawns and sugar and continue pounding until a smooth paste is formed.

Agar-Agar Cendol

1. Add agar agar threads into the boiled water and stir until dissolved.
2. Add both sugars and boil the mixture again.
3. Add the low fat milk and coconut cream, let it to simmer.
4. Pour the mixture into a 20cm cake tin or individual jelly moulds.
5. Strain the Cendol and add into the mixture.
6. Allow it to set at room temperature before refrigerating.
7. Cut the jelly into bite-sized diamond shapes and serve.