This coconut rice dish is popular for

breakfast in Malaysia, traditionally served

with accompaniments. The chicken wings
are rather indulgent but a seriously tasty
treat.
SERVES 4
COOKS IN45 MINUTES PLUS
MARINATING TIME
DIFFICULTYNOT TOO TRICKY
Ingredients

480 ml coconut milk

1 teaspoon ground turmeric

teaspoon chilli flakes

8 free-range chicken wings

2 shallots

2 pandan leaves

320 g long grain or jasmine rice

200 g plain flour

vegetable oil , for frying

1 cube of bread , for testing

ACCOMPANIMENTS

80 g peanuts, skin on

2 tablespoons kin bilis (see tip)

4 hard-boiled eggs

cucumber

2 limes

2 tablespoons sambal

1 hour.
Peel and finely slice the shallots, and tie the
pandan leaves into knots.
Wash and drain the rice, then pour the rest of
the coconut milk into a large saucepan along
with 100ml of water, and stir in the shallots,
pandan leaves and a pinch of sea salt.
Bring to the boil over a medium heat,
stirring often. Stir in the rice, then pop on
the lid. Simmer over a low heat for 8 to 10
minutes, or until all the coconut milk has
been absorbed. Take it off the heat, cover
with a tea towel, replace the lid and leave for
10 minutes.
Heat a frying pan over a medium heat and
toast the peanuts for a few minutes. Transfer
to a serving bowl.
Add the ikan bilis to the pan and cook,
stirring, for a few minutes, then transfer to
another serving bowl.
To prepare the chicken wings, scatter the
flour on a plate, season, then roll the chicken
in it to coat. Heat enough oil in a large pan
to deep fry, until the cube of bread dropped
in, turns brown in 10 seconds. Fry the
chicken in batches, until golden, about 10
minutes, then drain on kitchen paper.
Meanwhile, prep the rest of your
accompaniments: quarter the eggs, thinly
slice the cucumber, halve the limes and
place the sambal in a bowl.
Serve the chicken with the rice and the
accompaniments.

Method

Tips

In a bowl, combine 80ml of the coconut

milk with the turmeric and chilli flakes. Add
the chicken wings and leave to marinate for

Note Ikan bilis are dried anchovies packed

with flavour, they should be cooked before

eating. Buy them online at

theasiancookshop.co.uk