Page 153 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

¼ teaspoon freshly ground pepper

1½ tablespoons oil + for deep frying

1 cup (30 g) dried salted baby anchovies

1 tablespoon sambal oelek

1 tablespoon sweet soy sauce

1 large cucumber

CONDIMENTS

Shrimp Paste Chili Sauce or sambal oelek

Shrimp chips

SERVES 4
PREPARATION TIME: 10-15 MINUTES
COOKING TIME: 25-35 MINUTES
1 Rinse the uncooked rice under cold water using the container of a rice cooker, and

carefully drain. Add the water, coconut milk, and ½ teaspoon of salt, stirring the
mixture thoroughly before returning to the rice cooker. Follow instructions for the rice
cooker and let the rice cook accordingly.

2 Rinse the chicken under cold water in a medium sized bowl and drain them

thoroughly. Sprinkle the ¾ teaspoon salt, turmeric, garlic, and pepper evenly over the
chicken, rubbing lightly and tossing as necessary to coat. Allow the chicken to
marinate for a few minutes.

3 Heat enough oil to deep-fry the chicken in a wok or large pot over medium high heat.
Once the oil has come up to heat, gently slide the chicken into the oil with the skin side

down and fry it, frying for 9 to 12 minutes until golden brown. Turn the chicken over
and continue frying for another 10 to 12 minutes. Drain on a plate lined with paper
towels before placing one piece each on 4 serving plates.

4 Heat the 1 ½ tablespoons of oil over medium high heat in a small pan. Toss in the

salted baby anchovies and stir-fry for just a minute until very lightly browned. Spoon
in the sambal oelek and sweet soy sauce, continuing to stir-fry for another 30 seconds
or until the anchovies and the sauces have mixed thoroughly. Divide the anchovies
evenly between the four serving plates, near the chicken.

5 Cut the cold cucumber in half, then into thin sticks. Divide evenly and arrange the
cucumber on the serving plates.