Nasi Cokot

1Rinse the jasmine rice (3 cups) until the water (4½ cups) runs clear. In a pot, combine the rice, water (4½ cups), shallot (1), garlic (3 cloves), ginger (2 teaspoons), turmeric powder (1 teaspoon), coriander powder (½ teaspoon), cumin powder (½ teaspoon), cinnamon stick (1), cardamom pods (2), cloves (2), star anise (1), sugar (1 teaspoon), and salt (½ teaspoon). Stir well.

2Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and fluffy.

3In a separate bowl, marinate the chicken thighs (4) with tamarind paste (1 teaspoon) for about 10 minutes.

4Heat vegetable oil (½ cup) in a pan over medium heat. Fry the marinated chicken thighs (4) until golden brown and cooked through. Set aside.

5In the same pan, add the coconut milk (½ cup) and bruised lemongrass. Simmer for a few minutes until the sauce thickens slightly.

6To serve, plate the spiced rice with the crispy fried chicken. Garnish with lime (1) slices, cucumber (1) slices, fried shallots, and chopped cilantro.

7Enjoy the flavorful Nasi Cokot hot and fresh!