Nasi Cokot

1.Rinse the jasmine rice until the water runs clear. In a pot, combine the rice, water, shallot, garlic, ginger, turmeric powder, coriander powder, cumin powder, cinnamon stick, cardamom pods, cloves, star anise, sugar, and salt. Stir well.

2.Bring 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.

3.In a separate bowl, marinate the chicken thighs with tamarind paste for about 10 minutes.

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

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

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

7.Enjoy the flavorful Nasi Cokot hot and fresh!