Nasi Kunyit/Kuning

400g glutinous rice
3 pieces dried tamarind skin ( asam gelugor )
1 tsp turmeric powder
1/2 salt
500ml coconut water (get it from the coconut seller when he breaks up the coconut)
1/2 tsp white peppercorns
2 pandan leaves, knotted
100ml thick coconut milk
Salt to taste




Method:WASH and soak rice in water (just enough to cover the rice) mixed with turmeric powder and salt for 4 to 5 hours. Drain well then soak the rice in coconut water for another 1 to 2 hours. (This gives the glutinous rice a more subtle taste.)Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 minutes.Remove the steamer and add 1/3 of the thick coconut milk to the rice. Mix well then steam for 15 minutes. Fluff up the rice then add another 1/3 of thick coconut milk; steam for 15 minutes again. Remove from heat and fluff up rice.Add salt to the last 1/3 portion of the coconut milk. Stir well to mix then add to the rice. Steam for 5 minutes then remove rice from steamer and set aside to cool before serving with curry chicken.

Chicken Curry
750g chicken, cut into bite-size pieces
200g potatoes, cut into wedges
2 tomatoes, quartered
1 sprig curry leaves
1 pandan leaf, knotted
100ml thick coconut milk
400ml thin coconut milk
4-5 tbsp oil Ground ingredients (combined):
6 dried chillies, soaked
3 fresh red chillies
1 stalk lemon grass, sliced finely
6 shallots
3 cloves garlic
1 tbsp coriander powder
1 tsp cumin powder ( jintan putih )
1/2 tsp fennel powder ( jintan manis )
1/2 tsp belacan granules1 star anise ( bunga lawang )
2 cloves ( bunga cengkih )
2cm piece cinnamon stick ( kulit kayu manis )
2 tbsp curry powder, make into a paste with a little thin coconut milk

Seasoning ingredients:
1 tbsp salt
1 tsp chicken stock granules
1/2 tsp sugar

Method: HEAT oil and saute cinnamon stick, star anise and cloves. Add in combined ground ingredients and stir-fry well. Add 2 to 3 tbsp thick coconut milk (if it is too dry) and fry over low heat until fragrant and oil separates.Add chicken, curry leaves and pandan leaf and fry for a few minutes until meat is firm. Add potatoes and pour in thin coconut milk. Simmer until chicken is tender and potatoes are cooked. Add in tomatoes and mix in curry powder paste. Stir well to mix.Put in thick coconut milk and seasoning and continue to cook until gravy is slightly thick. Serve with nasi kunyit .