| Spice Paste For Chicken Curry | |
| Lemongrass | 2 stalks |
| Candlenut | 2 pieces |
| Garlic | 2 cloves |
| Shallots | 3 pieces |
| Ginger | 1 thumb sized piece |
| Dried Chillies | 15 grams |
| Sambal Belacan Spice Paste | |
| Dried Chillies | 25 grams |
| Shallots | 4 pieces |
| Garlic | 3 cloves |
| Ikan Bilis | 15 grams |
| Belacan | 1 thumb sized piece |
| Rest Of The Ingredients | |
| Chicken Thighs | 6 pieces |
| Cucumber | 8-10 slices |
| Ikan Bilis | 20 grams |
| Egg | One |
| Rice | |
| Rice | 3 cups |
| Santan | 200mls |
| Screw Pine Leaves | 3 pieces tied into a knot |
| Ginger | 1 thumb sized piece |
| Chicken Curry Paste (Additional ) | |
| Chicken Curry Paste | 1 packet |
| Coconut Milk | 100 mls |
| Cloves | 2 pieces |
| Star Anise | 1 piece |
Blend the spice paste for the chicken curry, then fry in oil together with the cloves and star anise until fragrant.
Add in the chicken thighs and coconut milk and simmer for 30 mins then set aside.
Wash the rice with water until the water drains clear then add in the screw pine leaves, coconut milk and ginger and cook in an electric rice cooker.
Blend the spice paste for the sambal Belacan and fry in oil for 10 mins until the colour of the paste darkens and the oil bubbles to the surface.
Fry the ikan bilis until crispy in oil. Slice the cucumber thinly. Slice a hard boiled egg into half.
Assemble all the components of the dish and serve.