Preparation Time: 45 minutes, plus soaking and marinating
Cooking Time: 25 minutes, plus standing
Serves: 6
INGREDIENTS
FOR THE SAMBAL IKAN BILIS
12 dried chillies
50g (1 ¾ oz) good-quality ikan bilis (dried anchovies)
7 red chillies, trimmed
10 small round shallots, chopped
2 garlic cloves, peeled
2 lemongrass stalks, trimmed and chopped
1⁄2 tbsp shrimp paste
150ml (5fl oz) vegetable oil
3–4 tbsp tamarind paste
3⁄4 tbsp caster sugar
1 tsp soy sauce
FOR THE TURMERIC FRIED CHICKEN
6 chicken wings (winglets only, not the drumettes)
1 tbsp ground turmeric
1 tsp salt
½ tbsp ground coriander
1 tbsp vegetable oil, plus extra for deep-frying
2 eggs, lightly beaten
25g (scant 1oz) salted crisps, smashed
FOR THE SAMBAL PRAWNS
6 dried chillies
2 lemongrass stalks, trimmed and chopped
2 candlenuts
1 garlic clove, peeled
1 tsp shrimp paste
5–7 shallots, peeled and chopped
6 large tiger prawns, tails on
100ml (3 ½ fl oz) vegetable oil
½ tbsp caster sugar
1 tbsp tamarind paste
1 tsp salt
FOR THE COCONUT RICE
300g (10oz) jasmine rice
250ml (9fl oz) coconut milk
1 fresh pandan leaf
1cm (1/2 in) slice of fresh root ginger
Large pinch of salt
TO SERVE
50g (13⁄4oz) ikan bilis
6 quail’s eggs
1 cucumber
Handful of salted roasted peanuts
Edible pansies (optional)
METHOD
1. Bring some water to the boil in a small saucepan, add the dried chillies for the sambal ikan bilis and the sambal prawns, and simmer for 5 minutes. Remove from the heat and leave to sit for 15 minutes, then drain.
2. For the sambal ikan bilis, soak the ikan bilis in hot water for 15 minutes, then drain. Blend with the fresh chillies, shallots, garlic, lemongrass, shrimp paste, and the 12 soaked chillies until smooth. Heat the oil in a wok, then fry the paste until the oil separates. Add the remaining ingredients and leave to cool.
3. For the chicken, push the flesh down along the bones and remove the bigger bone of the wing. Shape the meat into a neat ball. Rub it with the turmeric, salt, coriander, and 1 tbsp oil, cover, and leave for at least 30 minutes at room temperature (the longer the better). Heat the oil for deep-frying to 180°C (350°F). Dip the chicken in the beaten egg, coat it in the smashed crisps, then deep-fry for about 4 minutes, until golden and cooked.
4. To make the sambal prawns, blend the 6 soaked chillies, lemongrass, candlenuts, garlic, shrimp paste, and shallots to make a paste. Coat the prawns in 2 tbsp of the paste and marinate for 30 minutes. Heat the oil, then fry the remaining sambal paste until fragrant and the oil separates. Add the sugar, tamarind, and salt. Taste: it should have a good balance of spicy, sweet and tangy flavours. In a frying pan, fry the prawns until just cooked. Top with the sambal paste.
5. Put the rice, coconut milk, and 200ml (7fl oz) water in a saucepan and stir. Knot the pandan leaf, then push it into the rice with the ginger and salt. Bring to a gentle simmer (but do not stir), until the liquid evaporates and the surface of the rice has bubbles forming on top. Turn off the heat and cover. Leave for 30 minutes, then fluff up the rice with a fork.
6. Now prepare the garnishes. Dry-fry the ikan bilis for a few seconds in the oil you used for the chicken, scooping them out as they turn light brown. Boil the quail’s eggs for 2 minutes, plunge into cold water to stop the cooking, and peel (or fry the eggs, if you prefer). Peel the cucumber and scoop out balls with a melon baller, or just cut it into 2cm (.in) chunks.
7. Serve a scoop of rice on each plate. Add the chicken, prawns, and a spoonful of sambal. Serve the remaining sambal on the side. Add the halved quail’s eggs and fried ikan bilis, then scatter with cucumber pieces, peanuts, and pansies (if using).
This recipe is from The MasterChef Kitchen Bible courtesy of DK Publishing.
