Nasi Liwet

Feast chicken: Cut chicken into 8-10 pieces. Make a paste of shallot, garlic cloves and the nuts or almond kernels in a mortar or hand mixer with a little water. Fry it lightly with a little peanut oil. Add the lemongrass, chicken pieces, coconut milk, galangal root, turmeric powder and salami leaf. Stir well, soften leisurely, season with salt. Sprinkle with finely chopped scallions.

Pumpkin vegetables: whisk chili peppers, shallots, garlic cloves, galangal and a tiny bit of water to make a paste. Peel squash, cut into finger-thick sticks. Lightly fry paste in peanut oil, add coconut milk, season with salt. Bring to boil while stirring, reduce temperature, add vegetables. Simmer gently over low heat, vegetables should still have bite.

Seasoned rice: Rinse long grain rice under continuous water. Add water, peanut oil and salt. Add lemongrass and salam leaves. Cook over low heat, stirring well from time to time.

Note: Uncooked long grain rice is called ‘Beras’, cooked ‘Nasi’.

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