Dapur EnaEsyam

For Blue Pea Rice
- 1 cup white rice (preferably long-grain or basmati)
- 10-15 blue pea flowers (bunga telang) or blue food coloring (optional)
- 1.5 cups water (adjust according to rice cooker instructions)
- 2 pandan leaves, knotted
- A pinch of salt

For Marinated Chicken (Ayam Percik)
- 2 chicken thighs or drumsticks
- ½ cup coconut milk
- 1 tablespoon turmeric powder
- 1 tablespoon chili powder (adjust to taste)
- Salt, to taste
- 1 teaspoon sugar (optional)

For Ayam Percik Gravy
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 2 shallots, sliced thinly
- 1 lemongrass stalk, bruised
- 1 cup coconut milk
- 1 tablespoon chili paste (cili boh)
- 1 teaspoon sugar
- Salt, to taste

For Garnish & Sides
- Ulam (fresh herbs like basil, mint, and long beans), chopped
- Sambal belacan (optional, as a condiment on the side)
- Pickled vegetables (such as cabbage, carrots, or cucumbers), optional
- Fried shallots, for garnish
- 1 chili, sliced (for garnish)
- 1 wedge of lime (for serving)

Step 1: Prepare Blue Pea Rice
-Soak the Rice: Rinse 1 cup of rice until the water runs clear. Then soak the rice in water mixed with blue pea flowers (about 10-15 flowers) for 20-30 minutes to get the blue color. Drain before cooking.
-Cook the Rice: Cook the rice in a rice cooker or pot with 1.5 cups of water, a pinch of salt, and pandan leaves for extra aroma. Set aside once cooked.

Step 2: Marinate the Chicken
-Prepare the Marinade: In a bowl, mix ½ cup of coconut milk, 1 tablespoon of turmeric powder, 1 tablespoon of chili powder, salt, and a pinch of sugar.
-Marinate the Chicken: Coat 2 chicken thighs in the marinade. Cover and let sit for at least 30 minutes (or longer for better flavor).

Step 3: Prepare the Ayam Percik Gravy
-Sauté the Ingredients: Heat 2 tablespoons of oil in a pan. Add 3 minced garlic cloves, 2 sliced shallots, and 1 lemongrass stalk (bruised) until fragrant.
-Add Coconut Milk and Seasonings: Pour in 1 cup of coconut milk, 1 tablespoon of chili paste, 1 teaspoon of sugar, and a pinch of salt. Simmer on low heat until it thickens.
-Set Aside: Once the gravy is thick, set it aside to baste the chicken later.

Step 4: Grill the Chicken
-Preheat the Grill: Preheat a grill pan or outdoor grill on medium heat.
-Cook the Chicken: Place the marinated chicken on the grill, cooking each side for about 5-7 minutes, or until golden and cooked through.
-Baste with Gravy: During grilling, brush the chicken with the prepared coconut gravy every few minutes to keep it moist and flavorful.

Step 5: Assemble the Nasi Kerabu
-Plate the Rice and Chicken: Serve a portion of blue rice on a plate, topped with the grilled chicken.
-Add Side Ingredients: Garnish with ulam (fresh herbs such as basil, mint, and long beans), sambal belacan (optional), and pickled vegetables if available.
-Drizzle with Remaining Gravy: Pour the remaining coconut gravy over the chicken and rice for extra flavor.

Step 6: Serve
-Final Touch: Garnish with sliced chili, fried shallots, and a wedge of lime on the side.
-Enjoy: Serve hot and enjoy your traditional Nasi Kerabu Ayam Percik.