Entree: Malaysia – Kuala Lumpur – Banana Leaf Rice (A Malaysian meal of steamed rice served on a banana leaf with assorted curries, vegetables, pickles, and sambal)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 3 cups (555 g) jasmine rice
- 3 1/2 cups (830 ml) water
- 3 tbsp (45 ml) ghee or clarified butter
- 1 tsp (5 g) salt for rice
- Banana leaves (cut to serving size)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (8 oz / 225 g)
- 4 cloves garlic, minced (12 g)
- 1 tbsp (15 g) Malaysian curry powder or curry paste
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2 g) ground cumin
- 1 can 13.5 fl oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) tamarind water
- 1 tbsp (20 g) palm sugar or brown sugar
- 1 cup (200 g) red lentils (for dhal)
- 2 tbsp (30 ml) vegetable oil (for dhal)
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2 g) ground turmeric (for dhal)
- 1 cup (150 g) long beans or green beans, cut into 2-inch (5 cm) pieces
- 1 cup (150 g) okra, halved (optional)
- 1 medium eggplant, cut into 1-inch (2.5 cm) pieces, approx. 8 oz (225 g)
- 1 tbsp (15 ml) oil for vegetables
- 1/2 cup (120 g) sambal belacan or sambal oelek
- 1 cucumber, thinly sliced (8 oz / 225 g)
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 8–12 store-bought papadums
- Fresh cilantro and curry leaves for garnish (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear; drain. In a medium pot, melt ghee, add rinsed rice and sauté 1 minute to coat. Add water and 1 tsp salt, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until tender. Remove from heat and let rest covered 10 minutes; fluff with fork.
2. Meanwhile, heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium heat. Season chicken thighs with salt and pepper. Brown chicken on both sides, 4–5 minutes per side; transfer to a plate.
3. In the same pan, add sliced onion and sauté until soft, 6–8 minutes. Add minced garlic, curry powder, turmeric and cumin; cook 1 minute until fragrant.
4. Return browned chicken to the pan. Stir in coconut milk, chicken stock, tamarind, and palm sugar. Bring to a gentle simmer, cover and cook 20–25 minutes until chicken is cooked through and sauce has slightly reduced. Adjust seasoning.
5. For the dhal, rinse red lentils. In a small saucepan, heat 2 tbsp oil, add mustard seeds and let them pop. Add lentils, 2 cups (480 ml) water, 1/2 tsp turmeric and 1/2 tsp salt; simmer 12–15 minutes until soft, mashing lightly to a creamy consistency. Keep warm.
6. For the vegetables, heat 1 tbsp oil in a skillet, sauté eggplant until golden and starting to soften, add long beans and okra, season with salt and pepper, and cook 5–7 minutes until tender-crisp. Finish with a squeeze of lime juice.
7. Warm papadums according to package instructions or toast briefly in dry pan. Warm banana leaves over low flame or hot oven until pliable and slightly glossy; wipe clean.
8. To serve, place a scoop of ghee rice on each banana leaf, arrange chicken curry, dhal, vegetables, a spoonful of sambal, cucumber slices and papadums around the rice. Garnish with cilantro and curry leaves. Eat with hands or utensils, using the banana leaf as a plate.