Entree: Malaysia – Penang – Banana Leaf Rice (A communal plated meal of steamed rice served on a banana leaf with multiple curries, lentils, vegetables, condiments, and crisps)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Total 2 hrs

Ingredients

- 2 cups (400 g) jasmine rice
- 3 cups (720 ml) water
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil
- 2 pandan leaves (optional)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil for curry
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) ginger, grated
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt for curry
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 cup (200 g) split yellow lentils (toor dal)
- 3 cups (720 ml) water for dal
- 1/2 tsp (2.5 g) turmeric for dal
- 1/2 tsp (3 g) salt for dal
- 1 tbsp (15 ml) ghee or oil for tempering dal
- 1 tsp (5 g) mustard seeds
- 6 curry leaves (fresh or frozen)
- 2 cups (200 g) shredded cabbage
- 1 tbsp (15 ml) oil for vegetables
- 1/2 tsp (2.5 g) mustard seeds for vegetables
- 1/2 tsp (2.5 g) turmeric for vegetables
- 1 cup (100 g) freshly grated coconut (for coconut sambal)
- 2 small red chilies, seeded if desired
- 2 shallots, roughly chopped
- 1 tbsp (15 ml) lime juice for sambal
- 4 papadums (store-bought)
- 2 large eggs, hard-boiled, approx. 50 g each
- 1 small cucumber, sliced
- 4 tbsp (60 ml) mango pickle or achar
- Lime wedges for serving

Instructions

1. Rinse the rice until water runs clear, drain, then combine with 3 cups (720 ml) water, 1 tsp (5 g) salt, 1 tbsp (15 ml) oil, and pandan leaves in a pot. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender; fluff and keep warm.
2. While rice cooks, heat 2 tbsp (30 ml) oil in a heavy pan over medium heat. Sauté 1 large sliced onion until soft and golden, then add 3 minced garlic and 1 tbsp (15 g) grated ginger for 1 minute.
3. Stir in 1 tbsp (15 g) curry powder, 1 tsp (5 g) turmeric, 1 tsp (5 g) ground coriander and 1 tsp (5 g) salt; cook 30 seconds until fragrant. Add the 4 bone-in chicken thighs (approx. 6 oz / 170 g each) and brown on all sides.
4. Pour in 1 can (13.5 fl oz / 400 ml) coconut milk and 1 tbsp (15 ml) tamarind paste, bring to a simmer, cover and cook 25–30 minutes until chicken is cooked through and sauce has thickened. Adjust salt.
5. Rinse 1 cup (200 g) toor dal and place in a saucepan with 3 cups (720 ml) water, 1/2 tsp (2.5 g) turmeric and 1/2 tsp (3 g) salt. Bring to a boil, then simmer 20–25 minutes until soft and breaking down. Mash lightly for creamier texture.
6. In a small frying pan, heat 1 tbsp (15 ml) ghee or oil and add 1 tsp (5 g) mustard seeds and 6 curry leaves; when mustard seeds pop, pour this tempering over the cooked dal and stir.
7. For the vegetable curry, heat 1 tbsp (15 ml) oil, add 1/2 tsp (2.5 g) mustard seeds until they sputter, add 2 cups (200 g) shredded cabbage, 1/2 tsp (2.5 g) turmeric and a pinch of salt; sauté until tender, about 6–8 minutes.
8. Make coconut sambal by pounding or pulsing 1 cup (100 g) grated coconut, 2 small red chilies, 2 shallots and 1 tbsp (15 ml) lime juice to a coarse paste; season with salt to taste.
9. Crisp papadums according to package instructions. Slice hard-boiled eggs and cucumber; warm mango pickle.
10. To serve in the authentic style, lay banana leaves on plates (or large serving plates), place a scoop of steamed rice on each leaf, arrange portions of chicken curry, dal, cabbage, sambal, papadum and pickles around the rice. Squeeze lime and mix on the leaf before eating.