Entree: Malaysia – Sabah – Nasi Kuning Sabah (Turmeric-scented coconut rice from Sabah, typically served with savory accompaniments)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 3 cups (570 g) jasmine rice, rinsed until water runs clear
- 2 cups (480 ml) coconut milk
- 2 cups (475 ml) water
- 2 tsp (4 g) ground turmeric
- 1 tbsp (15 ml) vegetable oil
- 2 shallots, thinly sliced
- 2 stalks lemongrass, bruised
- 3 pandan leaves, knotted
- 2 kaffir lime leaves (optional)
- 1 tsp (6 g) salt
- 4 large eggs, hard-boiled, approx. 50 g each
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, for fried or roasted chicken accompaniment
- 1 tsp (5 g) ground turmeric for chicken marinade
- 1 tsp (2 g) ground coriander for chicken marinade
- 2 cloves garlic, minced
- 1/2 tsp (3 g) salt for chicken
- 2 tbsp (30 ml) vegetable oil for frying chicken
- 3 oz (85 g) dried anchovies (ikan bilis), rinsed and patted dry
- 2 tbsp (30 ml) oil for frying anchovies
- 1 small cucumber, sliced, for serving
- Sambal (store-bought or homemade) for serving

Instructions

1. Prepare rice: in a large saucepan or rice cooker pot, heat 1 tbsp (15 ml) oil over medium heat. Sauté sliced shallots until soft and translucent, about 3 minutes.
2. Add ground turmeric and stir briefly to bloom the spice. Add rinsed rice and stir to coat the grains evenly in the turmeric and shallot mixture.
3. Pour in coconut milk and water, add bruised lemongrass, knotted pandan leaves, kaffir lime leaves if using, and 1 tsp (6 g) salt. Bring to a gentle boil.
4. Reduce heat to low, cover tightly, and simmer until liquid is absorbed and rice is tender, about 18–20 minutes (or follow rice cooker instructions). Turn off heat and let rest, covered, 10 minutes. Remove pandan, lemongrass, and lime leaves, then fluff rice with a fork.
5. While rice cooks, prepare chicken accompaniment: combine 1 tsp (5 g) turmeric, 1 tsp (2 g) ground coriander, minced garlic, and 1/2 tsp (3 g) salt. Rub over chicken thighs and let marinate 15–30 minutes.
6. Heat 2 tbsp (30 ml) oil in a skillet over medium-high heat and sear chicken thighs skin-side down until crisp, then reduce heat to medium and cook until internal temperature reaches 165°F (74°C), about 20–25 minutes total depending on thickness. Alternatively roast at 400°F (200°C) for 30–40 minutes.
7. Fry anchovies: heat 2 tbsp (30 ml) oil in a small pan over medium heat. Fry dried anchovies in batches until golden and crispy, about 2–3 minutes. Drain on paper towels.
8. Hard-boil eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel, and halve.
9. To serve: mound turmeric rice on a plate or banana leaf, arrange a chicken thigh, 1 boiled egg half, a handful of fried anchovies, sliced cucumber, and a spoonful of sambal alongside. Serve hot.