Инструкции

• 1 - Prepare Aromatics:
  Bruise the pandan leaves, lemongrass, and galangal. Thinly slice the shallots and mince the garlic.
• 2 - Saute Shallots and Garlic:
  In a thick-bottomed pot, heat a splash of oil and saute shallots and garlic until fragrant and golden.
• 3 - Add Aromatics:
  Add the pandan leaves, lemongrass, bay leaves, and bruised galangal into the pot. Saute briefly to release aroma.
• 4 - Combine Rice and Coconut Milk:
  Add jasmine rice, coconut milk, and water into the pot. Stir in salt (and sugar if using). Mix well.
• 5 - Simmer the Rice:
  Bring the mixture to a gentle simmer. Cover the pot, reduce heat, and cook until the rice absorbs the liquid and softens—about 20-25 minutes. Stir occasionally to prevent sticking.
• 6 - Add Chicken (Optional):
  If using chicken, nestle the pieces into the rice halfway through cooking. Cover and allow them to steam until cooked through.
• 7 - Prepare Toppings:
  Hard-boil the eggs, fry tempeh until golden, and toast coconut flakes for serundeng if not using pre-made. Set garnishes aside.
• 8 - Assemble and Serve:
  Fluff the rice and remove aromatics. Serve onto plates and top with eggs, tempeh, serundeng, fried shallots, and a green chili for each serving.