Use half packet of santan and put 3 cup of water. Squeeze the santan to get coconut water. Distill the coconut water and pour 3/4 into the rice. Put in 2 stalks of lemongrass (after cut into pieces). Put in ginger slices and 7/8 Pandan leaves. Sprinkle some salt.

Leave the rice to cook. Once done, remove all lemongrass and Pandan leaves.

To cook sambal, prepare gula melaka into small cubes. Using small fire, put 3 tablespoon oil. Cook the onion. Pour chilli paste and gula melaka and stir. Put some leaves. Pour in a bowl of hot water. Squeeze some lime juice.

To cook curry chicken, use another half packet of santan and squeeze with 3 cup of water. Cook the salt-marinated chicken using non stick pan. When it’s half cooked, remove the chicken from pan.

Put 2 tbsp oil into pan, curry paste, 1 stalk lemongrass and curry leaves. Pour half bowl of hot water when cooked. Pour the coconut water, sprinkle a bit salt and soy sauce. Cover with lid and wait.