Bet you don't know where the Cocos (Keeling) Islands are. Don't worry; I didn't either until I started looking up their cuisine. Heck, I didn't know they were a country! (This is an educational blog as well, apparently.)
According to the Google's Wikipedia description, Cocos (Keeling) Islands is , 'A small archipelago approximately midway between Australia and Sri Lanka.' (Archipelago is one of my favorite words to say.)
The research for this country was a doozy. I couldn't find anything. What do they eat??? I looked on Seafront Restaurant | Cocos Keeling Islands and Cocos (Keeling) Islands – Travel guide at Wikivoyage and The 21 Best Dishes To Eat in Malaysia (theculturetrip.com). It was hard, man. It turns out that it is so tiny that it doesn't have its own cuisine. They just eat Malaysian food. This made me struggle-bus, I'll tell you what. But I settled on a Malaysian dish - Hainanese Chicken Rice (thewoksoflife.com) (chicken and broth and two sauces).
I gathered up all my ingredients and proceeded to my boyfriend's. Here's how it went:
The whole chicken was salted and sat for a while; then it was thoroughly rinsed and put in a pot with water. Some aromatics were thrown in and it was promptly boiled until done.
Cue the traditional rinsing of the rice:
While the rice and chicken cooked, two sauces were made. The first was sriracha with even more stuff added to it and pureed thusly. The second was a garlic oil - garlic cooked in oil, totes obvs.
Sauces made, the chicken was the next focus.
Obviously, the next logical step was to submerge her into a large ice bath until cooled. Obviously.
Now, I need you to use your imagination here. When my boyfriend got home, having been in a fight (he's a probation officer; typical day of work; he let me in from his phone and came home with a nice war story and dinner ready), I promptly forgot to take money shots. (Granted, if your boyfriend came home to tell you the story of his fight, I think you'd forget to take pictures of dinner, too.) So, imagination time:
The chicken is sliced off the bones; soft, tender, a little bland. It's served with an almost clear broth it was cooked in; mild and needing salt. The red sauce is spicy and garlicky; the oil is hot and savory and fatty on the chicken; it all sits on some plain white rice to sop up all the goodness dripping from everything.
There. I can paint you a picture.
Day made: 3/25/2022, Friday
Day post made: 5/23/2022, Monday (:P)
Would I make it again? 7.5/10; probably not; the chicken and broth aren't the most flavorful things in the world. I loved the concept, though.