Karunia Alam

"Each ingredients are freshly harvested from the natures of Floreale! Come, don't be shy!"

- Aulia, Chief Bagaskoro's Step Daughter

Rice with Chicken Gulai by Sedap Food

Karunia Alam is a plate of feast consisting of three different dish. The dishes on the plate need to compliment each other and should balance in terms of nutrition. According to the Florelan culture, Karunia Alam must have rice, a protein, a gulai or gravy, and vegetables. The feast is one of the most common way of serving food in a household or special occasions, but the type of dish served may vary depending on the stature of a person.

History

Floreale once traded with Eleth for a supply of rice before the Elethian decided to betray them by dealing with the Humans. Due to the broken chain of rice supply, the Florelans decided to study the way of rice plantation and grew their own crops. Their plan worked, and in fact, it worked so well that they ended up with a surplus due to how healthy the land is. 
The surplus of rice prompted the people to come up with various rice recipes. It was only when a hunter decided to cook rice to eat with roasted chicken, simple gravy and ulam, this way of serving food is picked up by the Florelans due to the simplicity and customization.

Preparation of Ayam Gulai

Aulia was kind enough to prepare a recipe for this gulai since fowl is much cheaper than other protein!

Ayam Gulai by Asian Food Network

Ingredients

Serves 4 people

• 1 whole chicken
• (cut into 12 parts)
• 3 tbsp vegetable oil
• 250 cc santan cair
• 125 cc coconut milk
• 1 tbsp Coriander
• 3 stalks lemongrass
• (bruised)
• 1 tsp fennel
• fried shallots
• (for garnish)
• 1 tbsp cumin
• 1 tsp turmeric

spice paste:

• 15 shallots
• (sliced)
• 10 red chilies
• (soak in hot water for 20 minutes and set a side)
• 1 galangal
• (finger size)
• 1 ginger
• 6 candlenut
• (stir fried)
• salt to taste

Instructions:
1. Blend & fry paste

• Cut shallots in quarters, slice ginger and galangal, mince garlic then blend shallots, chilies, ginger, galangal, garlic and candlenuts until smooth.
• Add oil as necessary to keep the blender going. In a small bowl, add 1 tbsp coriander powder, 1 tbsp cumin, 1 tsp fennel and 1 tsp turmeric powder.
• Combine in blender and set aside. Heat 2 tbsp of vegetable oil in pan and fry chili paste for 2-3 minutes until fragrant.

2. Cook chicken and simmer

• Add spice paste continue to fry, stirring occasionally for another 2 minutes. Add chicken pieces and lemongrass and cook, stirring frequently.
• Add thin coconut milk and salt to taste. Simmer uncovered for about 20 minutes, stirring from time to time until chicken is tender and gravy has thickened.
• Add thick coconut milk and cook for 2-3 minutes. Remove from heat.

3. Plate and Serve!

• Best to use thigh fillets with skin intact.

Item type

Consumable, Food / Drink

Current Location

Floreale

Related ethnicities

• Florelan