Singapore hawker marathon: Coconut rice part two, lemongrass fried chicken and fragrant salmon cake

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE CRUST IS THE HERBS, THE HERBS ARE THE CRUST, ONE AND INSEPARABLE, CRUNCHING TOWARDS A COMMON, GLORIOUS PURPOSE WHAT:  The overkill toppings for my nasi lemak, none other than the jacked up lemongrass fried chickens, and a salmon shrimp mousse fused with herb pastes and grilled inside aromatic leaves. WHY:  Nasi lemak wants toppings. HOW:  I was once floored by a fried chicken I came across in Kuala Lumpur during the Ramadan, and it took me several years and at least six attempts to get it as close to what I remembered as possible.  Instead of heavy flour-based breadings, these chickens are suited in a delicate, crispy, nest-like formation of blazing lemongrass, ginger and spices.  The crust is the herbs, and the herbs are the crust, one and inseparable, crunching towards a common, glorious purpose.  And that is to be the best damn fried chicken you'll ever taste.  A few of my past mistakes that you should take note from, is that the chicken needs to be marinated inside the herb-puree for at least six hours in order to reach its true calling.  Then instead of a breading, a minimal amount of potato starch or cornstarch is added at the end