Combine turmeric, garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt.
Pound into a smooth paste.
Transfer to a shallow dish and add the soy sauce, coconut milk and brown sugar.
Mix well and marinate chicken for 30 minutes.
In a wok, heat oil.
Pan-fry marinated chicken pieces over medium heat until chicken obtains a toasted effect and is cooked through.
Continue cooking until all the chicken pieces are cooked.
After which, remove from heat and set aside.
Using the same wok, add Star Margarine and garlic.
Sauté until lightly toasted.
Add bagoong and blend well.
Add cooked rice and toss to blend with bagoong well.
Make dipping sauce by bringing leftover marinade to a boil.
Transfer rice to serving bowls.
Arrange chicken on top and sprinkle with chopped peanuts and coriander.
Happy cooking, Foodies!