In a bowl, combine 80ml of the coconut milk with the turmeric and chilli flakes. Add the chicken wings and leave to marinate for 1 hour.
Peel and finely slice the shallots, and tie the pandan leaves into knots.
Wash and drain the rice, then pour the rest of the coconut milk into a large saucepan along with 100ml of water, and stir in the shallots, pandan leaves and a pinch of sea salt.
Bring to the boil over a medium heat, stirring often. Stir in the rice, then pop on the lid. Simmer over a low heat for 8 to 10 minutes, or until all the coconut milk has been absorbed. Take it off the heat, cover with a tea towel, replace the lid and leave for 10 minutes.
Heat a frying pan over a medium heat and toast the peanuts for a few minutes. Transfer to a serving bowl.
Add the ikan bilis to the pan and cook, stirring, for a few minutes, then transfer to another serving bowl.
To prepare the chicken wings, scatter the flour on a plate, season, then roll the chicken in it to coat. Heat enough oil in a large pan to deep fry, until the cube of bread dropped in, turns brown in 10 seconds. Fry the chicken in batches, until golden, about 10 minutes, then drain on kitchen paper.
Meanwhile, prep the rest of your accompaniments: quarter the eggs, thinly slice the cucumber, halve the limes and place the sambal in a bowl.
Serve the chicken with the rice and the accompaniments.