Make the Fried Chicken: In a mortar and pestle, grind the turmeric, ginger, galangal (if using), garlic, shallots, coriander seeds, olive oil, salt, and pepper into a paste. Rub the paste all over the chicken pieces ensuring they are evenly coated, and place in the refrigerator to marinate for 1 hour. 

Remove the marinated chicken from the refrigerator and let it come to room temperature for about 1 hour before frying. 

Fill a large, heavy-bottomed pot or Dutch oven with oil. Heat the oil over medium-high heat to 350F. Use a deep-fry thermometer to monitor the temperature, adjusting the heat as needed to maintain it.

Once the oil is hot, using tongs carefully lower a few pieces of chicken into the pot without overcrowding. Fry in batches, turning occasionally, until the chicken is deep golden brown and cooked through, about 10–12 minutes per batch, depending on the size of the pieces.

Transfer the fried chicken to a wire rack or paper towel-lined tray to drain excess oil. Set aside.

Make the Rice: Rinse the rice in a sieve under cold water until the water runs clear.

Add the rice, coconut milk, water, turmeric powder, bay leaves, lemongrass, ginger, salt and pepper to a rice cooker and cook according to your rice cooker’s white rice setting. If cooking on the stovetop, add all of those ingredients to a medium-sized saucepan and stir well to combine. Bring the mixture to a gentle boil over medium heat. Immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the liquid is absorbed. Turn off the heat and let the rice steam, still covered, for another 10 minutes. 

Remove and discard the bay leaves, lemongrass, and ginger. Set aside.

Make the Spice Paste: Meanwhile, use a mortar and pestle and grind the spice paste ingredients into a smooth mixture.

Heat 1 tablespoon of vegetable oil in a medium pan and sauté the spice paste until fragrant, stirring consistently, about 2 minutes. Add the grated coconut and mix well. Cook for 2-3 more minutes until evenly combined.

Make the Urap: Bring a large pot of water to a boil and place a steamer basket inside. Steam the spinach and bean sprouts for about 5 minutes, until just tender but still bright, then transfer them to a medium bowl. Next, steam the long beans or green beans for about 8 minutes, until tender but slightly crisp, and add them to the bowl. Gently toss all the vegetables with the spiced coconut until evenly coated. Set aside.

Make the Fried Peanuts and Anchovies: In a medium heavy-bottomed pot or deep skillet, heat 3 cups of oil over medium heat to 325–350F. Fry the peanuts in ½-cup batches, stirring occasionally, until golden brown, about 3–5 minutes. Remove with a slotted spoon and drain on paper towels. Next, fry the dried anchovies in batches for 2–4 minutes until crisp and golden, avoiding overcrowding. Remove and drain on paper towels. Let both cool before combining in a medium bowl.

Make the Rice Cone: Pack the cooked rice tightly into a sieve cone, pressing firmly to eliminate air pockets. (Any leftover rice can be served on the side.) Flip the cone onto the middle of a serving plate and carefully remove the paper mold if using, leaving the rice in a tall cone shape. 

Surround the rice cone with the fried chicken, spiced vegetables, anchovy-peanut mix, and hard-boiled eggs. Serve warm or at room temperature.