1 cup (150g) rice, washed & drained
2 cups (500ml) coconut milk
3 pandan leaves, tied in a knot
¼ tsp salt
Prawn Sambal:
10-12 prawns, shelled & deveined
1 large onion, sliced
Pound together:
- 2 dried chillies
- 2 fresh chillies
- 1 small piece dried shrimp paste
- 1.3cm piece galanga
l- 1 candlenut
¼ tsp salt
1 tsp sugar
2 tbsp tamarind juice
2 tbsp cooking oil
Garnishing:
2 hard-boiled eggs, sliced
2 small mackeral, deep-fried till crispy
60g peanuts, lightly salted & dry-fried
1 piece yellow bean curd, deep-fried & sliced thinly
¼ cucumber, cut in chunks
60g kangkung, scalded
Method:
- Wash and clean rice. Put the rice in a small pot. Add the salt, coconut milk and the pandan leaves. Bring to the boil.
- When the rice begins to boil, lower heat. Simmer gently for 10-15 minutes until all the water has been absorbed. Remove from heat. Loosen rice grains with a pair of chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
- Prepare the garnishing and prawn sambal while rice is being cooked.
- For the sambal, heat oil and fry onions until slightly brown. Add the pounded ingredients and fry until fragrant.
- Add prawns and fry for 2-3 minutes. Add sugar, salt and tamarind juice. Allow to cook for another 4-5 minutes. Dish up.
- Serve the rice with the sambal and other garnishing.
- Follow RecipesDream
- Follow @us
