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This is a popular Indonesian dish served on special
events such as weddings, birthdays or farewell parties.
Ingredients
- cooked rice - 450g/1 lb
- coconut milk - 400ml/14fl oz can
- fresh turmeric - 2in, peeled and
crushed
- onions - 2, sliced
- garlic - 2 cloves, crushed
- oil - 4 tbsp
- lemon grass stems - 1-2, bruised
- water - 750g/1¼ pints/3 cups
- salt
- pandan leaves - 1-2 (optional)
For the accompaniments
- tomato wedges
- fresh red chilies - 2, shredded
- deep-fried onions
- omelet strips
- prawn crackers
- peanut relish and coconut
(optional)
- cucumber chunks
Method
- Heat the oil in a wok and fry
the turmeric, garlic, and onions for few minutes until it soft.
- Then add the rice and stir well.
Pour in the coconut milk and water, then add the pandan leaves,
lemon grass and salt.
- Let it boil and stirring well.
Cover and cook for 15-20 minutes until all of the liquid has
absorbed.
- Remove from the heat and cover
with dish towel. Put on the lid and leave it at a warm place for
15 minutes. Remove the lemon grass and pandan leaves.
- Turn on to serving plate and
garnish with the accompaniments. Serves 8.
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