Ingredients for approximately 6-8 pax:
Steamed Coconut Rice:
• 3 Cups of Rice
• 250ml Concentrated Coconut Milk
• ¾ tbsp. Salt
• 3-4 Pandan Leaves
Chilli Sambal Paste:
• 25 Dried Chilli or Fresh Red Chilli
• 20 Thai Shallots
• 2”x1” Shrimp Paste
• 6 Candle Nuts
• 30gm Tamarind Pulp(mix with 300ml water, then extract juice)
• 2 Big Onion (Julienne cut)
• 1 tsp Salt
• 70ml Cooking Oil
• ¾ tbsp. Sugar (taste to preference)
• 1 ½ tsp Chicken Stock
Garnishing:
• Fried Anchovies
• Fried Peanuts
• Stir Fried Water Spinach
• Hard Boiled Eggs
• Cucumber
Preparations:
Steamed Coconut Rice:
• Rinse rice with water for 3 times, soak about 6-8 hrs/overnight.
• Line base of steaming tray with muslin cloth or banana leaves & few shredded pandan leaves.
• Fill rice into tray & steam for 25-30mins.
• Remove tray from steamer, transfer rice into a strainer & rinse to remove access water.
• Return rice to steamer, steam for another 30mins.
• After 30 mins, remove rice & place into a basin, mix concentrated coconut milk & salt, Stir well so rice is well coated.
• Place rice coated with coconut milk into steamer for final 30-45mins until rice appeared slightly oily.
Chili sambal paste:
• Blend chili, candle nut, shallots & shrimp paste till fine.
• Heat up wok & oil, stir fry paste till its aromatic & color changed slightly darker.
• Add in tamarind juice, stir well, add in chicken stock, sugar & lastly salt till paste become thicker.
• Then add in sliced big onions, stir well till onions slightly soft.
6 авг 2022
