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750g rice
1 liter thin coconut milk
2 salam leaves (or bay leaves as a
substitute)
½ tablespoon salt
200cc thick coconut milk
banana leaves
Ingredients for Sambal Bajak:
10 red chilies
5 shallots
1 teaspoon dried shrimp paste (belachan)
2 cloves garlic
½ teaspoon salt
1 tablespoon brown sugar
3 candlenuts
5 tablespoons vegetable oil
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Method:
Wash and steam rice for 20 minutes until
half-cooked. Bring to the boil thin coconut milk with salam
leaves and salt. Put the half-cooked rice into another saucepan
and add boiling coconut milk. Simmer over low heat, stirring
occasionally until the coconut milk is absorbed. Season the
thick coconut milk with a little salt. Put 4-5 tablespoons rice
on 2 banana leaves and pour 2-3 tablespoons thick coconut milk over
it. Wrap the banana leaves around the rice and secure both ends
with toothpicks. Steam for about 45 minutes until cooked.
Serve with Sambal Bajak. For sambal bajak, grind the red
chilies, shallots, dried shrimp paste, garlic, salt , brown sugar and
candlenuts. Saute with vegetable oil until fragrant and dry.
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