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4 hard boiled eggs, halved (optional)
Ingredients for Coconut Sambol or Pol
Sambola:
1 cup desiccated coconut
1 teaspoon salt
1 teaspoon chili powder, or to taste
2 teaspoons paprika
2 teaspoon Maldive fish or shrimp
powder, optional
2 tablespoons lemon juice, or to taste
1 medium onion, peeled and finely
chopped
2-3 tablespoons hot milk
Ingredients for Yellow Rice:
3 cups long grain rice
4 tablespoons ghee
2 medium onions, peeled and finely
sliced
6 cloves
20 black peppercorns
12 cardamom pods, bruised
1˝ teaspoons ground turmeric
3˝ teaspoons salt
12 curry leaves
1 stalk dried lemon grass (use only the
bottom white inner part), optional
4 pieces daun pandan (screwpine leaves)
or rampe leaf, optional
about 5 cups coconut milk
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Method:
To cook yellow rice, wash rice and drain in a colander
thoroughly. Heat ghee in a large saucepan and add onion to fry
until it becomes golden brown and aromatic. Add cloves,
peppercorns, cardamom pods, turmeric, salt, curry leaves, lemon grass
and pandan or rampe leaf. Add drained rice and fry, stirring
constantly for 2-3 minutes until rice is well coated with ghee and
turmeric. Add coconut milk and bring to the boil. Once
boil, reduce heat to very low, cover tightly with the lid and simmer
for 20-25 minutes. Do not lift the lid during simmering.
When rice is cooked, let the rice sit in the pot for 5 minutes,
covered. By then the spices will have come to the top.
Remove spices and leaves used for flavoring and fluff up the rice
lightly with a fork or chopstick. Serve hot, accompanied by pork
badun or other curries and accompaniments.
To prepare coconut sambol, combine
coconut, salt, chili powder, paprika and Maldive fish if used, in a
bowl. Sprinkle with lemon juice, onion and milk. Mix well
with the hands, rubbing ingredients together so that the coconut is
evenly moistened. Pile into small bowl. If like, add 1-2
fresh red or green chilies, seeded and finely chopped.
To make cup rice:
(Basically, this is yellow rice moulded
in a cup, with a layer of coconut sambol in the center)
If using, put a halved hard-boiled egg
in the base of the cup before half filling with the warm yellow rice.
Press firmly. Cover this with a tablespoon of coconut sambol,
then cover with more yellow rice. Again press down firmly, then
turn out on a serving dish. Repeat until all the rice is used
up. Serve cup rice with curries and accompaniments.
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