Home | Rice & Noodles
Ingredients: 1. Log grain rice 250 g ( 9 oz) washed and drained 2. Vegetable oil 1 tbsp 3. Shallots 50 g ( 2 oz), peeled and chopped 4. Garlic 25 g ( ¾ oz), peeled and chopped 5. Lemon grass 1 stalk bruised 6. Salam leaves 2 7. Screwpine ( pandan ) leaf 1 8. Chicken stock ( see pg 10) 375 ml ( 12 fl oz / ½ cups) 9. Turmeric 30 g ( 1 oz), peeled finely chopped ground until fine 60 ml ( 2 fl oz) water and strained. 10. Coconut milk 125 ml ( 4 fl oz / ½ cup) 11. Salt a pinch or to taste 12. Ground black pepper a pinch or to taste Preparations: 1. Clean rice well of impurities by washing in several changes of water,then soak in water for 5 minutes. 2. Remove turmeric dressing from heat and pour into a bowl,then add in rice and mix well. 3. When rice grains have amply absorbed the turmeric dressing as shown it is ready for the second round of steming. Method: • Soak cleaned rice in fresh water for 5 minutes drain and steam for 25 minutes. • Meanwhile prepare dressing heat oil in a saucepan add shallots and garlic sauté for 1 minute. • Add lemon grass and salam and screwpine leaves sauté for 1 minute. • Pour in chicken stock and turmeric juice.bring to the boil reduce heat and simmer for 1 minute. • Add coconut milk return to the boil and simmer for 2 minutes.season to taste with salt and pepper. • Combine steamed rice and hot dressing in a large bowl mix well and set aside. • When rice has absorbed the yellow liquid return rice to steamer and steam for another 25 minutes of until rime is done.
Balinese Kitchen
