Material:· 400 grams of rice· 625 cc coconut milk from ½ coconut· ½ tsp coriander powder· ½ stalk lemongrass, crushed· 1 bay leaves· 1 pandan leaves· Salt to taste
Supplementary Material:· Fish fried anchovies· Fried Nuts· Scrambled eggs, thinly sliced· Cucumber, thinly sliced· Basil leaves· Fried Onions
Method:· Steam the rice until half cooked, remove and set aside.· Meanwhile boiled coconut milk, coriander, lemongrass, bay leaves, pandan and salt in a saucepan until boiling. Then enter the already steamed rice. Stir over low heat so the liquid sucked by the rice. After that steam again until cooked. Lift.· How to serve: Put rice in a dish, sprinkle on top of complementary materials. Eaten with sambal kimiri.
Serves 6.
Sambal Kimiri:Shear zones and mix together until smooth:· 25 grams of roasted peanuts· 5 eggs fried pecan· 5 cayenne pepper, poured boiling hot water· 2 red pepper, poured boiling hot water· ½ teaspoon salt· 1 tsp vinegar· 2 tsp sugar
Supplementary Material:· Fish fried anchovies· Fried Nuts· Scrambled eggs, thinly sliced· Cucumber, thinly sliced· Basil leaves· Fried Onions
Method:· Steam the rice until half cooked, remove and set aside.· Meanwhile boiled coconut milk, coriander, lemongrass, bay leaves, pandan and salt in a saucepan until boiling. Then enter the already steamed rice. Stir over low heat so the liquid sucked by the rice. After that steam again until cooked. Lift.· How to serve: Put rice in a dish, sprinkle on top of complementary materials. Eaten with sambal kimiri.
Serves 6.
Sambal Kimiri:Shear zones and mix together until smooth:· 25 grams of roasted peanuts· 5 eggs fried pecan· 5 cayenne pepper, poured boiling hot water· 2 red pepper, poured boiling hot water· ½ teaspoon salt· 1 tsp vinegar· 2 tsp sugar
· 50 cc hot water
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