Ingredients
- COCONUT RICE:
- 300 grams Jasmine rice
- 1 400ml can Premium TCC Coconut Milk
- 1 tsp salt
- 4 pieces panda leaves (tie into a knot)
- SAMBAL:
- 5 dried chillies (soak in water to rehydrate)
- 3 red chillies
- 3 cloves garlic
- 1 lemongrass stalk (sliced)
- 6 shallots
- A few slices of ginger
- 1 tsp tamarind juice
- 1 onion sliced
- 1.5 tsp sugar
- salt (to taste)
- 2 TBSP Oil
- TO SERVE:
- 3 boiled eggs (cut into half)
- 1 cucumber (sliced)
- Beer nuts
Method
- Place all of the rice ingredients in a steaming tray and place into steamer. Steam over high heat until rice is cooked through and dry to the touch. Turn off the stove and let the rice stand for 15 minutes before fluffing with a fork.
- Blend all the sambal ingredients in a blender (except for the onion, sugar, salt and tamarind juice). Heat oil and transfer the sambal mixture to the pan. Saute the ingredients on medium heat until fragrant. Add the onion, sugar, tamarind juice and salt and adjust to taste.
- Serve coconut rice with the sambal, boiled eggs, beer nuts and cucumber and enjoy!
- TIP: Any extra sambal can frozen for up to three months.
Product used in recipe
- TCC - Premium Coconut Milk
