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Tossed Rice in Chilli Paste
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Serves : 4
Preparation time : 30 minutes
Cooking time : 20 minutes
Ingredients :
250g long grain rice, washed and drained
375ml water
3 tablespoons fish sauce
2 tablespoons crushed palm sugar (jaggery) or brown sugar
150ml lemon or lime juice
250g beef fillet (tenderloin), boiled for 10 minutes or until tender, then cut into thin strips
300g chicken breast, boiled for 5 minutes or until tender, then finely shredded
Finely Ground Paste
15 cloves garlic, peeled
12 bird's eye chillies
150g dried prawns (shrimps), soaked in water and drained
180g crushed, roasted shrimp paste
Method :
Combine the rice and water, and cook in a rice cooker. Fluff the rice and set aside to cool.
Combine the fish sauce, palm sugar (jaggery) or brown sugar, lemon or lime juice with the finely ground paste and mix into a sauce.
Mix rice and sauce thoroughly. Add half of the beef and chicken to the rice mixture and mix well.
Serve rice on a serving plate and top with the remaining beef and chicken.
Chef's note : This dish may be garnished with carrot, cucumber and coriander leaves (cilantro).
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