Serves : 4
Ingredients :
600g rice (washed and drained)
11/2 litre coconut milk (squeezed from 2 coconuts)
salt to taste
3 pandan leaves (knotted)
1 medium cucumber (sliced thinly)
100g groundnuts (dry-fried)
2 hard boiled eggs (halved)
Sambal Ingredients
400g lala
2 stalks lemon grass (bruised)
1 tablespoon oyster sauce
1 teaspoon tamarind sauce
2 lime leaves
butter for stir-frying
100ml water
sugar, salt to taste
Ground Ingredients
2 shallots
4 cloves garlic
2cm piece ginger
2cm piece dried shrimp paste
8 dried chillies
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Method :
- Mix rice, coconut milk, pandan leaves and salt. If using an electric rice cooker, cover and let the rice cook.
- Heat butter and fry the lala half-cooked. Add in the ground ingredients, oyster sauce, tamarind juice, salt, sugar, lemon grass, lime leaves and enough water so that it is not too dry.
- Bring to the boil, then simmer till the lala is cooked. Serve with rice, groundnuts, cucumber slice and eggs.
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