Serves : 4
Ingredients :
600g rice (washed and drained)
1/2 can tamato puree
1 cinnamon stick
1 star anise
2 tablespoons chilli sauce
2 teaspoons tomato sauce
2 tomatoes (diced)
butter for stir-frying
1.3 litre watter (for cooking rice)
3 pandan leaves (knotted)
sugar, salt to taste
100g fried shallots
Ground Ingredients :
4 shallots
4 cloves garlic
2cm piece ginger
20g dried anchovies
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Method :
Melt butter in a large pan. Stir-fry the ground ingredients, cinnamon stick, star anise, sugar, salt, tomato sauce, chilli sauce and tomato puree till the aroma rises.
Add the rice and mix well. Gradually pour enough water and put in the pandan leaves. If cooking in an electric rice cooker, cover and let it cook.
When the rice is done, stir in the diced tomatoes. Then serve garnished with fried shallots.
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