Ingredients
- 250 g rice, washed and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves)
- 1 Pandan leaf (optional)
- 1/2 teaspoon coriander powder
Peanut sauce
- 50 g fried peanut
- 1 red chilli
- 3 bird's eyes chillies (depend on your favour)
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar (or you can substitute with tamarind juice)
- 75 ml water
Additional Ingredients
- Fried Teri Medan (dried anchovies)
- Fried peanut
- Fried shallot
- Fried emping belinjo cracker
- Omelette
Directions
1. Wash and drain the rice in a sieve or colander.
2. Steam the rice until half cooked (about 15-20 minutes), then move it to the deep pot.
3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Then pour into the rice until 1 finger joint above the rice.
4. Cook and stir, with low heat until all the coconut milk absorbed.
5. Then steam the rice until cook.
6. Make the peanut sauce by grinding all the ingredients (except water) to make a paste, then add the water and cook it for sometime until the sauce is thicken.
7. Remove the leaf before serving. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, give fried anchovies and fried shallot on the top of the rice. Garnish with raw cucumber and emping cracker. Serve with peanut sauce and sambal terasi.
If you have a rice cooker, you can do it much easier:
1. Wash and drain the rice in a sieve or colander
2. Put rice and all other ingredients (coconut milk, Salaam leaf, coriander powder and salt) in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.
