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Categories:Viewed: 70 - Published at: 4 years ago
Ingredients
- 4 cups jasmine or long rice, washed thoroughly
- 2 tablespoons turmeric powder, mixed with 4 tablespoons water
- 4 cups coconut milk
- 2 cups chicken stock or water
- 2 sprigs of curry leaf
- 3 pandan leaf, tied in a knot
- 3 lemon grass, white part, bruised
- 2 inch galangal, peeled and sliced
- 1 tablespoon kosher salt
- Shrimp/fish krupuk chips a" prepackaged
- Banana leaves
Method
- Wash and drain the rice.
- Put rice and remaining ingredients in a heavy saucepan.
- Bring to the boil over moderate heat.
- Stir, lower heat to the minimum and cover with a lid (that is wrapped with a tea towel) cook until the rice is done, about 20 minutes.
- Remove from heat, do not remove cover, and let sit for 10 minutes
- Remove all herbs, galangal.
- Pressed into a cone shape using an oiled conical chinois and unmould onto a banana leaf in the center of large platter.
- Place other dishes around the cone and scatter with shrimp chips
