1 1/2 cup basmathi rice
80 ml thick coconut milk (mixed with enough water to obtain 3 cups of liquid)
2 slices of ginger
1/2 tsp sugar
2 pieces pandan leaves (tied into a knot)
Soak rice for 1/2 hour....Rinse well. Add in the coconut milk mixture, ginger, salt sugar and pandan leaves and cook in a rice cooker. Best served warm.
Prawn sambal :
15 medim sized prawns (deshelled and deveined)
3 tbsp vegetable oil
1 tsp tamarind (dissolved in 5 tsp of water and retain juice)
1 pc lemongrass (bruised)
1 red onion (cut into rings)
1 tsp sugar
salt to taste
5 shallots and 3 clove garlic (pounded to make paste)
7 pcs dried chillies (cut and soaked in hot water till soft)- grind in a blender to make paste
1 pc candlenut (pounded and mixed with the dried chilli paste)
Heat half the oil. Pan fry prawns till half cooked and put them aside.
Add remainder of oil and add in shallot paste. Fry till aromatic. Add in the chilli paste and fry till oil separates ,about 8-10 mins (add oil if needed). Add in lemongrass.Add in onions.
Pour tamarind juice and some water and get it to a boil.
Lastly add the prawns, salt and sugar, Cook for 1-2 mins and take it off heat.
Rice accompaniments :
Serve coconut rice with prawn sambal, boiled egg, fried anchovies, cucumber and pan fried groundnuts.
Couldnt get cucumber so made some kailan to serve with rice as I always like green veggies.....
Linked this to Sweet Heat Chiili Challenge