Ingredients23 items
- 4 cups of washed rice
- 4.5 cups of water (soaked with blue pandan leaves and lemongrass)
- 1 pandan leaf & calamint leaf
- 1 piece of serai
- 2 pieces of large onion or 8 small onions
- 4-5 tablespoons of dried red chili flakes (10-15 fresh red chilies)
- 1 piece of tamarind
- Sugar nira and salt to taste
- 3 tablespoons of fish sauce
- 200ml can of coconut milk
- 1 grated coconut
- 3 pieces of serai
- 3 pieces of galangal
- 1 teaspoon of black pepper
- 6 small red onions
- 4-5 whole sardines, cooked and seasoned with salt and sugar to taste
- 1 bottle of fish sauce
- Water (as needed from the fish sauce)
- 1 piece of serai
- 1 calamint leaf
- Cayenne pepper
- Lime juice
- Bean sprouts, thinly sliced star fruit, royal salad, long beans, yardlong beans & cucumber
Instructions
1
Wash 4 cups of rice thoroughly and soak it with blue pandan leaves and lemongrass until the water turns light blue. Drain the water.
2
Place 1 piece of serai in a pot and let the cooked rice be ready.
3
For the Tumis Broth, heat oil, add 2 pieces of serai, half an inch of galangal, 4 cloves of garlic, and some water. Finely blend these ingredients together before adding them to the broth. Fry until the onions are slightly cooked, then add 4-5 tablespoons of dried red chili flakes (10-15 fresh chilies), tamarind, sugar nira, and fish sauce. Cook until it has a good flavor.
4
To make the Coconut Sambal, fry one grated coconut until it turns golden brown. Let it cool down before grinding it into a paste with 3 pieces of serai, some galangal, a teaspoon of black pepper, 6 small red onions, and cooked whole sardines seasoned with salt and sugar to taste.
5
For the Fish Sauce, use 1 bottle of fish sauce and add water (if needed), 1 piece of serai, 1 calamint leaf, cayenne pepper, lime juice. Boil for a short time until fully heated up and serve with grilled meat and other side dishes like pickled eggs, black cardamom rice, and fried fish chips.