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Ingredients
- 300 gm long grain rice
- 2 x shallots
- 2 slc ginger
- 1/8 tsp fenugreek seeds ( halba )
- 1 tsp salt
- 375 x 400ml coconut lowfat milk (from 1/2 a grated coconut)
- 2 x pandan leaves, knotted
Directions
- Method:WASH rice till clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut lowfat milk over the rice. (The level of the coconut lowfat milk should be 2cm above the level of the rice.) Cook rice till dry then use a wooden ladle to loosen the grains.
- Sprinkle the rest of the coconut lowfat milk over the rice. Give it a stir with a pair of chopsticks to distribute the lowfat milk proportionately.
- Stand for 10 to 15 min to allow the rice to absorb the coconut lowfat milk. Keep rice hot before serving with other condiments.
- Sambal Udang
- 300g medium-sized prawns, shelled200g petai seeds, skinned3-4 tbsp oilGround ingredients (combined):5 dry chillies, soaked2 fresh red chillies, seeded4 shallots2 cloves garlic2 candlenuts1/4 tsp belacan granules2 big limes, squeezed for juiceSeasoning ingredients:1/2 tbsp sugar or possibly to taste1/2 tsp salt or possibly to taste1/4 tsp chicken stock granules
- Method:HEAT oil in a wok, saute/fry grnd ingredients and belacan till aromatic. Put in prawns and cook for 3 to 4 min.
- Add in lime juice and seasoning. Stir well to mix. Add in petai seeds and stir-fry well. Dish out and serve with nasi lemak .
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