3 to 4Pandanscrew-pine leaves slightly shredded and tied into a knot
Ginger 1/2 inch piecechopped length wise
Few strands of Lemongrass
Salt to taste
Sambal
8-10dried red ChiliesCut each Chili into 2-3 pieces and soak in warm Water
3-4 Cloves of Garlic
5-6 Shallots
Few strands of Lemongrass
1 Onioncut into slices or rings
2tbsp Oil
1tsp Sugar
2tsp Tamarind juice
Salt to taste
Condiments
1 Cucumbercut into thin slices
3 -4tbspof PeanutsPan fried with 1/2 tbsp of Oil until crisp and fragrant
Spiced Veggies (Tossed french beanscarrots sticks with some chili paste and Salt
Instructions
Place the rice in the rice cooker pot along with water, Coconut milk, Ginger, Lemongrass and tied Pandan leaves. Sprinkle salt and stir well. Cook the rice, fluff with a fork and keep warm until ready to serve.
Drain the soaked chilies and grind it with shallots, Garlic and Chopped lemongrass strands to a paste. Use little water while grinding.
Heat up cooking oil in a frying pan or a wok on medium heat and fry this blended paste for about 7-10 minutes. Add onion rings and fry for 2-3 minutes more. Add water to attain the desired consistency.
Add the tamarind juice and season with salt and sugar. Stir well and turn off the flame.
On a serving tray, place a clean Banana leaf lined with wax paper. Using a bowl, shape the rice and place on this leaf. Spoon Sambal on or at the side of the rice, place few slices of Cucumber, some pan fried peanuts and spiced veggies.
Serve hot.
Notes
The rice is generally cooked with Pandan leaves (screw-pine leaves) which impart a distinctive flavour to the dish.