Groceries:
150 gr rice
900 ml coconut milk from a coconut
2 pieces of pandan leaves
3 bay leaves
1 teaspoon salt
Sambal prawns:
2 tablespoons cooking oil
350 grams of shrimp were
3 lime leaves
1 stalk lemongrass, crushed
3 cm ginger, crushed
300 ml coconut milk from a coconut
1 tablespoon brown sugar, comb
2 tablespoons tamarind water
2 tablespoons cooking oil
Puree:
7 large red chillies
3 red chili sauce
5 grains of red onion
3 eggs pecans, toasted
3 cm turmeric, roasted
1 teaspoon salt
1 tablespoon dried shrimp, hot water soak
Topping: fried onions and basil leaves
Cook:
1. Porridge: rice cooked with coconut milk, pandanus leaves, bay leaf, and salt until into a soft pulp, set aside.
2. Heat cooking oil, saute ground spices until fragrant, put the shrimp, lime leaves and lemongrass and stir well. Add the coconut milk and cook until sauce thickens, remove from heat.
3. Presentation: prepare the dish, pour the pulp, put shrimp sauce over it, sprinkle with fried onions and basil leaves give.
For: 8 people
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