J
Jeanh
Guest
JAVA RICE
4 tbsps. of coconut (or some other palm) oil
2 tbsps. of finely minced garlic
2 tbsps. of finely minced ginger
2 shallots, finely chopped
2 tbsps. of finely minced lemongrass
1 finely chopped bird’s eye chili
1 tsp. of turmeric powder
6 c. of cold cooked rice
salt, to taste
crisp onion slices and chopped scallion (onion leaves)
PROCEDURE:
Heat the palm oil in a wok or frying pan.
Add the garlic, ginger, shallots, lemongrass, chili and turmeric. Cook over medium heat until the mixture starts to look pasty.
Add the rice to the pan.
Stir and toss until the rice is heated through and every grain is coated with the spicy yellow paste. Season with salt. Stir to blend.
Ladle the rice into bowls or plates and sprinkle with crisp onion slices and scallions.
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4 tbsps. of coconut (or some other palm) oil
2 tbsps. of finely minced garlic
2 tbsps. of finely minced ginger
2 shallots, finely chopped
2 tbsps. of finely minced lemongrass
1 finely chopped bird’s eye chili
1 tsp. of turmeric powder
6 c. of cold cooked rice
salt, to taste
crisp onion slices and chopped scallion (onion leaves)
PROCEDURE:
Heat the palm oil in a wok or frying pan.
Add the garlic, ginger, shallots, lemongrass, chili and turmeric. Cook over medium heat until the mixture starts to look pasty.
Add the rice to the pan.
Stir and toss until the rice is heated through and every grain is coated with the spicy yellow paste. Season with salt. Stir to blend.
Ladle the rice into bowls or plates and sprinkle with crisp onion slices and scallions.
You do not have permission to view the full content of this post. Log in or register now.
