Ingredients
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water1000g
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jasmine rice, washed and drained300g
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coconut milk200g
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fresh ginger, chopped20g
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pandan leaves, tied into knots2
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fresh lemongrass, white part only, sliced1
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salt1teaspoon
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eggs4
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tamarind paste20g
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dried chillies, deseeded and soaked to soften40g
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garlic cloves50g
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shallots150g
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oil40g
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soy sauce20g
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sugar40g
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salt1teaspoon
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anchovies, deep fried50g
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onion, thinly sliced200g
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cucumber, sliced, to garnish1
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roasted peanuts, to garnish20g
Preparation
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step 1
Place 4 eggs into the Steamer and set asides.
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step 2
Place water and coconut milk into mixing bowl.
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step 3
Insert simmering basket, add rice, ginger, pandan leaves, lemongrass and salt to it. stir well with scraper.
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step 4
Set Steamer into position, press control knob and steam 17 mins/120°C/speed 2.
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step 5
Remove Steamer and place eggs in cold water before removing egg shell. Cut into halves and set aside.
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step 6
Remove simmering basket, transfer cooked rice to a serving bowl and set aside. Clean mixing bowl.
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step 7
Place dried chillies, garlic cloves, shallots and oil into mixing bowl.
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step 8
Press control knob and chop 20 sec/speed 10. Scrape down sides of mixing bowl with scraper.
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step 9
Add soy sauce, sugar, salt, tamarind paste and water into mixing bowl.
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step 10
Place simmering basket instead of measuring cup to avoid splash, press control knob and cook15 mins/120°C/speed 0.5.
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step 11
Add onions and anchovies into mixing bowl.
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step 12
Place simmering basket instead of measuring cup to avoid splash, press control knob and cook 3 mins/120°C/speed 0.5. Transfer into a bowl
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step 13
In a serving plate, add a portion of cooked rice, sambal and reserved eggs, garnish with sliced cucumber and roasted peanuts.