RSS
Note: Serves 4 pax
INGREDIENTS
|
A: 1bowl of rice
B (Prawn Sambal): |
C (Fish curry): 1 fillet of steamed Tuna 1 cup of coconut milk 3 Red onions 1 clove garlic 2 tablespoons chili paste 1 Lemongrass 1 Fresh turmeric Salt to taste Sugar to taste |
D (Accompaniments) 2 thinly sliced fried eggs Chicken coconut floss (serunding ayam) |
PREPARATION
| • | Cook the rice until it is soft in texture and then leave it to cool. |
| • | Blend ingredients A. Stir fry the blended ingredients until fragrant then add in the prawns. Add salt and sugar to taste. |
| • | Blend ingredients C and stir fry until fragrant. Add in coconut milk and salt and sugar to taste. Finally add in the tuna. |
| • | Make a cone using banana leaves. Fill the cone with rice and compact the rice while layering the floss, prawn sambal, fish curry, and eggs. |
| • | Ensure the ingredients are compacted, fold the end of the leaf over and then serve. |
Recipe courtesy of:
Kelantan Delights
