This recipe is best with
Recipe Ingredient
- 2 cups long grain rice, washed and drained
- 1 tbsp butter or margarine
- 1 tbsp oil
- 1 big onion, sliced
- 2 cloves garlic, chopped
- 3 cups water
- 1 lemon grass, smashed
- 2 pandan leaves, shredded and knotted
- 50g celery, chopped
- 2 dried mushrooms, chopped
- 1/2 cup raisins
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 5 kaffir lime leaves (limau purut), finely shredded.
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tsp chicken stock granules
- 1 tsp sugar or to taste
- 2 tsp Nampla (fish sauce)
- Dash of pepper
- Garnishing:
- Chopped spring onions and coriander
- Toasted peanuts
Instructions
- Heat butter or margarine and oil in a wok. Fry garlic and onions. Add lemon grass and pandan leaves. Stir in rice, mushrooms, celery and seasoning. Mix well to combine.
- Dish rice into an electric rice cooker. Cook rice as usual. When rice is almost cooked and dry, add all the peppers and raisins. Stir well to mix. Stand rice in cooker for 10 to 15 minutes.
- Dish up rice and mix in kaffir lime leaves. Divide rice into equal portions and serve in empty bell pepper casings or on plates.
