| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rice |
|
|
Water |
| 2 |
c |
Santen; (coconutmilk) |
|
|
Salt |
| 1/4 |
ts |
Koenjit; (this spice makes the rice yellow, it is not saffran). |
| 1/4 |
ts |
Serehpowder |
| 2 |
|
Lemon leaves |
|
|
Parsley |
|
|
Little onions to taste |
|
|
Cucumber |
| 2 |
|
Eggs |
INSTRUCTIONS
Boil the rice in water with santen, koenjit, salt, sereh and the
lemonleaves.
when it is done, put it on a plate, and garnish the dish with the parsley,
fried onions, chopped cucumber and hardboiled eggs.
I have to admit: I never cooked it this way. I always used fresh sereh.
That smells delicious. It looks like grass. When it is in the store, you
can better buy that, it is great. You can easily boil it with the rice, and
remove it afterwards. (you cannot eat it).
With this you can serve fried chicken with a sambal, (sauce of red peppers
and spices)and any kind of vegetables that is good with rice. For example
the sajoer, I sent the recipe of it before. It is also tasty to make a
currysauce and pour it over the rice.
Selamat Makan (enjoy your meal).
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Nov 21, 1998, converted by MM_Buster v2.0l.
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