Indonesian nasi prang (mini spiced rice - about 10 mini portion

• Gluten free

• Seafood

  • 1/3 cup Anchovies, good quality dried

• Produce

  • 1 Banana
  • 2 Bay leaves
  • 1 stalk Green onion
  • 1 Jalapeno, large
  • 1 stalk Lemon grass
  • 1 cup Long red chili
  • 1/2 cup Peanuts, dry unsalted roasted
  • 6 Shallot

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 1/2 cups Coconut milk

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1/4 tsp Cloves, ground
  • 1/2 tsp Nutmeg or mace, ground
  • 1/2 tsp Salt
  • 1 Small pinch Salt
  • 1 Salt
  • 1 Pinch Sugar

• Oils & Vinegars

  • 3 tbsp Cooking oil
  • 2 tbsp Vegetable oil

Found on whattocooktoday.com

Description

Directions

• Put the coconut milk with lemon grass, nutmeg, cloves, bay leaves and salt into a large saucepan with a well-fitting lid, and bring slowly to the boil, uncovered
• Stir in the rice and return to a boil, then turn heat very low, cover and steam for 20 minutes. Uncover, fork the rice lightly from around sides of pan, mixing in any coconut milk that has not been absorbed, and cover with lid for 5 more minutes
• Mix the beaten eggs with green onion and pinch of salt. Set aside. Preheat non-stick skillet with cooking oil. Add in shallot and cook until soft and fragrant, about 5 minutes. Pour in the egg mixture into the middle of the pan and then swirl the pan around to let the egg mixture cover the pan. Let it cook until golden brown, about 3 minutes, flip over and let it cook for another 3 minutes. Remove to a plate and then sliced into 8-10 small pieces
• Preheat the same skillet with cooking oil. Add in anchovies and pan fry until crispy, add in the peanuts and continue to stir for another minute. Careful not to let the anchovies and the peanuts burnt. Add a pinch of sugar and give it one last stir. Remove from heat
• Wipe the skillet you use to cook the anchovies and peanuts clean with paper towel. Preheat 1 Tbsp of cooking oil. Add in sliced shallots and stir-fry until soft and fragrant. Add in the jalapeno slices and cook until the jalapeno is soft, about 5 to 8 minutes. Remove from the heat
• Place the chili and shallots in food processor. You may double or triple the recipes too. Process into a paste. Wipe the skillet clean and then preheat 2 Tbsp cooking oil. Add in the chili paste and stir fry for about 5 minutes and add some salt to taste
• Prepare about 8-10 pieces of 10 x 10 inch of banana leaves. Wipe both sides clean with damp cloth. Place about 1/2 cup of rice in the middle of the leaf. Top with the omelette, anchovies with peanuts, jalapeno, and red sambal on the side
• You can either wrap it like a parcel as shown in photo or do the traditional wrap. Gather the side near you and the opposite side up so they meet on top and then push both left and right sides in (almost look like a ship at this point). Then fold both left and right to the front and secure with toothpick. This is how most food is wrapped using banana leaves in Indonesia