Yellow Rice
Ingredients:
2 cups basmati rice
1 cup coconut milk
1½ cups water
1 cinnamon stick
3 cardamom pods
2 cloves
1 pandan leaf (optional)
1½ tsp turmeric powder
Salt to taste
Instructions:
Wash the rice thoroughly.
Add coconut milk, water, and spices to the rice cooker.
Season with turmeric and salt.
Cook until the rice is fluffy and aromatic.
Cashew Curry
Ingredients:
1 cup cashews (soaked in water for 2 hours)
1 cup coconut milk
1 onion, sliced
2 green chilies, slit
1 tsp curry powder
1 tbsp oil
Salt to taste
Instructions:
Heat oil in a pan.
Sauté onion and green chilies until softened.
Add curry powder and mix well.
Stir in the cashews and coconut milk, and simmer until the cashews are tender.
Twice-Cooked Green Plantain
Ingredients:
2 green plantains, peeled and sliced
1 tsp turmeric powder
Oil for frying
Salt to taste
Instructions:
Marinate plantain slices with turmeric, and salt.
Deep-fry until golden brown.
Simmer fried plantains in a little spiced coconut milk (optional) to lock in flavor.
Eggplant Moju
Ingredients:
2 large eggplants, cubed
1 onion, sliced
2 green chilies, slit
2 tbsp vinegar
1 tbsp sugar
2 tsp mustard seeds
Oil for frying
Salt to taste
Instructions:
Deep-fry the eggplant until golden brown and set aside.
Heat oil in a pan, onion and chilies fry for a few minutes.
Mix in vinegar, sugar, ground mustard seeds and salt. Stir in fried eggplant and mix.
Fish Cutlets
Ingredients:
250g fresh salmon (or other firm fish), cooked and flaked
2 potato, boiled and mashed
1 onion, finely chopped
2 green chilies, chopped
1 tsp curry powder (optional)
1 egg (for binding)
Breadcrumbs
Oil for frying
Instructions:
Put oil in a pan and fry onion, chilies, and curry powder.
Mix salmon, potato, Shape into balls.
Dip in beaten egg and coat with breadcrumbs.
Deep-fry until golden brown.
Chicken Curry
Ingredients:
1 whole chicken, cut into pieces
1 onion, sliced
3 garlic cloves, minced
1 tbsp ginger paste
2 tbsp curry powder
1 tsp chili powder
1 cup coconut milk
1 cup water
2 tbsp oil
Salt to taste
Instructions:
Heat oil, sauté onion, garlic, and ginger.
Add curry powder and chili powder; fry for 2 minutes.
Add chicken pieces, coat with spices, and cook until sealed.
Pour in coconut milk and water, then simmer until chicken is tender.
Onion Relish (Seeni Sambol)
Ingredients:
3 large onions, thinly sliced
1 tsp chili flakes
1 tbsp sugar
1 tsp tamarind
2 tbsp oil
Salt to taste
Instructions:
Heat oil.
Sauté onions until caramelized.
Mix in chili flakes, sugar, tamarind and salt. Cook for another 5 minutes.
Fried Eggs
Ingredients:
6 hard-boiled eggs
1 tsp turmeric powder
Oil for frying
Instructions:
Lightly fry boiled eggs after rolling them in turmeric powder for added flavor.
Assembly and Baking
Lay a banana leaf (or parchment paper) on a flat surface.
Add a portion of yellow rice in the center.
Arrange cashew curry, plantains, eggplant moju, fish cutlets, chicken curry, onion relish, and a fried egg around the rice.
Wrap the banana leaf tightly into a packet and secure it.
Bake at 180°C (350°F) for 20 minutes to allow the flavors to meld.
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