Ingredients Jump to Instructions ↓

  1. 450g Siam rice

  2. 1/2 kg ikan tenggiri (mackerel)

  3. 500g onions, finely sliced and fried crisp

  4. 1/2 tbsp black soy sauce

  5. 1/4 tin evaporated milk

  6. 300 ml water, more or less may be needed to cook the rice

  7. 2 screwpine leaves (daun pandan)

  8. Salt to taste

  9. Oil for frying

  10. 1/2 tsp cumin

  11. 1/2 tsp fennel

  12. 2 cm piece cinnamon

  13. 2 cardamoms

  14. 2 pips garlic

  15. 3 small onions, sliced

  16. 2 cm ginger

Instructions Jump to Ingredients ↑

  1. Wash rice and drain well. Dry-fry the cumin, fennel, cinnamon and cardamoms and pound finely.

  2. Slice fish and mix with salt. Fry until crisp. Keep aside.

  3. Drain off excess oil, leaving about 3 tbsp. Fry ginger, then add in water and soy sauce. When mixture begins to boil, add in pounded spices, screwpine leaves, salt, rice and milk. Cover and let rice cook until dry.

  4. To serve, spread a layer of rice on a serving plate, followed by a layer of fried fish, then top up with more rice and fried fish. Garnish as desired.


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