Ingredients Jump to Instructions ↓

  1. 1 oz. SANTAN instant coconut cream powder

  2. 1 1/2 tsp salt

  3. 1 cube chicken stock

  4. 6 tbsp oil

  5. 2 stalks lemon grass, bruised

  6. 3 oz shallots/onions, thinly sliced

  7. 1 thumb-sized cinnamon stick

  8. 18 oz long grain rice

  9. 1 1/2 level tsp turmeric powder

  10. 1 tbsp lime juice

  11. 4 screw pine leaves, tied into a knot

Instructions Jump to Ingredients ↑

  1. Dissolve SANTAN powder in 25 fl oz. water and strain into a saucepan. Stir in salt and chicken stock. Allow to heat over very low fire till mixture comes to a boil. Set aside.

  2. Heat oil in the wok, fry lemon grass till fragrant and light brown. Add in cinnamon and shallots/onions, continue to stir-fry till brown. Pour in rice, turmeric powder, lime juice and stir till evenly mixed. Remove from heat.

  3. Transfer rice mixture into the rice cooker and pour in the hot SANTAN mixture and screw pin leaves. Leave rice to cook till dry and grainy.

  4. Wipe steam from underlid to prevent rice from getting wet and soggy.

  5. Transfer rice onto a large serving plate. Garnish with sliced egg omelet, fine chili strips and crispy noodles.


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