stuffed rice rolls
1000 ml thin coconut milk (santen cair)
750 gr. rice
3 salam leaves
biting (tooth picks)
Bahan- bahan isi:
6 cloves garlic
3-4 red lomboks (seeded)
3 cm laos (galangal)
3 tbsp oil
500 gr. beef
250 ml thin coconut milk (santen cair)
Cook the rice with the thin kokoksmelk, the salam leaves and salt until the coconut milk is absorbed.
Cut the shallots into thin slices and chilies into thin strips. Crush the laos. Heat in a wok the oil and fry the shallots, the garlic, the chilies and the laos for 3 minutes. Then add the meat and fry it dry. Add the thin coconut milk and salt to taste and cook the mixture for 5 minutes. Add the leek, mix well and let it simmer until the liquid has evaporated. Allow the filling to cool
Put on a banana leaf, size 20x15cm, 3 tbsp of cooked rice, Flatten this in the longitudinal direction and smooth on it 1 tablespoon of the filling. Roll it up and fasten the ends with the toothpicks. Steam the banana shaped packets for 1 hour.