Ingredients: Serves 4
- 2 cups short-grain rice
- 3 cups of water
- 2 cups creamy coconut milk
- 1 or 2 stick cinnamon
Utilize a dish to include rice and water. Bring to the bubble. Spread and cook for 15 minutes. At that point include coconut milk, salt to taste and cinnamon. Mix well with a wooden spoon. Spread the skillet and cook on low warmth for an additional 10 minutes, or when all the milk has been consumed by the rice. Evacuate the cinnamon, cool the rice somewhat, and scoop onto a level plate. Present with sambols.
- 1/2 cup coconut or vegetable oil
- 2 large onions, sliced finely
- 2 teaspoons chilli powder
- 1 X 200g canned shrimps in spices
- 2 tablespoons vinegar
- 1 teaspoon sugar
Warmth up a wok with oil and gradually saute the onions until delicate, straightforward and brilliant earthy coloured. Include the stew powder, vinegar and the canned shrimps in flavours. Mix and spread with a cover. Stew for around 10 minutes. Evacuate the spread and keep on stewing until it is dry and the oil begins to isolate from the fixings. Add salt to taste. Expel from heat, including the sugar and mix. Permit to cool before putting away in a perfect, dry and sanitized container. To serve, utilize a little amount each time.