Asian Rice Table
Ingredients
- Turmeric Rice
- 600 grams short grain rice
- 1 ⅗ liters water
- 1 Tbsp Turmeric
- Pancake Rolls
- 4 eggs
- salt
- 1 Tbsp cornstarch
- 1 tsp Turmeric
- vegetable oil (to fry)
- Sweet Potato Vegetables
- 300 grams Sweet potato
- 1 tsp cilantro
- 1 garlic clove
- 1 sprig Lemongrass
- 100 milliliters Coconut milk
- 1 tsp brown sugar
- vegetable oil (to fry)
- salt
- Spicy Meat
- 2 Tbsps Tamarind paste
- 4 Tbsps hot water
- 250 grams Sirloin steak
- 2 centimeters ginger
- 1 onion
- 1 chili pepper
- salt
- 2 Tbsps dark soy sauce
- vegetable oil (to fry)
- Eggplant Vegetables
- 350 grams small Eggplant
- 1 onion
- 1 garlic clove
- 1 tsp Turmeric
- 100 milliliters Coconut milk
- 1 Tbsp dark sesame oil
- 1 Lime (squeezed)
- salt
- peppers (freshly ground)
- Chicken Pieces
- 1 chicken (1 kg)
- 1 onion
- 2 garlic cloves
- 1 Lemongrass
- 2 centimeters Turmeric
- 1 tsp Coriander
- 1 tsp brown sugar
- salt
- 1 chili pepper (chopped)
- 100 milliliters Coconut milk
- vegetable oil (to fry)
- Fried Calamari
- 6 small Squid tentacles
- 2 Tbsps soy sauce
- 2 garlic cloves (finely chopped)
- 1 chili pepper (chopped)
- 3 scallions
- 2 centimeters Turmeric
- 2 centimeters ginger
- vegetable oil (to fry)
- salt
- Crispy Chips
- 200 grams Cassava (or plantain)
- vegetable oil (to fry)
- For Decoration
- 1 Banana leaf
Preparation steps
Thoroughly rinse the rice, boil with water and add 1 tablespoon of turmeric, over low heat for 15-20 minutes. Cook, then cover with a cloth and let rest for 15 minutes.
Combine the eggs with salt, corn starch and turmeric and stir until fluffy. In some hot oil cook 2 to 3 omelets, then roll and cut into small slices.
Peel and dice the potatoes. With a mortar grind the coriander seeds, peel garlic and chop lemongrass. In a little oil fry the potato cubes for 5 minutes. The spice mixture, stir 100 ml coconut milk and 1 teaspoon sugar, cook potatoes, season with salt.
Mix Tamarind with hot water and pass through a sifter. Cut the meat into finger-sized strips. Peel th ginger and onion and finely chop both. Finely chop 1 chilli. Brown the meat in a little oil, tamarind, spices, salt and soy sauce and cook for about 3 minutes.
Cut eggplant into 2 cm (approximately 1 inch) cubes. Peel onion and garlic and rub. Mix with 1 teaspoon turmeric, sesame oil and 100 ml of coconut milk. Cook the vegetables for 8 minutes. Season with lime juice, salt and pepper.
Cut the chicken into 6 parts. Peel the garlic cloves and onion, chop finely, as well as the lower part of a lemongrass stalk. Peel and grate the turmeric root and with a mortar crush the coriander seeds. Mix all the spices with sugar, salt, chopped chili pepper and 100 ml coconut milk. In some oil cook the pieces of chicken for 15 minutes. Add the seasoning mix and cook for another 20 to 30 minutes to stew.
Fry the squid in a little oil for 5 minutes. Mix the soy sauce, the chopped garlic, the chilli and sliced scallions. Ginger and turmeric root, peel and grate finely. Season everything with salt.
Peel cassava or plantains, slice into fine slices and in plenty of oil fry till crispy.
Push the cooked rice in a large greased strainer grease. Line a large plate with a banana leaf, put the rice cone in the middle, sprinkle remaining rice around it, put everything cooked around the cone and serve.
