RICE BAKE WITH TEMPE

Ingredient:

• 2 cups Rice
• 1 cup Coconut milk
• 1.5 cups water
• 3 Shallot
• 2 Lemon Grass, cut 2.5cm long
• 2 Bay leave
• Salt to taste
• Basil
• Banana leafs

For the tempe:

• 200 gr tempe, sliced into little matchstick
• Salted Fish or anchovy (if you like)
• 5 pieces of shallots (cut it into thin slices)
• 2 stalk of green onion (cut into small pieces)
• 1 red chilli
• 1 green chilli
• 4 cayenne pepper
• 1 tablespoon soy sauce
• Salt and brown sugar to taste
• 4 tablespoon of vegetable oil

Instruction:

1. Chopped Shallots. Using sauce pan stir fry the shallots until fragrant.
2. Mix shallot with lemon grass, bay leave and salt and the coconut milk.
3. Wash rice, pour water and mixed coconut milk. Cook in the rice cooker until done.
4. Cook the tempe. Stir fry the shallot with vegetable oil over a cooking pan till fragrant. Add in the tempe, green onion, chillies, soy souce, brown sugar, and salt, mix well. Add water, cook until the spices to infuse. Set aside.
5. Take banana leaf or alumunium foil, wrap 3 table spoon of cooked rice, op with a tablespoon of the anchovies and wrap it nicely and grill for 15 – 20 minutes.
   Serve it while hot.

Tips before using banana leaves to wrap:
Get your banana leaves, give it a good wash, then dry it using paper towel. Cut the leaves to smaller rectangle shape. You are going to wrap one serving of the rice in it so don’t cut it too small. Turn on your stove to low heat and take the banana leave and give it a slight burn on both of the side (dont burn it too much). We only want to make the leaves to be more flexible so we can fold it easily.