Recipe of Award-winning Grilled rice in banana leaves #Asia food

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The ingredients needed to make Grilled rice in banana leaves #Asia food:

1. Make ready 4 scoop cooked rice
2. Prepare 8 leaves Banana
3. Prepare 200 gr Steamed fish/boiled chicken
4. Prepare 1 cayenne pepper (chopped)
5. Make ready 3 red chili pepper
6. Get 4 onions (chopped)
7. Make ready 9 red onions (chopped)
8. Make ready Salt and pepper
9. Get Buillon powder
10. Prepare Sugar
11. Take 8 Toothpicks
12. Prepare 3 long beans
13. Make ready 1 Carrot
14. Get 4 leaves lemon basil/kemangi leaves
15. Take 1 laos galanga
16. Get 2 candlenut
17. Make ready 4 quaill eggs (boiled)
18. Make ready Frying oil
19. Prepare Water
20. Make ready 2 Tomatoes
21. Take 4 slices cucumbar
22. Get 4 cayenne pepper
23. Make ready Serundeng/fried coconut flakes (optional)

Like pigs in a blanket, but with fish, and leaves as blankets. The banana sticky rice rolls are then wrapped in banana leaves and grilled until the outside is golden. We like to eat it hot off the grill with coconut sauce and Start with soaking the sticky rice in plenty of water for a couple of hours, and then steam until soft. But the best banana-leaf-wrapped dish I've tried is a Parsi one: Patra Ni Machhi, or flaky white fish coated with a spicy coconut chutney.

Steps to make Grilled rice in banana leaves #Asia food:

1. Break apart the boiled chicken or fish u have, into small bite size with your hands or a fork.
2. This is how the ingredients look alike
3. Cut banana leaves into 2 sizes: 20 cm and 15 cm in width (approximately)
4. Heat pan with about 2 tbsp oil in a medium heat then add 2 chopped garlic, stir fry until fragnant then add 4 chopped red onion and cayenne pepper. Then add boiled fish or chicken n add 1/2 part of small laos galangal and 1 candlenut. Stir fry it then add a pinch of salt n pepper, a pinch of sugar, a pinch of buillon powder and about 1/2 tsp black soy sauce. Stir fry it n Test taste.
5. In another pan, stir fry chopped 2 garlic, chopped 5 red onions, 1/2 part of small laos galangal, chopped carrot and chopped long beans then Stir fry at abot 30second then add about 1 liter of water. Rest for about 1 minute. Then set aside
6. Prepare the sambal. Fry tomatoes, candlenut n cayenne pepper for 30 second then Blend tomatoes, 1 candlenut, 2 cayenne pepper, a pinch of salt n sugar. Then set aside. Btw i use stone here not blender lol
7. Take 2 banana leaves, each 20 cm and 15 cm wide and lay them flat on the table - Put the smaller leave on top of the bigger leave
8. Next, add 1 to 2 tbsp of fish or chicken on top of the rice then add chopped beans n carrot, quaill egg, add serundeng(fry coconut flakes) if u have,add sliced cucumbar n sambal, add kemangi/lemon basil.
9. Fold the left side of the banana leaves and bring to the center. Then fold the right side of the banana leaves on top of the left side, make sure the parcel is fold tightly. Secure the top side of the folded banana leaves with a tooth pick. And secure the other side of the folded banana leaves with same technique.
10. Grill it!! I grill it on stove lol. For about 10 minutes. Dont forget to make every side grilled
11. Best serve warm/hot

We like to eat it hot off the grill with coconut sauce and Start with soaking the sticky rice in plenty of water for a couple of hours, and then steam until soft. But the best banana-leaf-wrapped dish I've tried is a Parsi one: Patra Ni Machhi, or flaky white fish coated with a spicy coconut chutney. Serve hot with basmati rice and grilled scallions. Let each diner delight in breathing in that gust of grassy, aromatic steam as she unwraps her own parcel. Cut the fibrous part along the side.

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