Lay­ing IT ON

Spice things up with this In­done­sianstyle egg and rice dish made with ABC Sweet Soy Sauce Ke­cap Ma­nis.

delicious - - MASTERCHEF -

EGG LET­TUCE CUPS WITH CO­CONUT RICE SERVES 4

2 cups (400g) jas­mine rice, rinsed ½ cup (125ml) co­conut milk 2 pan­dan leaves, tied in knot 8 eggs, at room tem­per­a­ture ½ cup (125ml) ABC Sweet

Soy Sauce Ke­cap Ma­nis Finely grated zest and juice

of 1 lime 1 cup (200g) fried shal­lots 2 tbs toasted shred­ded co­conut 1 tsp finely chopped kaf­fir lime leaf 1 long red chilli, thinly sliced ½ but­ter let­tuce, leaves re­moved Sliced Le­banese cu­cum­ber, sliced spring

onion and co­rian­der leaves, to serve

Place rice, co­conut milk, pan­dan and 2¼ cups (560ml) wa­ter in a non-stick saucepan over high heat and bring to the boil. Cover, re­duce heat to low and cook for 12 min­utes or un­til rice has ab­sorbed most of the liq­uid. Stand, cov­ered, for 5 min­utes to steam, then fluff with a fork, cover and set aside.

Mean­while, boil eggs for 81/ min­utes. Drain and trans­fer to a bowl of ice wa­ter, then peel and set aside.

Place ke­cap ma­nis and lime juice in large non-stick fry­pan over high heat. Bring to the boil and cook for 1 minute or un­til re­duced slightly. Add eggs and stir to coat. Re­move from heat and scat­ter over fried shal­lots, co­conut, zest, kaf­fir lime and chilli. Di­vide rice and eggs among bowls and scat­ter with co­rian­der. Serve with let­tuce, cu­cum­ber and spring onion.

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