Laying IT ON

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

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.