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Очень вкусно! На двоих сделала 200 грам риса, лимонной травы не было, так что обощлась без нее.
Nasi kuning (turmeric rice)
400g of Tilda Long Grain Rice
1 stick of lemongrass, bashed
250ml of coconut milk
250ml of water
2 tsp ground turmeric
1/2 tsp salt
Stir-fried green beans with chilli shrimp paste
400g of green beans, ideally fine green beans
6 garlic cloves
2 bird's eye chillies, or 4 depending on spice tolerance
1 tbsp of shrimp paste, ideally fermented
2 tbsp of groundnut oil
To serve
1 handful of prawn crackers
1 handful of peanuts, roasted (skin-on)
1 handful of coriander, chopped
Rinse the rice well until the water runs relatively clear
2
If using a rice cooker, put all the ingredients for the rice in a rice cooker and let it do its magic. If cooking on the hob, bring the rice and all ingredients to a boil in a saucepan, then cover and turn the heat down to the lowest setting. Let the rice cook, undisturbed, for about 10–15 minutes or until all the liquid is absorbed. Turn the heat off, give the rice a stir, and put the lid back on, letting it finish cooking by steaming in the pan’s residual heat for another 5 minutes
3
Meanwhile, trim the green beans and halve into finger-length pieces. Finely chop the garlic and chillies (keeping them separate from each other)
4
Heat a wok over a high heat until smoking hot, then add the groundnut oil. Add the garlic and fermented shrimp paste and stir-fry until fragrant, which will only take a few seconds
Push the garlic to the side of the wok, add the green beans and stir-fry for about 3–5 minutes, until they turn bright green but are still crisp. Add the chillies and give everything a final toss together
6
Serve hot immediately with the turmeric rice, prawn crackers and roast peanuts
Источник: https://www.greatbritishchefs.com/recipes/turmeric-rice-with-green-beans-recipe
Nasi kuning (turmeric rice)
400g of Tilda Long Grain Rice
1 stick of lemongrass, bashed
250ml of coconut milk
250ml of water
2 tsp ground turmeric
1/2 tsp salt
Stir-fried green beans with chilli shrimp paste
400g of green beans, ideally fine green beans
6 garlic cloves
2 bird's eye chillies, or 4 depending on spice tolerance
1 tbsp of shrimp paste, ideally fermented
2 tbsp of groundnut oil
To serve
1 handful of prawn crackers
1 handful of peanuts, roasted (skin-on)
1 handful of coriander, chopped
Rinse the rice well until the water runs relatively clear
2
If using a rice cooker, put all the ingredients for the rice in a rice cooker and let it do its magic. If cooking on the hob, bring the rice and all ingredients to a boil in a saucepan, then cover and turn the heat down to the lowest setting. Let the rice cook, undisturbed, for about 10–15 minutes or until all the liquid is absorbed. Turn the heat off, give the rice a stir, and put the lid back on, letting it finish cooking by steaming in the pan’s residual heat for another 5 minutes
3
Meanwhile, trim the green beans and halve into finger-length pieces. Finely chop the garlic and chillies (keeping them separate from each other)
4
Heat a wok over a high heat until smoking hot, then add the groundnut oil. Add the garlic and fermented shrimp paste and stir-fry until fragrant, which will only take a few seconds
Push the garlic to the side of the wok, add the green beans and stir-fry for about 3–5 minutes, until they turn bright green but are still crisp. Add the chillies and give everything a final toss together
6
Serve hot immediately with the turmeric rice, prawn crackers and roast peanuts
Источник: https://www.greatbritishchefs.com/recipes/turmeric-rice-with-green-beans-recipe
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