Asian Rice Table

Ingredients

• 600 g long grain rice
• 1.6 l water
• 1 EL turmeric
• 4 eggs
• Salt
• 1 EL corn starch
• 1 TL turmeric
• vegetable oil (for frying)
• 300 g sweet potatoes
• 1 TL coriander seeds
• 1 Garlic clove
• 1 stalk lemongrass
• 100 ml coconut milk
• 1 TL brown sugar
• vegetable oil (for frying)
• Salt
• 2 EL tamarind paste
• 4 EL hot water
• 250 g sirloin steak
• 2 cm ginger
• 1 onion
• 1 chili pepper
• Salt
• 2 EL dark soy sauce
• vegetable oil (for frying)
• 350 g small eggplants
• 1 onion
• 1 Garlic clove
• 1 TL turmeric
• 100 ml coconut milk
• 1 EL dark sesame oil
• 1 lime (juiced)
• Salt
• Pepper (freshly ground)
• 1 chicken (1 kg)
• 1 onion
• 2 Garlic cloves
• 1 lemongrass stalk
• 2 cm turmeric root
• 1 TL coriander seeds
• 1 TL brown sugar
• Salt
• 1 chili pepper (chopped)
• 100 ml coconut milk
• vegetable oil (for frying)
• 6 small squid tubes
• 2 EL soy sauce
• 2 garlic cloves (finely chopped)
• 1 chili pepper (chopped)
• 3 spring onions
• 2 cm turmeric root
• 2 cm ginger
• vegetable oil (for frying)
• Salt
• 200 g cassava (or cooking banana)
• vegetable oil (for frying)
• 1 banana leaf

Instructions

1. 1.

   Wash the rice thoroughly, bring to a boil with water and 1 EL turmeric, simmer on low heat for 15-20 minutes, then cover with a cloth and rest for 15 minutes.

2. 2.

   Whisk eggs with salt, corn starch, and turmeric until frothy. In a little heated oil, bake 2-3 omelets, roll them up and slice into thin strips.

3. 3.

   Peel and cube the sweet potatoes. Crush coriander seeds, peel garlic clove, chop lemongrass. Fry potato cubes in a bit of oil for 5 minutes, stir in spice mixture, 100 ml coconut milk and 1 TL sugar, cook until tender, season with salt.

4. 4.

   Stir tamarind paste with hot water, strain through a sieve. Cut steak into finger‑sized strips. Peel and finely chop ginger and onion. Finely chop one chili pepper. Fry meat in a little oil, add tamarind paste, spices, a pinch of salt and soy sauce, cook for about 3 minutes.

5. 5.

   Cut eggplants into 2 cm cubes. Peel and grate onion and garlic clove. Mix with 1 TL turmeric, sesame oil and 100 ml coconut milk. Cook vegetables for 8 minutes, season with lime juice, salt and pepper.

6. 6.

   Cut chicken into six pieces. Peel and finely chop garlic cloves, onion and the lower part of a lemongrass stalk. Grate turmeric root, crush coriander seeds. Mix all spices with sugar, salt, chopped chili and 100 ml coconut milk. Fry chicken parts in oil for 15 minutes, add sauce and simmer for another 20-30 minutes.

7. 7.

   Fry squid in a little oil for 5 minutes. Combine soy sauce, chopped garlic, chili and sliced spring onions. Grate ginger and turmeric root finely. Season everything with salt.

8. 8.

   Peel cassava or banana, shave into thin slices, fry crisp in plenty of oil.

9. 9.

   Oil a large colander, press cooked rice through it. Lay a large plate with the banana leaf, place the rice cone in the center, scatter remaining rice around, arrange all cooked items around the cone and serve.