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🍽️ Colorful Asian Rice Mountain

650 kcal · 30 min · 4 servings

Ingredients

• 600 g short-grain rice
• 1.6 l water
• 1 tbsp turmeric
• 4 eggs
• salt
• 1 tbsp cornstarch
• 1 tsp turmeric
• vegetable oil (for frying)
• 300 g sweet potatoes
• 1 tsp coriander
• 1 clove of garlic
• 1 stalk lemongrass
• 100 ml coconut milk
• 1 tsp brown sugar
• vegetable oil (for frying)
• salt
• 2 tbsp tamarind paste
• 4 tbsp hot water
• 250 g rump steak
• 2 cm ginger
• 1 onion
• 1 chili pepper
• salt
• 2 tbsp dark soy sauce
• vegetable oil (for frying)
• 350 g small eggplants
• 1 onion
• 1 clove of garlic
• 1 tsp turmeric
• 100 ml coconut milk
• 1 tbsp dark sesame oil
• 1 lime (squeezed)
• salt
• pepper (freshly ground)
• 1 chicken (1 kg)
• 1 onion
• 2 cloves of garlic
• 1 lemongrass stalk
• 2 cm turmeric root
• 1 tsp coriander seeds
• 1 tsp brown sugar
• salt
• 1 chili pepper (chopped)
• 100 ml coconut milk
• vegetable oil (for frying)
• 6 small squid tubes
• 2 tbsp soy sauce
• 2 cloves of garlic (finely chopped)
• 1 chili pepper (chopped)
• 3 spring onions
• 2 cm turmeric root
• 2 cm ginger
• vegetable oil (for frying)
• salt
• 200 g cassava (food group) (or plantain)
• vegetable oil (for frying)
• 1 banana leaf

Instructions

1. 1. Rinse the rice thoroughly under running water.
2. 2. Place the rice in a pot and cover it with water.
3. 3. Stir in one tablespoon of turmeric.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to low and let the rice cook for 15 to 20 minutes.
6. 6. Remove the pot from the heat.
7. 7. Cover the pot with a cloth.
8. 8. Let the rice rest for another 15 minutes.
9. 9. Whisk the eggs in a bowl.
10. 10. Add salt, cornstarch, and turmeric to the eggs.
11. 11. Stir the mixture until it is frothy.
12. 12. Heat some oil in a frying pan.
13. 13. Fry the egg mixture in portions to make small omelets.
14. 14. Roll up the finished omelets.
15. 15. Slice the omelets into thin strips.
16. 16. Peel the potatoes.
17. 17. Cut the potatoes into small cubes.
18. 18. Grind the coriander seeds finely.
19. 19. Peel the garlic clove.
20. 20. Finely chop the lemongrass.
21. 21. Fry the potato cubes in some oil for 5 minutes.
22. 22. Add the prepared spice mixture to the potatoes.
23. 23. Stir in 100 milliliters of coconut milk.
24. 24. Add one teaspoon of sugar.
25. 25. Let the potatoes cook through.
26. 26. Season the potatoes with salt.
27. 27. Mix the tamarind paste with hot water.
28. 28. Strain the tamarind liquid through a sieve.
29. 29. Cut the meat into finger-length strips.
30. 30. Peel the ginger.
31. 31. Peel the onion.
32. 32. Finely chop the ginger and onion.
33. 33. Finely chop the chili pepper.
34. 34. Fry the meat in some oil.
35. 35. Add the tamarind liquid to the meat.
36. 36. Add the remaining spices.
37. 37. Season with some salt and soy sauce.
38. 38. Let the meat cook for about 3 minutes.
39. 39. Cut the eggplants into cubes of about 2 centimeters.
40. 40. Peel the onion.
41. 41. Peel the garlic clove.
42. 42. Grate the onion and garlic finely.
43. 43. Mix the vegetables with one teaspoon of turmeric.
44. 44. Add sesame oil.
45. 45. Stir in 100 milliliters of coconut milk.
46. 46. Cook the vegetables in it for 8 minutes.
47. 47. Season the eggplants with lime juice, salt, and pepper.
48. 48. Divide the chicken into 6 pieces.
49. 49. Peel the garlic cloves.
50. 50. Peel the onion.
51. 51. Finely chop the garlic and onion.
52. 52. Finely chop the lower part of a lemongrass stalk.
53. 53. Peel the turmeric root.
54. 54. Grate the turmeric root finely.
55. 55. Grind the coriander seeds.
56. 56. Mix all spices with sugar and salt.
57. 57. Add the chopped chili pepper.
58. 58. Stir in 100 milliliters of coconut milk.
59. 59. Fry the chicken pieces in oil for 15 minutes.
60. 60. Add the spice sauce.
61. 61. Let the chicken simmer for another 20 to 30 minutes.
62. 62. Fry the squid in some oil for 5 minutes.
63. 63. Mix the soy sauce with chopped garlic.
64. 64. Add the chili.
65. 65. Slice the spring onions.
66. 66. Stir the spring onions into the sauce mixture.
67. 67. Peel the ginger.
68. 68. Peel the turmeric root.
69. 69. Grate the ginger and turmeric finely.
70. 70. Season everything with salt.
71. 71. Peel the cassava or banana.
72. 72. Shred the vegetable or fruit into very thin slices.
73. 73. Fry the slices in plenty of oil until crispy.
74. 74. Grease a large conical sieve.
75. 75. Press the cooked rice into the sieve.
76. 76. Line a large plate with a banana leaf.
77. 77. Invert the rice cone into the center of the plate.
78. 78. Scatter the remaining rice around the cone.
79. 79. Arrange all prepared dishes around the rice mountain.
80. 80. Serve the table.

Nutrition per serving

• kcal: 650
• Protein: 22 g · Fett/Fat: 20 g · Carbs: 90 g