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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If rice needs washing, wash well beforehand and allow to drain at least 1 hour. | 2. Heat oil in a large sauce pan with a well-fitting lid. Fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning. | 3. Add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring. | 4. Bring to the boil, stirring with a long spoon. As soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes. | 5. Uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes. | 6. Turn off heat, uncover and allow steam to escape and rice to cool slightly. Remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. Shape into a cone, pressing firmly. Use pieces of greased banana leaf or foil to do this. Sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1			-	-	-	-
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
onion	2		sliced	120.0	28.02	3.3	0.3
garlic clove	3		chopped	-	-	-	-
coconut milk	8	cups		4416.0	106.368	43.968	457.728
salt	4	teaspoons		-	-	-	-
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
curry leaf	6			-	-	-	-
banana leaf bamboo				-	-	-	-
egg				-	-	-	-
cucumber	2		sliced	-	-	-	-
red chilies	3			-	-	-	-
green chilies	3			291.4543	72.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.