Lump rice

Lump rice

Lampreys

By
From
My Feast
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
Foolproof steamed rice, using reserved meat stock
8 banana leaves
100ml coconut cream

Eggplant pickle

Quantity Ingredient
1 large eggplant, cut into batons
1 small red onion, quartered
2 green chillies, chopped
1 tablespoon ground turmeric, plus extra 1/2 teaspoon
500ml vegetable oil
2 sprigs curry leaves, leaves picked
garlic, chopped
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon white sugar
1 tablespoon malt vinegar
12 Dutch forced meatballs
20 fried banana chips
10 toothpicks
Tomato sambal, to serve
sambal terasi, to serve

Meat curry

Quantity Ingredient
150g braising beef, cut into 2 cm cubes
150g skinless chicken thigh fillet, cut into 2 cm cubes
150g pork shoulder, cut into 2 cm cubes
150g goat or lamb leg, cut into 2 cm cubes
100g ox liver, cut into 2 cm cubes
2 litres water
5 cardamom pods, cracked
small cinnamon, broken up
4 whole cloves
2 teaspoon salt
3/4 teaspoon fennel seeds, toasted and ground
1 teaspoon ground cumin
2 teaspoons ground coriander
1 tablespoon chilli powder
3/4 teaspoon fenugreek seeds
40g roasted dried shrimp, ground using a mortar and pestle
80ml vegetable oil
1 large brown onion, chopped
garlic, minced
2 slices young ginger

Method

  1. To make the meat curry, place all the meat in a large heavy-based saucepan and cover with the water. Place over high heat and bring to the boil, skimming the surface of any scum. Add the cardamom, cinnamon, cloves and salt and simmer for 15 minutes. Strain, reserving the stock to cook the rice.
  2. Mix the remaining spices and ground dried shrimp into the meat and set aside.
  3. Heat the oil in a large heavy-based saucepan over medium heat, add the onion, garlic, ginger, curry leaves, lemongrass and pandan leaf and cook for 4–5 minutes or until fragrant and the onion is so and translucent. Add the meat mixture and cook, stirring constantly, for 5 minutes.
  4. Add the coconut milk, bring to the boil and simmer for 8–12 minutes or until reduced by half and the curry is moist but not runny.
  5. Meanwhile make steamed rice using the reserved meat stock instead of water to cook the rice.
  6. Preheat the oven to 180°C
  7. To assemble the lump rice parcels, run the banana leaves over an open flame to soften. Arrange 2 leaves in a cross and place 1 cup of the steamed rice in the centre. Using a spoon, spread 25 ml of the coconut cream over the rice. Arrange some of the meat curry, eggplant pickle, 3 meatballs and 5 banana chips around the rice. Fold the banana leaves over the filling to enclose and secure with toothpicks. Repeat with the remaining leaves and filling.
  8. Place the parcels on a baking tray, making sure the opening is at the top. Bake for 12 minutes or until the banana leaves start to brown. Remove from the oven, place a parcel on each plate and let guests open them at the table. Serve with the tomato sambal and sambal terasi on the side.

Note

  • When cooking with whole leaves, such as pandan leaf, or spices, such as cinnamon sticks, make sure to remove them before serving.
Tags:
My
Feast
Peter
Kuruvita
Asia
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island
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