Recipe by Dapur Rasamasa
Serve: 5 Person
Sliced meat slowly cooked with robust spices
- Easy
Ingredients
- 2 glasses cooked rice
- 6 glasses of water
- 1 lemongrass stalk, crushed
- 1 ear of corn, remove kernels from cob - is it better to say eg 1 glass corn kernel
- 1 glass of butternut squash, peeled and sliced into cubes
- 1 glass of spinach leaves, remove stems
- 1 glass of water spinach leaves, remove stems
- 1 glass of string beans, cut into bite-size pieces
- 1 glass of fresh basil leaves, remove stems
- 1⁄2 teaspoon salt or to taste
Spicy tomato sauce/Tomato sambal
- 5 red curly chilies
- 3 red bird’s eye chilies
- 3 shallots
- 2 tsp lime juice
- Sugar to taste
- Ground all ingredients together coarsely with mortar and pestle.
Side dish
- 1 glass of sliced fried salted fish
Making porridge with cooked rice will save more time than making it with uncooked rice. Choose high quality of vegetable.
Steps
- Boil cooked rice with water, lemongrass, corn, and squash until of porridge consistency.
- Add the other vegetables, mix well until tender. Taste the porridge. Add salt to taste. Remove from heat and set aside.
- Serve with the spicy tomato sauce and the side dish of salted fish.
