Yellow Rice
Iconic dish that made a pleasure in everyday life. Simple choices for special days.

Ingredients
Yellow Rice:
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Rice, washed 500 g
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Lemongrass, crushed 30 g
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Bay Leaf 2 g
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Thick Coconut Milk 100 g
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Water 700 g
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MSG 2 g
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Salt 2 g
Chicken Lawar:
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Boneless chicken breast 300 g
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Shallots, sliced 25 g
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Garlic, sliced 20 g
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Red Thai Chilli 10 g
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Lime Leaves, removed stem and thinly sliced 2 g
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Lemongrass, crushed 1 pc
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Ginger, crushed 5 g
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Torch Ginger, finely sliced 7 g
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Turmeric Leaves 1 pc
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Pandan Leaves 1 pc
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Galangal 10 g
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MSG 5 g
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Salt 2 g
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Coconut, grated and sautéed 75 g
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Refined Sugar 4 g
Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):
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White Tofu, grinded 500 g
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Fish Meatballs, diced 100 g
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Galangal, grounded 5 g
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Basil Leaves 20 g
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Lemongrass, sliced 8 g
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Bay Leaf 1 g
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Scallions, sliced 15 g
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Red Thai Chilli 15 g
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MSG 6 g
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Eggs 3 pc
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Banana Leaves, heated until wilted 150 g
Savoury Tempeh:
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Tempeh 500 g
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Galangal, finely grated 60 g
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Lime Leaves 2 g
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Garlic, grounded 20 g
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Shallots, grounded 40 g
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Ginger, grounded 6 g
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MSG 3 g
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Water 1 l
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Lemongrass, crushed 20 g
Preparation
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Yellow Rice:
- Cook lemongrass and bay leaves until you can smell the aroma.
- Add rice, RAK, coconut milk and water, then cook until you can smell the aroma.
- Put them in a rice cooker. Cook for approximately 30 minutes or until done.
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Chicken Lawar:
- Season the chicken with Royco and pepper, and steam until it is cooked. Cool it down, shred it, then set aside.
- Sauté all seasonings until you can smell the sweet aroma and it is cooked.
- Add shredded chicken, and stir it evenly.
- Season it with salt, pepper, Royco Ayam, MSG and sugar.
- Stir evenly for 5 minutes, then serve.
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Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):
- Mix all ingredients, stir evenly with a bit of texture.
- Roll banana leaves, fill with tofu batter, pin the two ends, and then steam until it is cooked.
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Savoury Tempeh:
- Sauté galangal, garlic, shallots, aromatic ginger, lemongrass, lime leaves until you can smell the aroma.
- Add water and remaining ingredients, then cook over a medium heat until the tempeh is cooked and the water has been soaked up.
- Once cooked, drain tempeh and galangal flakes.
- Heat the oil, then fry the tempeh until it is crispy, lift and drain.
- Fry the galangal flakes until crispy.
- Serve the tempeh with galangal flakes.