Kraalnesian Corn
Indulge your taste buds with this scrumptious Indonesian-inspired rice dish. Savory garlic and onion pair perfectly with the sweetness of corn and coconut, all coated in a luscious peanut sauce that strikes the right balance of flavors. Served alongside fragrant rice and accompanied by a burst of textures from prawn/shrimp crackers and zesty pickle relish, this meal is a true delight for your senses.
— Constant Cookbook
Ingredients
- (2 servings)
- 150g rice
- 2 cloves of garlic, pressed
- 1 onion, thinly sliced
- 1 tin of sweet corn
- 1 tbsp coconut, grated
- 1/2 tbsp sambal oelek
- 1 tsp laos
- FOR THE PEANUT SAUCE:
- 4 tbsp peanut butter
- 100ml coconut milk (opt.)
- 1/2 tbsp sambal oelek
- 1 tsp laos
- 1-2 tbsp vinegar
- 1 tbsp kecap manis
- water
Instructions
- Cook the rice according to the packet instructions.
- Saute the garlic and the onion with 1/2 tbsp. of sambal oelek and 1 tsp. of laos.
- When ready put the mixture aside, and absorb the access of oil with kitchen paper.
- Sauce:
- Heat the peanut butter until melted. Then add the vinegar, kecap manis, sambal, and laos. Low heat!!
- Stir in dashes of water or coconut milk (optional) until the sauce has the right thickness.
- It should be thick, but still pourable (like porridge).
- Add the sauteed onions and garlic, and the sweet corn. Bring that to the boil (stir!), then turn the heat low.
- Finally, add the grated coconut and let it simmer for a few minutes.
- Serve with the rice, prawn/shrimp crackers, pickle relish, and a dollop of sambal oelek on the side of the plate.
Yield
Serves 2
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