Monday, 25 February 2008

Nasi Pandan

I first came across this recipe while browsing through Mat Gebu's website, and I just keep wanting to try it out ever since. At last, I had the opportunity to make this dish for our dinner last was fabulous.

As usual, I made a few changes from the original recipe.... not that there was anything wrong with the original recipe, it's just that, in my vain attempt to reduce my weight, I felt that I need to omit the use of coconut milk.....hence, the change in name to Nasi Pandan, 'cos 'tis no longer lemak.....

Nasi Pandan
recipe adapted from Mat Gebu
3 cups Basmathi rice
10 blades pandan leaves, cut into small pieces
4 cups water
3 cloves garlic, thinly sliced
4 shallots, sliced
1 small knob ginger
3 cardamoms
4 cloves
1 cinnamon stick
1tsp whole black peppercorn
salt, to taste

Using a blender, process 2 cups of water and pandan leaves to a pulp.
Strain the juice from the pandan leaves into a medium size bowl. Soak rice in the juice for approximately 30 minutes.

To cook the rice, place the rest of the other ingredients along with the soaked rice into a pot.

In a medium heat, allow the rice to come to a boil, uncovered.

When boiling, reduce the heat, place the lid on the pot and leave it to simmer for 15 minutes.


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