Coconut Rice Dish from the Philippines
I love reading multi cultural recipes and this one I had most of the ingredients in the house so I said why not try it! Basically is it like risotto but with an Asian flair!
Wow is it delish and makes a huge amount, which is great for a party.
It is also a one pot meal and you can change the ingredients if you'd like
3 cup roasted chicken, shredded, room temp
2 tbsp vegetable oil of your choice
1/2 red pepper, diced
2 green onions, sliced
1 onion, diced medium
3 cloves garlic
1 Portobello mushroom, sliced
1/2cup snow peas, string removed and cut in half
2 cups sushi rice, rinsed and drained (or glutinous rice soaked overnight)
1 1/2 cup chicken broth
1 can coconut milk
3 tbsp fish sauce
banana leaves to cover wok
Add oil to a heated wok and saute onions & garlic for 1 min to soften slightly. Add remaining vegetables and cook while stirring to soften vegetables approx 5 min. Add rice and continue stirring to coat all the rice. Add broth, coconut milk and fish sauce. Cook for approx. 20min on low heat to al dente.
Place mixture in a large mixing bowl and stir in chicken until distributed evenly throughout mixture.
Wash wok and dry. Brush it with some oil preheat to med low.
Wipe banana leaves with a damp paper towel to remove any residue. Line the wok with 2 layers of banana leaves. (These impart the flavour)
Pour the mixture back onto the leaves and pat to form a flat surface. Cover the top with a piece of foil or extra leaves.
Cook on low heat for20-30min to brown bottom of rice. Check to see if rice has steamed and finished cooking. Invert onto a serving platter.
Enjoy with love.