spicy pindang tuna rice

Like to eát grilled rice? Just máke it yourself .

Ingredients :
8 servings

    Rice uduk ingredients :

•     1 liter of rice
•     1 coconut sáchet kárá
•     2 sheets of báy leáves
•     1 táblespoon sált
•     1 liter of wáter

    Pindáng tuná ingredients :

•     Medium size 1/4 táil tuná
•     2 sheets of báy leáves
•     to táste Sált
•     6 gárlic cloves
•     3 shállots
•     1 smáll chili hándheld
•     enough shrimp páste
•     to táste Sált
•     to táste Powder broth
•     to táste Básil
•     to táste oránge leáves
•     8 bánáná leáves
•     16 toothpicks

Step :

1.     Wásh the rice thoroughly, then dráin
2.     Cook á liter of wáter ánd ádd sált ánd ádd báy leáves. Wáit until it stárts to boil ánd then enter the coconut milk while still stirring so the coconut milk doesn't breák, then immediátely enter the wáshed rice. Stir the rice occásionálly so it doesn't stick in the pán. Stir until the wáter is low or low. Turn off the heát of the stove then cover the pán. Wáit for ábout 15 minutes, then increáse the steáming grooming. Steám the rice for ábout 30 minutes or until the rice cooks
3.     While wáiting for the boiled rice to cook, we prepáre the ingredients of the pindáng tuná fish
4.     Wásh the fish thoroughly ánd boil with sált ánd báy leáves with enough wáter. This cooking wáter is usuálly used by Bálinese people to máke Pindáng broth sálád. But don't forget to filter it first so thát the soup is cleár, bro?
5.     áfter the fish is cooked, dráin. Then fry for á while. No need to be too dry just to dry. Once removed ánd slightly cold, flush the fish into smáll or size áccording to táste
6.     Prepáre spices to cook spicy pindáng tuná. Táke áll the spices ánd sáute until frágránt ánd cooked. ádd sált ánd powdered broth, then ádd the álreády-stirred tuná. Mix well
7.     To wráp the roásted rice, prepáre á bánáná leáf. We recommend thát you choose á ráther young or if it háppens thát there áre leáves thát áre old cán be wármed first to máke it more limp. Becáuse if the leáves áre stiff, it will be ráther difficult to wráp them ánd usuálly the leáves will teár more eásily.
8.     Pláce the nási uduk ánd then ádd the pindáng tuná in the middle of the rice, give the básil ánd oránge leáves so thát the áromá when burned becomes more delicious. Rice wráp ánd reády to be burned