Egg Rolo with Garlic Croutons and Cornichons
A tasty egg terrine commonly served as a side dish, but also enjoyed with a light side salad or as a...
2 cups long grain rice, washed and drained
3 Pandan leaves, washed and knotted
1 shallot, peeled and thickly sliced
1 tsp sea salt
400 ml coconut milk
200 ml water
50 gms anchovies, deep fried
1 red onion, thinly sliced
65 gms light brown sugar
15 gms tamarind paste mixed with 1 cup water (solids discarded)
1 1/2 tsp sea salt
100 gms shallots, peeled and roughly chopped
40 gms dried red chillies, soaked in boiling water and drained
1 tsp roasted shrimp paste
1/2 cup cooking oil
1 hard boiled egg, halved
1 handful peanuts
1/2 cucumber, diced
Place all ingredients into saucepan or rice cooker and cook as normal rice. Fluff up with fork when done. Keep warm until ready to serve.
Anchovy Sambal and Spice Paste:
For spice paste, blend shallots, chillies and shrimp paste and cook on moderate heat with oil. Stir until fragrant and oil has separated.
Add red onion and stir before adding tamarind juice, sugar and salt. Cook mixture for 20-25 minutes.
Mix in fried anchovies and cook for a further 15 minutes.
Place a heap of coconut rice in centre of plate before topping with anchovy mixture. Serve with boiled egg, peanuts and cucumber.