Ketan Hitam

Black glutinous rice porridge sweetened with palm sugar and finished with salted coconut cream.

Ingredients

• 600g tempeh
• 300g fried shallot crackers (krupuk)
• a handful of sliced shallots
• a pinch of tamarind paste
• 3 tbsp coconut oil
• 1 cup shallots, sliced
• a handful of fresh kaffir lime leaves, chopped
• a drizzle of coconut cream
• 2 cups water
• 1 1/2 tsp ground cumin
• 2 chayote, chopped

Instructions

1. 1

   Gather and prep the jasmine rice and large prawns, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced galangal and chayote, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the large prawns, season with ground turmeric, and cook until just done, about 45 mins.

5. 5

   Warm the jasmine rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the jasmine rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with lime wedges and finish with a sprinkle of kaffir lime leaves.

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