Es Campur

A mixed shaved ice dessert of coconut jelly, avocado, red bean, and jackfruit in rose syrup and condensed milk.

Ingredients

• 1 kg chicken thighs
• 300g rice noodles
• a handful of sliced lemongrass
• 1 tsp crushed candlenuts
• 1/4 cup coconut oil
• 200g long beans
• a handful of fresh cilantro, chopped
• crispy fried shallots, for serving
• 400ml tamarind water
• 1 tsp ground turmeric

Instructions

1. 1

   Prepare the compressed rice cakes (lontong) base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, shallots, sliced shallots, and tamarind paste, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the compressed rice cakes (lontong) until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the compressed rice cakes (lontong) with the filling, a spoonful of roasted peanuts, and a scattering of Thai basil.

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