COCONUT RICE AND SAMBAL
SERVES 4
“This dish is spicy, sweet and sour in the best
way. Don’t wear a white shirt because it will
go everywhere! You can use any seafood
you like in this recipe.” – Mark LaBrooy
(^1) / 4 cup (60ml) extra virgin olive oil
(^1) / 4 lemongrass stalk, white part only,
finelychopped
200°C. Rinse the rice well, then place in a
deep, 2L rectangular roasting pan. Add 3
cups (750ml) water and 1 tsp sea salt then
cover with foil. Bake in the oven for 50-55
minutes until water is absorbed and the
rice is cooked. Remove from oven and
discard foil. Fluff the rice using a fork, then
pour over the coconut milk evenly. Season
to taste, sprinkle with long green shallot
and stir to combine.