Ingredient:
6 tablespoons cooking oil
2 cloves garlic, minced
50 g onion, chopped
500 g rice, washed, drained
600 ml coconut milk
3 bay leaves
2 stalk lemongrass
½ tbsp salt
1 teaspoon bouillon powder
banana leaves for wrapping
Contents:
2 tablespoons cooking oil for sauteing
3 cloves garlic
50 g onion, chopped
150 g cans tuna, drained
50 g red pepper, cut into dice
50 g green pepper, cut into dice
1 tsp pepper powder
1 teaspoon salt
½ teaspoon oregano seasoning
3 tbsp tomato sauce
100 g sweet corn
1 stalk spring onion, roughly sliced
1 tsp sugar
Directions:
1. Contents: saute garlic, onions until fragrant. Add the remaining ingredients and cook until all ingredients well. Remove and set aside.
2. Rice: heat oil, saute garlic and onions, until fragrant. Enter the rice and remaining ingredients. Cook until the coconut milk is absorbed and the rice becomes aron.
3. Steamed in a steamer heat, for 20 minutes until cooked. Lift.
3. Solution: grab a piece of banana leaf, give rice, smooth, give the contents, wrap it like a big rice cake, a stick pin with both ends. Baked on a skillet until fragrant. Serve.
For 6 people
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