KOMPAS.com – If you have a supply of cob at home, you can make grilled cob rice.
Tongkol grilled rice is cooked with shallots, garlic, curly red chilies, lemongrass, bay leaves, lime leaves, coconut milk and basil leaves.
Grilled cob rice is wrapped in banana leaves then grilled over hot coals until aromatic.
Check out the following recipe for grilled cob rice, quoted from the book “Popular Sundanese Culinary Bakul” (2014) by Laras Kinanthi published by PT. Demedia Library.
Also read:
Material:
- 400 grams of rice
- 3 tbsp oil
Coarsely mash
- 8 red onions
- 4 cloves of garlic
- 2 curly red chilies
- 3 lemongrass, thinly sliced
- 3 bay leaves, torn
- 3 kaffir lime leaves
- 150 grams cue cob, cut into small pieces
- 500 ml coconut milk, from 1/4 coconut
- 1/2 tsp salt
- 2 bunches of basil leaves, pick the leaves
- Banana leaves for wrapping
Also read:
1. Wash the rice until clean, set aside. Heat oil, saute ground spices with lemongrass, bay leaves and lime leaves until fragrant and cooked.
2. Add the tuna cue fish meat and rice. Stir well. Add coconut milk and salt, stir and cook until the coconut milk is completely absorbed. Lift.
3. Steam the rice with basil leaves, until cooked. Lift. Wrapping the rice in banana leaves resembles a dense lontong. Pin both ends with a stick.
4. Grill over coals until the grilled rice is aromatic. Lift.
