Ingederents:
- Cooked rice, 2 plates
- lemon grass 1 stick, crushed the head
- lemon leaves 2-3 pieces
- garlic 3 cloves, crushed
- onion 1 big size, crushed
- red chili 5 pieces, crushed
- salt as required
- vegetables stock
Direction:
Heat 2 spoon oil in pan then saute garlic, onion and chili. Simmer for 1 min. Add galangal, and lemon leaves then add cooked rice. Put salt as required and vegetables stock. Mix for 10 min with medium flame. Served with onion flakes or any accompanion food.
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