Running into the morning: journey to wellness
Running into the morning: journey to wellness
Now that I’m training I need more healthy carbohydrates. This recipe is a tweak on a Malaysian staple.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup brown rice
- 1 cup coconut milk
- ½ cup water
- 3 kaffir lime leaves
- 1 thumb size piece ginger, finely sliced
- 2 hard boiled eggs
- 4 heaped tbsp coconut oil
- 2 shallots, finely sliced
- ¼ cup ikim bilis
- 1 cup water
- ¼ cup cashew nuts, preferably activated,
- ½ telegraph cucumber, finely diced
- handful mint leaves, finely chopped
- handful sliced Spring onions
- 4 tbsp coconut chips or flakes
- 1 red chili, de seeded and finely diced
- Juice of one lime
- 1 tbsp fish sauce (or tamari for vegetarian option)
- 1 tbsp coconut oil
Method
- To make the rice, place the rice, coconut milk and water in a saucepan with a snug fitting lid. Add lime leaves, and sliced ginger (you can remove them at the end). Bring rice to the boil, reduce heat to low and simmer with the lid on until rice is cooked and water absorbed, approximately 25 minutes. Remove from heat and allow to sit with lid in place for ten minutes, this will finish off the cooking by absorption.
- For the garnish, toast cashew nuts in dry hot frying pan until brown, set aside. Soak ikim bilis in water for at least half an hour or longer, drain and pat dry with paper towel. Heat coconut oil in a heavy based frying pan, when hot add sliced shallots. Remove with slotted spoon when shallots turn golden brown, set aside and place the ikim bilis in the sizzling oil for one minute, remove with slotted spoon,drain and set aside.
- To makethe sambal, place cucumber, coconut, chili and herbs in a large bowl and toss gently. Combine fish sauce, lime juice and coconut oil in bowl and whisk together, add the dressing to the sambal just before serving.
- To assemble, tamp rice in a wide mouth cup and invert on plate. Place sambal and hard boiled egg on the plate, scatter with ikim bilis, toasted cashew nuts and shallots.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
