800 ml Thai rice or long-stored rice
200 ml Coconut milk
1 heaping tablespoon Salt
2 leaves Pandan leaves (optional)
1 Sambal*Must have
1 egg per serving Sunny-side up or boiled eggs
1 egg per serving Sambal Terur
1 Sliced cucumbers
1 Vinegar-fried peanuts
1 or 1 fish per serving Deep fried chirimen jako or small mackerel
1 Deep fried tempeh
1 Wiener sausages, etc.
1 per serving Fried chicken wings
1 Fried squid rings
Wash the rice and then put it in the rice cooker. There's no need to soak the rice. Wash the pandan leaves and tie them in a knot. If they are dehydrated, then just put them in directly as is. Add salt to the rice and then pour in the coconut milk. Adjust as necessary with some water, if necessary. Mix it well. The liquid should be slightly lower than the 4 cup mark. Add the pandan leaves and cook the rice. Here is the cooked rice.Take out the pandan leaves and mix well. Mix in some sambal while eating.