Kraalnesian corn
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- (2 servings)
- 150g rice
- 2 cloves of garlic, pressed
- 1 onion, thinly sliced
- 1 tin of sweet corn
- 1 tbsp coconut, grated
- 1/2 tbsp sambal oelek
- 1 tsp laos
FOR THE PEANUT SAUCE:
- 4 tbsp peanut butter
- 100ml coconut milk (opt.)
- 1/2 tbsp sambal oelek
- 1 tsp laos
- 1-2 tbsp vinegar
- 1 tbsp kecap manis
- water
Method
- STEP 1Cook the rice according to the packet instructions.
- STEP 2Saute the garlic and the onion with 1/2 tbsp. of sambal oelek and 1 tsp. of laos.
- STEP 3When ready put the mixture aside, and absorb the access of oil with kitchen paper.
- STEP 4Sauce:
- STEP 5Heat the peanut butter until melted. Then add the vinegar, kecap manis, sambal, and laos. Low heat!!
- STEP 6Stir in dashes of water or coconut milk (optional) until the sauce has the right thickness.
- STEP 7It should be thick, but still pourable (like porridge).
- STEP 8Add the sauteed onions and garlic, and the sweet corn. Bring that to the boil (stir!), then turn the heat low.
- STEP 9Finally, add the grated coconut and let it simmer for a few minutes.
- STEP 10Serve with the rice, prawn/shrimp crackers, pickle relish, and a dollop of sambal oelek on the side of the plate.
