How to Make Tasty Grilled rice in banana leaves #Asia food

Grilled rice in banana leaves #Asia food. Prepare your banana leaves, you are going to roll all of the rice in those banana leaves like you roll a sushi, so adjust the measurement as you like. Place banana half in center of sticky rice. Fold banana leaf over to encase banana completely in rice.

As Indonesian, we usually use banana leaves as plates. It's not hard to find foods with banana leaves as a wrapper, like rice, traditional snacks (nagasari) n etc. I love the smell of banana leaves. You can cook Grilled rice in banana leaves #Asia food using 23 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Grilled rice in banana leaves #Asia food

1. It's of cooked rice.
2. It's of Banana.
3. You need of Steamed fish/boiled chicken.
4. You need of cayenne pepper (chopped).
5. You need of red chili pepper.
6. Prepare of onions (chopped).
7. Prepare of red onions (chopped).
8. It's of Salt and pepper.
9. You need of Buillon powder.
10. You need of Sugar.
11. Prepare of Toothpicks.
12. Prepare of long beans.
13. You need of Carrot.
14. It's of lemon basil/kemangi leaves.
15. It's of laos galanga.
16. It's of candlenut.
17. You need of quaill eggs (boiled).
18. Prepare of Frying oil.
19. Prepare of Water.
20. You need of Tomatoes.
21. You need of cucumbar.
22. It's of cayenne pepper.
23. It's of Serundeng/fried coconut flakes (optional).

The cooked fragrant rice wrapped in banana leaf and grilled. This is known as NASI BAKAR in Indonesia. The aroma of grilled banana leaves make the rice taste. It falls under the broad array of suman but the fact that it is grilled rather than steamed makes it unique.

Grilled rice in banana leaves #Asia food step by step

1. Break apart the boiled chicken or fish u have, into small bite size with your hands or a fork..
2. This is how the ingredients look alike.
3. Cut banana leaves into 2 sizes: 20 cm and 15 cm in width (approximately).
4. Heat pan with about 2 tbsp oil in a medium heat then add 2 chopped garlic, stir fry until fragnant then add 4 chopped red onion and cayenne pepper. Then add boiled fish or chicken n add 1/2 part of small laos galangal and 1 candlenut. Stir fry it then add a pinch of salt n pepper, a pinch of sugar, a pinch of buillon powder and about 1/2 tsp black soy sauce. Stir fry it n Test taste..
5. In another pan, stir fry chopped 2 garlic, chopped 5 red onions, 1/2 part of small laos galangal, chopped carrot and chopped long beans then Stir fry at abot 30second then add about 1 liter of water. Rest for about 1 minute. Then set aside.
6. Prepare the sambal. Fry tomatoes, candlenut n cayenne pepper for 30 second then Blend tomatoes, 1 candlenut, 2 cayenne pepper, a pinch of salt n sugar. Then set aside. Btw i use stone here not blender lol.
7. Take 2 banana leaves, each 20 cm and 15 cm wide and lay them flat on the table Put the smaller leave on top of the bigger leave.
8. Next, add 1 to 2 tbsp of fish or chicken on top of the rice then add chopped beans n carrot, quaill egg, add serundeng(fry coconut flakes) if u have,add sliced cucumbar n sambal, add kemangi/lemon basil..
9. Fold the left side of the banana leaves and bring to the center. Then fold the right side of the banana leaves on top of the left side, make sure the parcel is fold tightly. Secure the top side of the folded banana leaves with a tooth pick. And secure the other side of the folded banana leaves with same technique..
10. Grill it!! I grill it on stove lol. For about 10 minutes. Dont forget to make every side grilled.
11. Best serve warm/hot.

It may be associated with Pangasinan but it appears to be Ilocano in origin. The banana sticky rice rolls are then wrapped in banana leaves and grilled until the outside is golden. We like to eat it hot off the grill with coconut sauce and toasted sesame seeds. What fascinates me about this popular Southern Vietnamese street snack is how many different flavors and textures are packed in it, although very few ingredients. Nasi bakar / Grilled aromatic rice is a parcel of cooked and seasoned rice wrapped in banana leaves with various fillings and then grilled until fragrant.