Turmeric Coconut Rice Roll In Seaweed

Turmeric Coconut Rice Roll In Seaweed ingredients

10 seaweed sheets or more for main wrapper

A Turmeric Rice

3 1/2 cups rice, washed200 ml instant coconut cream8 bay leaves3 thumb sized turmeric,grated2 lemongrass, bruiseA thumb size galangal,bruised3 kaffir lime leaves12 L of water3 tsp salt1 1/2 tsp chicken stock powder2 tsp sugar

B Tempe Soy Sauce

500 gr tempeh, cut into long thin stripsA thumb side of galangal, bruised1 tbsp sweet soy sauce8 small shallot, minced5 garlic cloves, minced4 tbsp tamarind liquid2-3 tbsp palm sugar2 tbsp oil50 ml water1 tsp white sugar1/2-1 tsp saltOil for deep fry

C Stir Fried Rice Vermicelli

100-150 gr dried rice vermicelli1/2 cup julienne carrot1/2 cup shredded cabbage4 small shallot, minced2 garlic cloves, minced1 tbsp oyster sauce1 tbsp sweet soy sauce2 tsp soy sauce2 tsp dark soy sauce2 tbsp oil1/2 tsp chicken stock powder1/2 tsp sugar1/2 tsp white pepperSalt

D Chili

12 small shallot, minced5 garlic cloves, minced3 tomato, smashed100 gr long chili, minced1/4 cup oil50 ml water1 tsp salt1 tsp Chicken stock powder2 tsp sugar1 tbsp tamarind liquid

Additional Stuffing

Thinly sliced omelette eggSliced cucumberBasil leaves

Steps

Turmeric rice1 Mix few tbsp water with grated turmeric, squeezed out the juice in a bowl2 add all rice ingredients in a rice cooker along with the turmeric juice Mix well and Let it cookTempeh Soy Sauce1 Deep fried the tempeh until golden, drain2 Heat oil in a pan, sauté garlic and shallot until golden, add in galangal Stir3 Add all ingredients except fried tempeh, stir until slightly thicken4 Lastly add tempeh stir to coat everything wellFried Rice Vermicelli1 Soak rice vermicelli with hot water for 2-3 min until springy and soften2 Heat oil in a wok or pan, sauté garlic and shallot until golden3 Stir in cabbage and carrots until slightly wilted4 Add cooked rice vermicelli and the rest of the ingredients Lower the heat and stir to combineChilli1 Heat oil in a pan, sauté garlic, chili and shallot2 Then add smashed tomato, stir until combined for 2-3 mins3 Stir in the remaining ingredients for a min or twoHOW TO ROLL:Place a sheet of seaweed on a bamboo mat, shiny side down. spread rice evenly, leave about 2 inches uncovered on the upper side. Place tempeh,rice vermicelli,chili and addtional stuffing in the center of the riceUse both hands to roll the mat, along with seaweed and rice over the fillings, so one edge of the rice and seaweed reaches the opposite edge. Grab the mat with both hands, press it tightly as you continue rolling. Push out the mat as you roll. Repeat for the remainingCut rolls into 1/4 inch bite size, transfer into a serving plate, sprinkle toasted sesame seed. Serve