Jakarta's (Betawi) contribution to the rice repertoire — rice cooked in coconut milk with pandan leaf, lemongrass, and daun salam. The coconut milk enriches the rice, making each grain slightly fatty, fragrant, and individually glossy. It is the daily rice of Jakarta, served with a rotating cast of accompaniments: ayam goreng, omelette, fried tempeh, sambal kacang (peanut sauce), emping (melinjo crackers), and fried shallots.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 5