This recipe has been lingering in my head for a while. It is inspired from a popular local breakfast call “nasi lemak” in Malay language meaning creamy rice. “Nasi lemak” is cooked with coconut cream and pandan leaves (a plant that releases soothing mild fragrance) to go along with fried fish, anchovies, peanuts, thin omelet, cucumber and lots of tasty chili paste.
Honestly, I was quite afraid that this creation may not work but the compliments I received from my guests made me smile. I would love to turn it into a risotto soon.
Half an onion, finely chopped
Pumpkin, cut into small cubes
Curry leaves (I still can’t think of an alternative herb that is close to it)
Prawns, cut into small pieces (optional)
Chicken or vegetable stock
Crushed black pepper
Heat up a good amount of olive oil over high heat and cook prawns till tender. Remove and set aside for later use. Reduce to medium heat and using the same oil, sauté chopped onions till translucent then add in rice. Coat rice with oil and season with salt and pepper follow by white wine just enough for the rice to soak it up. Add enough stock and coconut cream. Stir and cover for 5 minutes. Add pumpkin and curry leaves. Stir and cover for another 15 minutes (most rice should be cooked by now. If not, continue cooking till it’s done). Add prawns, stir and serve immediately.