Turmeric Rice and Chicken Omelette Rolls

Name: Turmeric Rice and Chicken Omelette Rolls
Yield: Serves 4
Cuisine: Balinese
Ingredients: 20 ml Turmeric Water; 2 teaspoons Tamarind Liquid; 2 tablespoons Fried Shallot Slices; 20 ml vegetable oil; 2 tablespoons Laksa Paste; 24 lemon basil leaves; 4 tablespoons salted peanuts, with skins; 2 tablespoons dried Chinese anchovies, deep-fried; 2 tablespoons Sambal Bajak; 40 ml Tamarind Liquid; 200 ml Fish Stock; 20 ml fish sauce; 1 teaspoon fresh lime juice, strained; 1 tablespoon minced lemongrass; 1 small red chilli, chopped; 2 makrut lime leaves, chopped; 150 ml coconut cream; 3 teaspoons sea salt; ½ stalk lemongrass, cut into 4 lengths on the diagonal; 1 makrut lime leaf; 1 slice galangal; 2 slices fresh turmeric; 1 cup jasmine rice, washed; 1 tablespoon ground turmeric; 125 ml White Chicken Stock; 1 teaspoon freshly ground black pepper; few drops of sesame oil; 2 teaspoons light soy sauce; 6 eggs, lightly beaten; 375 ml coconut milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

The idea for these elaborate rolls comes from a traditional Javanese dish that is eaten to break a fast, one that incorporates the elements of nasi kuning (turmeric rice), omelette strips and chilli. I love discovering the various sambals and condiments that often accompany rice dishes in Bali – it’s a great way to take your palate on a gastronomic adventure when travelling.

Ingredients

Asia
Indonesia
Main course
South East Asia
Gluten-free

Ingredients

Method