SOUTHERN RICE SALAD WITH ASSORTED VEGETABLES

Preparation Method :

• To prepare clear sauce: place a pot of water over medium heat until boil.
• Add lemongrass, galangal, shallots, garlic, kaffir lime and its leaves.
• When it boils again, add the remaining ingredients and stir to mix well.
• Reduce to low heat and simmer until the sauce reduces by half. Allow to cool, strain and reserve the liquid.
• To prepare thick sauce: dry-fry lemongrass, galangal, shallots, garlic, kaffir lime and its leaves over medium heat until fragrant.
• Leave to cool then slice into small pieces. Peel off the cooked kaffir lime rind and slice into pieces.
• Put all sliced herbs except kaffir lime into a blender; add fermented tofu, fermented soybean and water.
• Blend to a smooth puree. Transfer to a pot, add the remaining ingredients, and stir to combine.
• Place over medium heat, add in kaffir lime and cook until the sauce is slightly thickened.
• Wash uncooked rice and drain. Bring a pot of water to the boil over medium heat, add in rice and salt.
• Stir well and cover, stir occasionally. When it is nearly cooked, add Indian mulberry leaves juice and coconut cream.
• Stir and cover. When the liquid almost dries out, tilt the pot to one side and continue cooking until it is completely dry.
• Stir to mix well. Remove from the heat; keep the cover on so that the rice is continuously cooking through.
• Spoon the rice onto a serving platter, arrange small amount of each condiments.
• Serve separately with both kinds of sauces.