Lamprais (Lumprice)

Instructions

1. Prepare the Rice: Wash basmati rice and soak for 30 minutes. Heat ghee in a large pan, sauté onions until golden. Add garlic, ginger, and whole spices. Add drained rice and sauté for 2 minutes. Add stock and salt, cook until rice is ¾ done. Set aside.
2. Cook the Meat Curries: Heat oil in a pan, sauté onions until brown. Add garlic and ginger, cook for 1 minute. Add tomatoes and cook until soft. Add curry powders and cook for 2 minutes. Add beef and chicken pieces, brown for 5 minutes. Add water, cover and simmer until meat is tender. Add coconut milk and simmer for 10 minutes. Adjust seasoning.
3. Prepare Accompaniments: Hard boil eggs and peel. Prepare seeni sambol by caramelizing onions with spices. Make blachan by mixing shrimp paste with chili and onion. Slice and fry plantain and eggplant until golden brown.
4. Prepare Banana Leaves: Wipe banana leaves clean and pass over flame to make them pliable. Cut into 12x12 inch squares.
5. Assemble Lamprais: Place a banana leaf square on work surface. Put a portion of rice in the center. Top with meat curries, seeni sambol, blachan, fried plantain, eggplant, and half a boiled egg.
6. Wrap the Packets: Fold the banana leaf to form a tight packet, ensuring no leaks. Tie securely with kitchen twine.
7. Bake: Preheat oven to 180°C (350°F). Place lamprais packets on a baking tray and bake for 20-25 minutes until banana leaves are fragrant.
8. Serve: Serve lamprais packets hot, allowing each person to open their own packet at the table. Traditionally eaten with the hands.