Vegetable Lamprais
A flavorful and aromatic rice dish baked in a banana leaf parcel. This vegetarian version features fragrant rice cooked in stock, mixed with curried vegetables and belacan (shrimp paste), all steamed together.
🧂 Ingredients
- 300 g Basmati rice
- 600 ml Vegetable stock
- 100 ml Coconut milk
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 10-12 Curry leaves
- 1 Pandan leaf(tied in a knot)
- 1 Cinnamon stick
- 2 Cardamom pods
- 3 Cloves
- 1 tsp Turmeric powder
- 1 tbsp Curry powder
- 1/2 tsp Chili powder(or to taste)
- 200 g Mixed vegetables(e.g., carrots, beans, peas, potatoes, cubed)
- 1/2 tsp Belacan (shrimp paste)(optional, can omit for vegan)
- to taste Salt
- 4 large Banana leaves(wilted over heat)
- 2 tbsp Cooking oil
👨🍳 Instructions
- 1
Rinse the basmati rice until the water runs clear. Set aside.
💡 Tip: Rinsing removes excess starch, preventing clumping. - 2
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic, grated ginger, curry leaves, cinnamon stick, cardamom pods, and cloves. Sauté for another minute until fragrant.
- 4
Stir in the turmeric powder, curry powder, and chili powder. Cook for 30 seconds, stirring constantly.
- 5
Add the mixed vegetables and belacan (if using). Sauté for 2-3 minutes.
- 6
Add the rinsed rice to the pot and stir to coat it with the spices and vegetables. Pour in the vegetable stock and coconut milk. Add salt to taste. Bring to a boil.
💡 Tip: Ensure the liquid covers the rice by about an inch. - 7
Once boiling, add the pandan leaf. Reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Tip: Do not lift the lid during this time. - 8
While the rice is cooking, prepare the banana leaves by wilting them over a low flame or in hot water to make them pliable. Cut them into large squares.
💡 Tip: This prevents the leaves from tearing when folding. - 9
Once the rice is cooked, fluff it gently with a fork. Remove the pandan leaf, cinnamon, cardamom, and cloves.
💡 Tip: You can leave some whole spices in for visual appeal if desired. - 10
Place a wilted banana leaf square on a flat surface. Spoon a generous portion of the rice and vegetable mixture into the center.
💡 Tip: Ensure the leaf is large enough to enclose the rice completely. - 11
Fold the banana leaf parcel tightly to create a neat package, securing it with kitchen twine if necessary.
💡 Tip: The goal is to seal in the aromas and moisture. - 12
Place the parcels in a steamer basket over boiling water. Steam for 20-25 minutes to allow the flavors to meld.
💡 Tip: Alternatively, you can bake them in a preheated oven at 180°C (350°F) for about 30 minutes. - 13
Carefully unwrap the banana leaf parcels and serve the aromatic Vegetable Lamprais hot.
💡 Tip: The banana leaf imparts a subtle, unique flavor.
💡 Pro Tips
- ✓The quality of your spices will greatly influence the final flavor.
- ✓Ensure the banana leaves are properly wilted to avoid tearing.
- ✓Belacan adds a distinct umami depth, but can be omitted for a strictly vegetarian or vegan dish (ensure stock is also vegan).
🔄 Variations
- Add other vegetables like eggplant, okra, or jackfruit.
- For a non-vegetarian version, add cooked chicken or beef curry to the rice mixture.
- Serve with a side of seeni sambol or a simple cucumber raita.