Ingredients:

• For Rice Dumpling:
• 500 gr rice, washed and drain
• Banana leaves
• toothpick for cliping banana leaves

For vegetables:

• 3 tbs oil for frying
• 1 lemongrass, take the white part, bruised
• 2 salam leaves
• 2 cm galangal, bruised
• 300 gr shrimp, cleaned
• 500 gr chayote (labu Siam), cut into julienne
• 20 pcs petai, cut into half
• 1250 ml coconut milk
• 2 tomatoes, sliced

Finely pounded spices into paste:

• 3 clove garlic

How to:
For rice dumpling:

• Roll banana leaves to silinder shape with 3 cm diameter. Clip one side of banana leave and leave the other one.
• Put rice until 3/4 of banana leaves and clip the last side of banana leaves.
• Arrange rice dumpling in a large pan, pour water untill all rice dumpling covered.
• Cook approximaly 5-6 hours. Keep the water always covered the rice dumpling.

For vegetables:

• Heat oil and saute spices paste, lemongrass, galangal and salam leaves until fragrant.
• Add shrimp and stir until shrimp change colour. Add chayote, petai and tomatoes. Stir well.
• Pour coconut milk and stir gently until cook well.
• Ready to serve. Cut rice dumpling and pour the vegetables on top.

Note:
If hard to find banana leaves, it can be replaced with rice for risotto and wrapped with plastic (merk : BOSTO/ UNCLE BENS). You can find this item on your local supermarket. This rice can be boil with the plastic and must be 2-3 hours. After that hang rice dumpling to drain.