Posted by Carole
Are you a lover of Asian food and its subtle flavours?
Then keep on reading because today I want to tell you about Andaliman pepper, also known as Batak Berry, a much loved condiment from Indonesia, which I discovered a few months ago and I now cannot live with!
Andaliman pepper boasts delightful citrus and fruity flavours that perfume any dish beautifully and give it that “Asian twist” I’ve been looking for for so long but couldn’t get right. It’s as exotic as the Chinese Szechuan pepper but a lot less numbing and therefore it can safely be added to dishes while being sure the results will be flavourful yet subtle!
Andaliman pepper can be used in so many different ways too… crushed and sprinkled on food, in marinades, sauces and curries and is ideal to beautify fish, seafood and poultry dishes.
No need to say Batak berries have brought extra flavours to my kitchen and will continue to do so for a long time as I cannot get tired of this wonderful taste, however there is one dish that this exotic pepper has completely changed for me and as simple as it seems… it is rice!
As an Asian food lover, I’ve tried so many times to re-create the unique flavours of rice I had tried while traveling or at my local Thai restaurant but I could never get it right. I added lemongrass, ginger, coconut milk but something was still missing until I discovered Andaliman pepper!
So let me give you my recipe for a flavourful rice that you can enjoy with many dishes or on its own as it’s just so tasty!
I also want to apologize if you’re from anywhere in Asia and think this recipe doesn’t come close to your rich culinary traditions and that “Asian food’ doesn’t mean much as each country has its specialities (I fully agree!) but my only intention is to share my love for food and flavours!
Ingredients for 2 to 4 portions
- 200 g of Basmati or Thai jasmine rice
- 375 ml of water
- 2 table spoons of coconut oil
- 1 stem of lemongrass, outer leaves removed, finely chopped
- 1 teaspoon of fresh ginger, finely chopped
- 1 teaspoon of crushed Batak berries/Andaliman pepper
- A pinch of salt
Chop the lemongrass and ginger and crush the Batak berries in a mortar. Place the rice into a colander and rinse 2 to 3 times then reserve.
Pour the coconut oil into a large pot over medium to high heat then add the rice and let it cook for half a minute until the grains turn a more solid white colour. Stir to keep the rice from sticking to the bottom of the pot.
Add the chopped lemongrass, ginger, crushed Batak berries and salt to the pot and stir then add the water and place a lid on top of your pot.
Bring to a boil then reduce heat to a gentle simmer and let cook for 15 minutes without lifting the lid. When the time is over, turn the heat off and keep the lid on for another 10 minutes.
Serve and enjoy that fragrant rice!
Thank you for reading! Like, comment, subscribe if you like this blog!