Lamprais

Instructions

1. 1 Cook the rice in rich meat stock with whole spices (cinnamon, cardamom, cloves) instead of water. The rice should be fluffy and deeply flavored. Each grain should glisten with the stock's richness.
2. 2 Make the curry: brown the mixed meats in oil, add curry powder, coconut milk, and simmer for 45 minutes until the meat is tender and the gravy is thick and reduced. This should be a fairly dry curry.
3. 3 Prepare seeni sambol: slow-cook sliced onions with Maldive fish, dried chilies, cinnamon, and a pinch of sugar for 30 minutes until dark, sweet, and jammy. This caramelized onion relish is essential.
4. 4 Prepare ash plantain curry by simmering sliced plantain in a coconut milk and curry leaf gravy until tender. Make frikkadels (Dutch-style meatballs) if desired by shaping seasoned minced meat into small balls and frying until golden.
5. 5 Soften banana leaves by holding them over an open flame or blanching in hot water until pliable and deep green.
6. 6 Assemble each lamprais: place a large banana leaf on the counter, add a generous portion of stock-cooked rice, top with meat curry, seeni sambol, plantain curry, half a boiled egg, and a frikkadel. Fold the banana leaf into a secure parcel.
7. 7 Place the parcels on a baking tray and bake at 180C (350F) for 20-25 minutes until the banana leaves char slightly and all the components inside meld together. Serve in the banana leaf, unwrapping at the table to release the incredible aroma.