Sego Jatul Tunjungan

Surabaya style rice & taro (East Java)

Ingredients :
2 fairly young corn, 300 g
600 ml chicken stock
3 cloves garlic, 15 g, mashed
2 salam leaves
a blade lemon grass, 15 cm, bruised
1/2 tsp salt (or to taste)
50 g rice
2 Tbs crisply fried shallot slices, 10 g
3 red chillies, 30 g, sliced and fried

Method :
Peel and cut taro into cubes. Cut the cob vertically from top to bottom just scraping off the kernels.

Mix taro, corn kernels, chicken stock, garlic, salam leaves, lemon grass, salt, and rice. Let come to a boil and continue cooking until stockis absorbed. Put into a steamer and steam until done. Serve with a topping of fried shallot and red chilli slices

Note :
4 servings

Source : Selera Magazine, October 1993