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Ingredientes
- 1/2 lb long-grain rice
- 2 x corn ears kernels stripped from the cobs Salt to taste Water
- 5 x long string beans
- 1/2 c. spinach leaves
- 1/2 c. kangkung leaves (water convolvulus)
- 1/2 lb pumpkin cut 3/4" by 3/4" by 3/8" pcs
- 20 x kemangi (horappa basil) leaves
Direcciones
- Boil the rice together with the corn kernels and the salt in sufficient water to cover rice to a depth of 2 1/4 inches.
- After the water comes to a boil, add in the long beans, cut in 2 inch lengths. Cook till the rice is half done; add in the spinach leaves, the kangkung, the pumpkin, and the basil. Simmer tightly covered, till rice is done. Remove.
- Serve with tomato sambal and fried salted fish.
- Sambal Tomat: Mix finely sliced red chilies, bird's eye chilies, shallots and tomatoes together. Add in salt and stir till everything is well-blended.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 461g | |
| Calories 927 | |
| Calories from Fat 21 | 2% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 1036mg | 30% |
| Total Carbs 204.36g | 54% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.56g | 3% |
| Protein 20.15g | 32% |
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