MATERIALS:
► 500 grams of rice fluffier.
► 200 gr peeled shrimp.
► 200 squid, cleaned, cut into thin round.
► 2 thinly sliced ​​green onion stalk.
► 10 pcs red chili, sliced ​​thin.
► 2 tablespoons margarine.
► 100 ml coconut milk.
► 2 bay leaves Heb.
► 2 slices of galangal crushed.
► 1 tsp salt.
► 1/2 teaspoon pepper.
► 2 tablespoons fish sauce.
► banana leaves.
► Lidi.
puree:
► 8 pcs shallots.
► 4 cloves of garlic.

HOW TO BURN SEAFOOD RICE:
► Heat the margarine and saute spices, bay leaves, ginger until fragrant,
enter the shrimp, squid and cook until it changes color.
► Add the rice, salt, fish sauce, coconut milk stir until smooth
and coconut milk is absorbed. Remove from heat.
Enter chives, cayenne pepper and stir well.
► Take 2 pieces of banana leaves, put 3 tablespoons of rice, wrap
lontong shape, hook both ends by a stick.
► Burn on hot coals until the leaves dry. Remove and serve.

For 6 people