California-style Lamprais

Ingredients

In this California-style adaptation of Lamprais, we incorporate the essence of California cuisine by using fresh, locally sourced ingredients and adding a variety of sambols inspired by the vibrant flavors of the region. Additionally, we embrace the Californian preference for healthier options by using lean meats and incorporating more vegetables into the dish. We alse have the original recipe for Lamprais, so you can check it out.

• 2 cups (470ml) basmati rice 2 cups (470ml) basmati rice
• 1 pound (450g) boneless chicken or beef, cut into bite-sized pieces 1 pound (450g) boneless chicken or beef, cut into bite-sized pieces
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 banana leaves (optional, for wrapping) 4 banana leaves (optional, for wrapping)
• Avocado and Lime Sambol: Avocado and Lime Sambol:
• 1 ripe avocado, diced 1 ripe avocado, diced
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• Salt, to taste Salt, to taste
• Tomato and Cilantro Sambol: Tomato and Cilantro Sambol:
• 2 tomatoes, diced 2 tomatoes, diced
• 1/4 cup (60ml) chopped cilantro 1/4 cup (60ml) chopped cilantro
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste
• Cucumber and Mint Raita: Cucumber and Mint Raita:
• 1 cucumber, grated 1 cucumber, grated
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 15g (Saturated Fat: 6g)
• Carbohydrates: 50g (Sugar: 2g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken or beef to the skillet and cook until browned on all sides.
4. 4.
   Stir in the ground turmeric, cumin, coriander, paprika, chili powder, and salt. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Add the rinsed basmati rice to the skillet and stir well to coat the rice with the spices.
6. 6.
   Pour in the chicken or beef broth and coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   While the rice is cooking, prepare the sambols. For the avocado and lime sambol, combine the diced avocado, lime juice, chopped cilantro, and salt in a bowl. Mix well and set aside.
8. 8.
   For the tomato and cilantro sambol, combine the diced tomatoes, chopped cilantro, red onion, lemon juice, and salt in a separate bowl. Mix well and set aside.
9. 9.
   For the cucumber and mint raita, combine the grated cucumber, plain yogurt, chopped mint, and salt in another bowl. Mix well and set aside.
10. 10.
    Once the rice is cooked, remove from heat and let it rest for a few minutes.
11. 11.
    If using banana leaves, briefly heat them over an open flame to make them pliable. Place a portion of the rice and meat mixture onto each banana leaf and fold it into a neat packet.
12. 12.
    Preheat the oven to 180°C (350°F). Place the wrapped lamprais on a baking sheet and bake for 15-20 minutes to allow the flavors to meld together.
13. 13.
    Serve the California-style Lamprais with the avocado and lime sambol, tomato and cilantro sambol, and cucumber and mint raita on the side.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Banana leaves — If using banana leaves, briefly heat them over an open flame to make them more pliable and easier to fold.

Tips & Tricks

• For a vegetarian version, substitute the chicken or beef with tofu or tempeh marinated in a similar spice blend.
• Experiment with different sambol variations, such as a mango and jalapeno salsa or a roasted bell pepper and corn relish.
• If banana leaves are not available, you can use parchment paper to wrap the lamprais.
• To save time, prepare the sambols in advance and refrigerate until serving.
• Serve the lamprais with a side of tangy tamarind chutney for an extra burst of flavor.

Serving advice

Serve the California-style Lamprais as a complete meal on its own. Unwrap the banana leaf or parchment paper to reveal the aromatic rice and meat mixture. Accompany it with the avocado and lime sambol, tomato and cilantro sambol, and cucumber and mint raita. Encourage your guests to mix and match the sambols to create their own unique flavor combinations.

Presentation advice

For an elegant presentation, place the unwrapped lamprais on individual serving plates. Garnish with a sprig of fresh cilantro or mint. Arrange the sambols in small bowls or ramekins around the lamprais to create a visually appealing spread of colors and textures.