Flower rice with scrambled eggs and tomato sambal

Ingredients for 2 servings:

• 100 g basmati rice
• 180 ml coconut water
• 1 tsp chicken broth powder (strong bouillon)
• 3 small onions, red
• 3 tbsp sunflower oil
• 3 eggs, size M
• 1 pinch(s) chicken stock powder (strong bouillon)
• 1 pinch(s) black pepper, from the mill
• 4 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 1 small red chili pepper(s) (cabe rawit merah)
• 1 tsp, leveled salt
• 2 small lemons
• e.g. flowers from the flowering cabbage, alternatively choose other edible flowers
• dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

a rice dish that is not only visually appealing but also taste-wise very appealing

Trim both ends of the small red onions, peel them, and slice them into approximately 2 mm thin slices. Wash the rice and drain well in a sieve. Bring to a boil with the coconut water, chicken stock, and onion slices, add 1 tablespoon of the sunflower oil, and reduce the heat. Simmer, covered, for 12 minutes until all the water is absorbed. Remove from the heat and let it mature, covered, until ready to use. Whisk the eggs with the chicken stock and pepper, then scramble with 1 tablespoon of the sunflower oil. Remove from the heat and cut into larger pieces. For the sambal, wash, peel, quarter, and remove the green stems from the tomatoes. Deseed 8 quarters and halve them crosswise. Grind the other two in the mortar and pestle along with the remaining ingredients. Wash the peppers and chili and cut them into small pieces. Leave the seeds and discard the stems. Wash both lemons. Cut the smaller of the two in half crosswise and use for decoration. With the other one, cut a piece lengthwise to the right and left of the stem. Deseed the ends and squeeze the juices by hand. Discard the empty parts and the middle part, which contains bitter substances. Roughly crush 8 tomato pieces with the seeds and the chopped ingredients, the salt and the lime juice in a mortar and pestle until puree. Mix the sambal with the deseeded tomato pieces. To garnish, wash the dill and the cauliflower florets. Stir-fry the rice with 1 tbsp sunflower oil for 3 minutes. Mix in the scrambled egg and stir-fry for 1 minute. Divide between the serving bowls, garnish and form a kind of poppy flower in the middle with the sambal and the lemon halves and serve as a main course with other side dishes. Note: In Asia, rice is generally a main course and all other ingredients are side dishes (lalapan).