Zell Pilau is a multi-coloured dish of rice, vegetables and prawns or shrimps. Serve as an accompaniment to any Indonesian or East Indian meal.2 oz. butter
2 medium-sized onions, finely chopped
1 lb. long-grain rice, washed, soaked in- cold water for
30 minutes and drained
1 teaspoon salt
2 teaspoon black pepper
2 pints water
4 oz. desiccated coconut
1 teaspoon yellow food colouring
8 oz. canned sweetcorn, cooked, drained and kept hot
1 large green pepper, white pith removed, seeded and finely chopped
½ teaspoon green food colouring
8 oz. prawns or shrimps, shelled, cooked and kept hot
1 teaspoon red food colouring
3 hard-boiled eggs, thinly sliced
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the rice and cook for a further 2 minutes. Season the mixture with the salt and pepper and pour over the water. Increase the heat to high and bring the contents of the pan to the boil. Reduce the heat to low, cover the pan and simmer the rice for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat and divide the rice equally among 4 medium-sized mixing bowls.
Stir the desiccated coconut into the first bowl. Add the yellow food colouring and swectcorn to the second bowl and mix the ingredients together with a fork until they are thoroughly combined.
Mix the green pepper and the green food Colouring into the third bowl and the prawns or shrimps and red food colouring into the last bowl.
Carefully spoon the rice on to a large warmed serving platter, in four different sections. Place rows of sliced egg along each section. Serve immediately.