malaysian

Kelantan Style Sticky Rice with Spiced Tuna and Cucumber

Name: Kelantan Style Sticky Rice with Spiced Tuna and Cucumber
Yield: 1 serving
Cuisine: malaysian
Ingredients: 69 g glutinous rice, uncooked; 97 g coconut milk; 97 g canned tuna in oil, drained; 24 g shallot, finely sliced; 3 g curry powder; 6 g vegetable oil; 81 g cucumber, sliced; 2 g salt

This stir-fried dish pairs glutinous rice, uncooked with canned tuna in oil, drained, cucumber, sliced and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

34 g Protein

67 g Carbohydrates

28 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g glutinous rice, uncooked 252 kcal
97g coconut milk 191 kcal
97g canned tuna in oil, drained 113 kcal
24g shallot, finely sliced 17 kcal
3g curry powder 9 kcal
6g vegetable oil 53 kcal
81g cucumber, sliced 12 kcal
2g salt 0 kcal

Cooking instructions

glutinous rice
Rinse the glutinous rice until the water runs mostly clear. Steam over boiling water until nearly tender, about 20 minutes.
glutinous riceshallotvegetable oil
While the rice steams, heat vegetable oil in a small pan over medium heat. Saute the shallot until lightly golden, 2 to 3 minutes.
canned tuna in oilcurry powdersalt
Add the drained tuna and curry powder. Stir-fry until fragrant and the tuna is evenly coated, 1 to 2 minutes. Season with salt.
glutinous ricecoconut milksalt
Return the rice to the steamer; drizzle in coconut milk and sprinkle in salt. Steam 8 to 10 minutes more until sticky and glossy.
glutinous ricecoconut milkcanned tuna in oilcucumber
Plate the coconut sticky rice. Top with the spiced tuna and serve with cucumber slices on the side.