香辣兰花糯米饭Spicy Glutinous Rice

香料做法：烧热5汤匙油，将研磨的香料炒香，加入虾米炒匀，再加入调味料用慢火炒至干身即可。Method for spices：Heat 5 tbsp oil and sauté the grounded spices until fragrant, toss in dried shrimp and seasoning, stir-fry in low heat until dry up

将蒸熟的糯米饭，取出¼拌入兰花汁，再倒回去那¾一起拌匀。Mix ¼ of the steamed glutinous rice with bunga kendang juice, and then remix with the ¾ glutinous rice.

准备一个四方盘铺上一片香蕉叶，将拌匀的兰花饭倒入盘中按紧。Cover a square container with banana leaf, pour in the glutinous rice and press evenly and firmly.

让糯米饭完全冷却，才可以切块，沾上香辣参峇虾米享有。Must wait until the rice is totally cooling down before cut out to serve with sambal.