Pelau

Method

1. 1

   Burn the sugar in oil until it froths near-black, then drop in the seasoned chicken and let it color in the caramel.

2. 2

   Add rice and stir until every grain is coated and brown.

3. 3

   Add pigeon peas, pumpkin, coconut milk, thyme, spring onion, the whole pepper and water to cover.

   💡 Whole pepper for aroma; burst it and the beach lime becomes a fire drill.

4. 4

   Cover and cook low 35–40 minutes until the rice is done and the bottom crusts.

5. 5

   Rest 10 minutes, then serve with coleslaw — and negotiate over the bun bun.