Step 1

Bring the water to boil in a large saucepan over high heat.

Step 2

While waiting, rinse the rice, drain and set aside.

Step 3

Chop up the onion, garlic and ginger fairly finely. You can do it by hand or place everything into a chopper. Tip the whole lot into the water as it is heating up.

Step 4

Bruise the end of the lemongrass, by hitting down hard on it with the back of a knife. Add it to the water.

Step 5

Tie all the pandan leaves up with a knot in the middle. Drop them in the water.

Step 6

Add all the whole spices to the water. So that'll be 1 small cinnamon stick, 1 small star anise, 2 cloves, 2 cardamoms and 1/2 tsp cumin seeds. Leave the water to come to a boil.

Step 7

Place the dried shrimp in a chopper and chop to a fine floss like state. Set aside.

Step 8

Tip in the rinsed rice and whatever meat you are using. Bring back to a boil.

Step 9

Reduce the heat to medium and add all the ground spices. So that's 2 tsp salt, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground turmeric and 1/2 tsp black pepper. Stir to mix.

Step 10

Reduce the heat to low and simmer for 20-30 minutes, until the rice is all cooked and breaking up slightly. Add a little more water if it's getting too thick, but don't forget, we still have 1 cup of coconut milk to be added in. You can cook it for longer if you like a more uniform porridge consistency. You will need more water, the longer you cook.

Step 11

Stir in the coconut milk and ground dried shrimp, and bring back to a simmer, cooking for no more than a minute. Check seasoning, add more salt if you think it needs it.

Step 12

Serve up, garnished with the fried shallots, fresh coriander leaves, spring onions and chilli slices.