4 ounces dehydrated kaffir limes
1/2 cup kosher salt
1 pound sweetbreads
2 tablespoons grapeseed oil
1 cup chopped onion
1/2 cup chopped lemongrass
2 tablespoons chopped garlic
4 tablespoons belacan (shrimp paste)
4 tablespoons whole arbol chiles
1 tablespoon coriander seeds
4 whole cloves
1 cinnamon stick
2 cups coconut milk
1 tablespoon kosher salt
1 cup basmati rice
1 1/2 cups milk
1/2 cup palm sugar
1 cinnamon stick
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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