2 cups rice, cleaned and washed
2½ cups water
2 screwpine (pandan) leaves
3 shallots onion, sliced
15 teaspoon of thick coconut milk
1 slice of ginger
sugar and salt to taste
1 large red onion, sliced
3 tablespoon of cooking oil
3 teaspoon of tamarind juice
5 tablespoon of chilli paste
150g of small prawns
1 tsp dried shrimp paste (belacan)
4 cloves of garlic
1 large onion, sliced
1 cup of dried anchovies (ikan bilis pangkor), fried until crispy
1 cup of peanuts, fried until crispy
1 cucumber, peeled and sliced
Step 1: Prepare the Coconut Rice
- Add all the ingredients for cooking the coconut rice into the rice cooker.
- Mix the ingredients well.
- Switch the rice cooker on and cook the rice for about 40 minutes.
Step 2: Prepare the Sambal Chilli
- Blend chilli, shallots, belacan and garlic into a paste.
- Heat up the cooking oil in a saucepan.
- Fry the sliced onions until it turns slightly brown.
- Add in the blended paste and stir fry it for about 2 minutes.
- Add in the tamarind paste and prawns.
- After about 1 minute, add sugar and salt to taste.
- Cook until the gravy thickens.
- If the gravy is too dry, add some water.
- Turn off the heat.
Step 3: Serving the Dish
- Serve the hot cooked coconut rice with the Sambal Chilli.
- Garnish the dish with eggs, anchovies, peanuts and cucumber.