Wednesday, 21 December 2011


Coconut Rice
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

Sambal Chilli
1 large red onion, sliced
3 tablespoon of cooking oil
3 teaspoon of tamarind juice
5 tablespoon of chilli paste
150g of small prawns
7 shallots
1 tsp dried shrimp paste (belacan)
4 cloves of garlic
1 large onion, sliced

Egg Omelette
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
  1. Add all the ingredients for cooking the coconut rice into the rice cooker.
  2. Mix the ingredients well.
  3. Switch the rice cooker on and cook the rice for about 40 minutes.

Step 2: Prepare the Sambal Chilli
  1. Blend chilli, shallots, belacan and garlic into a paste.
  2. Heat up the cooking oil in a saucepan.
  3. Fry the sliced onions until it turns slightly brown.
  4. Add in the blended paste and stir fry it for about 2 minutes.
  5. Add in the tamarind paste and prawns.
  6. After about 1 minute, add sugar and salt to taste.
  7. Cook until the gravy thickens.
  8. If the gravy is too dry, add some water.
  9. Turn off the heat.

Step 3: Serving the Dish
  1. Serve the hot cooked coconut rice with the Sambal Chilli.
  2. Garnish the dish with eggs, anchovies, peanuts and cucumber.

No comments:

Post a Comment