Ingredients Coconut Rice Dried Anchovies Sambal – Sambal Ikan Bilis Cucumber, sliced Deep-Fried Anchovies Fried Peanuts Hard-boiled Eggs, halved Dried Cuttlefish Sambal With Peanuts Coconut Rice 400 g (2 Cups) Long Grain Rice, washed and drained 3 Pandan/Screwpine Leaves, washed and knotted 1 Shallots, peeled and thickly sliced 1 tsp Sea Salt 400 ml Coconut Milk (preferably 100% coconut milk) 200 ml Water Method Place all the ingredients in a rice cooker and cook according to the manufacturer instructions. When the rice is cook, fluff up the rice with a fork and keep the rice warm in the rice cooker. Dried Anchovies Sambal 50 g Deep Fried Anchovies 1 Large (210 g) Red Onion, quartered and sliced thinly 60 to 70 g Light Brown Sugar 15 g Tamarind Paste mixed with 1 Cup of Water, discard the solids 1 ½ tsp Sea Salt ½ Cup Cooking Oil Spice Paste 100 g Shallots, peeled and coarsely chopped 1 Big Yellow Onion, chopped 40 g Dried Red Chilies, soaked in boiling water and drained 1 tsp Roasted Shrimp Paste (Belacan) Method Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal. Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes. Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary. |