INGREDIENTS for Coconut Rice :
2½ cups water
2 pandan leaves [screwpine leaves], tied into a knot [optional]
3 shallots onion, finely chopped
10 tsp thick coconut milk
1 slice ginger
sugar and salt to taste
Ingredients for Sambal Ikan Bilis :
1 cup dried Ikan Bilis [Dried Anchovies]
1 large red onion, sliced
½ cup peanut or vegetable oil
3 tsp tamarind pulp with ½ cup hot water to make tamarind paste
4 tbsp or to taste, chili paste
6 shallots
1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
4 cloves garlic
1 large onion, sliced into rounds
[ Items in red to be ground or blended ]
4 hard boiled eggs, cut into quarters
1 cup of ikan bilis, fried until crispy
1 cup of peanuts, fried or roasted
1 seedless cucumber, peeled and sliced
To Prepare Coconut Rice:
Wash rice several time until water runs quite clear
In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice]
Add shallots, ginger and pandan leaves [optional]
Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice
Loosen rice grains with a wooden ladle
Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins
When rice is done, gently fluff rice with fork
NOTE: You can use a rice cooker to cook the rice
To Prepare Sambal Ikan Bilis:
Using a mortar & pestle or blender, grind chili paste, shallots, belacan and garlic into a paste
To a wok or saucepan, add peanut or vegetable oil, heat on high until oil temperature is 350F, fry ikan bilis until crispy
Remove, drain well on paper towels
Remove all but 2 tbsp of oil, sauté ground paste for 1-2 mins
Add red onions, tamarind paste, sugar, salt to taste
Cook until gravy thickens [to a dark reddish brown]
Add ikan bilis, mix to combine, remove from heat
Dish a serving portion of coconut rice onto a plate [or banana leaf!], a little of each garnishing and some sambal ikan bilis - served hot or at room temperature
