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This is a typical Malay breakfast dish. Coconut rice is best served at room temperature when the fragrance of the coconut rice can be best appreciated. Many different dishes maybe served with it but the most crucial is the chillie sauce. Deep Fried Turmeric Fish goes very well with it.
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Ingredients:
For Rice:
Coconut Milk
Pandan Leaves
Salt
For Sambal Ikan Bilis:
Peeled ikan bilis (anchovies)
onions
dried chillies
sugar
salt
tamarind
tomatoes
Method:
Cook rice with coconut milk with a bunch of pandan leaves and a pinch of salt. Leave to cool.
To make chillie paste, remove seeds from dried chillies, soak in hot water and grrind still smooth, add onions. Fry mixture in hot oil till oil seeps through, season with sea salt and sugar. Put aside.
Fry chopped onions in hot oil till soft, add anchovies and fry till fragrant. Add tamarind juice, tomatoes, some of the chllie paste and season with salt and sugar.
Serve the rice cold sambal ikan bilis, cucumber, scrambled eggs and chillie paste.
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