
:::In the name of ALLAH, The Most Gracious, Most Merciful:::
~PATIENCE IS VITAL~
I whisper every second and each whisper is accompanied by teardrops of my heart. And it forms clouds of songs. THE SONG OF MY HEART. And here I keep all my songs. May it means something to you one day. If only it will mean something to you. ONLY IF IT WILL BE...
Ingredients:
Rice 500 gr
Coconut milk 100 gr
Pandan leaves 30gr
Water 1.2 litres
For Sambal Anchovies:-
Tamarind Paste 30gr
Red onion 75gr
Dried anchovies 200gr
Method Of Preparation:
1. Wash rice and drain rice. Add coconut milk, water, pinch of salt and
pandan leaves. Cook rice.
2. Rinse the dried anchovies and drain the water.
3. Fry the anchovies until they turn light brown and put aside.
4. Pound the prawn paste together with shallots, garlic, and deseeded
dried chilies with a mortar and pestle.
5. Slice the red onion into rings
6. Soak the tamarind pulp in water for 15 minutes.Squeeze the tamarind
to extract the flavor. Drain the pulp and save the tamarind juice.
7. Heat some oil in a pan and fry the spice paste until fragrant.
8. Add in the onion rings, fry, then add in the anchovies and stir well.
9. Add tamarind juice, salt, and sugar
10. Simmer on low heat until the gravy thickens. Set aside
11. Dish up the steamed coconut milk rice and pour some sambal ikan
bilis on top.
13. Serve with cucumber slices, halved hard-boiled eggs and Spiced Fried
Chicken (separate recipe)
Sambal Belacan:
Garlic 20gr
Shallots 50gr
Dried chilies 50gr
Belacan (prawn paste) 10gr
Salt 5gr
Sugar 15gr
Condiments:-
Eggs 2 nos
Cucumber 100gr
*HUGS TO ALL*