- Long grain rice 640g (1 lb 7 oz) rinsed and drained
- Coconut milk 400ml (13 1/3 fl oz)
- Water 240ml (8 fl oz / 1 cup)
- Salt ½ Tbsp or to taste
- Vegetable oil ss needed
- Pandan leaves 3, tied into a knot
- Sambal Tumis Ikan Bilis
- Garlic 5 cloves, peeled
- Dried chillies 15-20, according to taste, soaked in water to soften, then cut into short lengths
- Dried prawn (shrimp) paste (belacan) 20 g (2/3 oz)
- Onions 3, peeled and sliced
- Vegetable oil 2 Tbsp
- Dried anchovies 200 g (7 oz)
- Tamarind pulp 30 g ( 1 oz), mixed with 6 Tbsp water and strained
- Salt to taste
- Sugar 1 Tbsp or to taste
- Eggs 5-6
- Raw skinned peanuts 100 g (3 ½ oz)
- Cucumber 1, peeled and sliced
- Prepare rice. Using a rice cooker, combine rice with coconut milk and water. Add salt and 2 tbsp oil. Stir well, submerge pandan leaves in pot and leave rice to cook. When rice is cooked, use a rice paddle to stir rice so the flavors are well mixed. Keep warm.
- Prepare sambal tumis ikan bilis. Combine garlic, dried chillies, dried prawn paste and 2 sliced onions in a blender. Process into a paste.
- Heat some oil in a frying pan. Add dried anchovies and fry lightly. Drain well. Set half the anchovies aside for serving plain.
- Reheat pan with some oil. Add ground paste and cook over low heat for 20-30 minutes, stirring occasionally.
- Add tamarind juice and season to taste with salt and sugar. Toss in balance of sliced onion and cook for a further 10 minutes. Return half the fried anchovies to pan. If mixture is too dry, add a small amount of water and simmer over low heat until mixture thickens. Set aside to cool
- Prepare accompanies. Heat some oil in a frying pan and cooks eggs individually, sunny side up. Set aside.
- Preheat oven to 190°C (370°F) and bake peanuts for 10-15 minutes or until lightly browned. Alternatively, heat some oil in frying pan over medium-high heat. Fry peanuts until lightly browned. Drain well and set aside.
- Serve rice with sambla tumis ikan bilis, fried anchovies and eggs. If desired, serve with additional accompaniments such as ayam goring berempah (page 36) and kangkong belacan.