1¾ cups jasmine rice, washed and drained well
1 cup coconut milk, diluted with 1 1/2 cups water
2 pieces pandan leaves (frozen from Asian supermarket)
1 cup coconut milk, diluted with 1 1/2 cups water
2 pieces pandan leaves (frozen from Asian supermarket)
2 cups dried anchovies (guts and heads removed, washed and drained)
1 red onion, sliced
1 Tbsp. chilli paste (per taste)
1 Tbsp. tamarind paste
4 Tbsp. coconut milk
4 Tbsp. coconut milk
salt and sugar to taste
cucumber for garnishing
boiled egg for garnishing
1 Tbsp. oil
Method:
1. Steam rice with pandan leaves, a pinch of salt, and enough coconut milk to cover the rice. While rice is cooking, heat a pan with oil and fry onions till fragrant.
2. Add chilli paste and fry unitl oil turns red in color, add half of the anchovies and fry until the anchovies is soft. Add tamarind paste, coconut milk and season to taste with sugar. The taste should be spicy with a hint of sweet and sour to it.
3. Heat a small pan with some oil and fry the rest of the anchovies till crispy and brown, drain with paper towel.
3. Heat a small pan with some oil and fry the rest of the anchovies till crispy and brown, drain with paper towel.
3. Assemble rice on plate or banana leaf, with anchovies, hard boiled egg, and cucumber.
