Nasi Lemak with sambal ikan bilis

Nasi Lemak (Serves 5)

Ingredients:

Coconut Milk Steamed Rice

Rice
Screw pine (pandan) leaves 3leaves
Salt 1tsp
Coconut milk 170ml
Water 50ml

Tamarind Juice

Water 250ml
Tamarind pulp 50gm

Sambal Ikan Bilis (Dried anchovies sambal)

Red Onion 1nos
Ikan bilis (dried anchovies) 1 cup (200gm)
Garlic clove 1nos
Shallots 4nos
Dried Chilies 10nos
Belacan (dried shrimp paste) 1tsp
Salt 1tsp
Sugar 1tbsp

Side ingredients

2 hard boiled eggs (cut into half)
1 small cucumber (cut into slices and then quartered)

Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant. Then, add in the onion rings.
7. Add in the ikan bilis and stir well. Add tamarind juice, salt, and sugar.
8. Simmer on low heat until the gravy thickens. Set aside.
9. Cut the cucumber into slices and then quartered into four small pieces.
10. Serve.