Recipe for 4 -5 persons
Steamed Coconut flavoured Rice:
3.5 cups Jasmine rice
2.5 cups water
0.5 cup coconut milk (Ayam brand)
blue pea flower extract (Note 1)
4 tbsp coconut cream (or thick coconut milk)
salt, to taste
pandan leaves, cut and shredded
Note 1: Boil 3g dried blue pea flowers in 4 tbsp of water for about 3 minutes. Strain and discard the pulp.
- Wash and drain the rice.
- In a wok, fry the rice (without oil) for about 10 minutes. Then transfer rice into a steaming tray. Add in water, coconut milk and blue pea flower extract, stir to combine.
- Steam rice for about 15 minutes. Add in coconut cream and fluff up the rice with a pair of chopsticks. Add in pandan leaves and steam for a further 15-20 minutes.
Fried Ikan Bilis (dried anchovies):
150g ikan bilis
- Wash ikan bilis thoroughly. Drain well.
- Spread it out on a baking tray and place under the grill until ikan bilis are very dry. (Or you can put them under the sun to dry the ikan bilis).
- Deep fry the ikan bilis until crispy. Drain on paper towel to absorb excess oil.
- Keep in an air-tight container.
Sambal Egg & Onion:
1 bowl dried chillies, dehydrated and cut into 2cm length
1 bowl shallots
1 tbsp grated gula Melaka (palm sugar)
1 tbsp fish sauce
salt, to taste
1 tsp tamarind paste
1/2 cup cooking oil
2 large brown onions, sliced
5 hard boiled eggs, remove shells then deep fried
- Blend shallots and dried chillies separately.
- Heat up oil in a wok. Add in blended shallots and fry for about 10 minutes or until aromatic. Add in chilli paste and continue frying for about 10 - 15 minutes.
- Then add in hard boiled eggs (which had been deep fried until golden brown) and let them simmer for about 10 minutes before seasoning the sambal with salt, palm sugar, fish sauce and tamarind paste.
- Lastly add in sliced onions and cook for a further 5 minutes or until just softened. Add a little water if the sauce dries up.
Dry Chicken Curry:
5 chicken drumsticks
4 tbsp homemade curry paste
3 pieces kaffir lime leaves, torn
0.5 cup coconut milk
0.5 cup desiccated coconut, lightly toasted and pound
salt & sugar to taste.
- In a wok heat up curry paste with a little coconut milk, then add in chicken. Stir well to coat the chicken pieces with the curry paste. Add in enough water and let it simmer until chicken is almost cooked.
- Add in kaffir lime leaves, the rest of the coconut milk and toasted desiccated coconut. Season well with salt & sugar.
- Stir well and let it simmer until the chicken is done and sauce dries up.