Ingredients
- 165 ml can of Valcon Coconut milk
- 1 cup of Jasmine rice
- 2 Pandan leaves
- A knob of Ginger
- Salt to taste
- Sliced Cucumbers
- 1 Egg
- 3 Red chillies
- One packet of Dried anchovies divided in 2/3 and 1/3.
- 1 cup of Unsalted almonds
- 1 Garlic clove
- 2 Shallots
- 1/2 cup of Tamarind pulp
- 30g of Palm sugar
- 1 TBS Shrimp paste
- Cooking oil
- Banana leaf(optional)
Method
- Cook rice with knotted Pandan leaves, salt, ginger and coconut milk.
- Hard boil and peel an egg.
- In a pan, add oil and fry 2/3 of anchovies and all of almonds until lightly toasted. Then set aside.
- In the same pan, toast 1/3 of anchovies and set aside.
- To make the sambal, in a pot lightly boil the red chillies and then place I to blender with garlic, shallots and salt. Once blended to a chunky consistency, add to the same fry pan and cook blend mix until aroma appears. Then add the palm sugar, 1/3 of toasted anchovies and tamarind pulp. Cook until it becomes a thick paste.
- To one bowl, lay down banana leaf. On top of the leaf, place a cup of the coconut rice, sprinkle a handful of the almond and anchovies mix to one side of the rice. Add the hard boiled egg, cucumber and sambal to the bowl as well.
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
