From the aromatic coconut-y rice to addictive and spicy sambal chilli, learn how to whip up this quintessential Malay dish with our simple recipe.
Watch the video guide below:
- 2 eggs
- Salt and pepper, to season
- 10 Kuning fish
- 2 tsps turmeric powder
- Salt, to season
- Oil, for frying
- Crispy fried ikan bilis and peanuts, to serve
- Sliced cucumbers, to serve
- 2 cups rice
- ½ red onion
- 150 g coconut milk
- 2 thin slices of ginger
- 3 pandan leaves, tied into a knot
- Pinch of salt
- 1 teaspoon belacan (prawn paste)
- 1 clove garlic
- 4 shallots
- 10 dried chillies, deseeded
FRAGRANT RICE Rinse your rice and drain. Add the red onions, coconut milk, ginger slices, a pinch of salt and mix well with water. Add the pandan leaves into the rice and cook your rice.
Heat up a pan with a little oil, beat 2 eggs in a bowl seasoned with salt and pepper and fry. Set aside.
Clean the fish, slightly coat them with turmeric powder and season with salt. Deep fry till crispy. Allow them to drain on paper towels.
SAMBAL CHILLI Pound the prawn paste together with shallots, garlic, and dried chilies with a mortar and pestle. You can also grind them with a food processor. Heat some oil in a pan and fry the sambal until fragrant.
Serve the rice with fried fish, cucumber slices, ikan bilis, sambal chilli and slices of omelette.