Sham Hanifa's Coconut Milk Steamed Rice
3 cups of rice
1 can of coconut milk
half inch of ginger, thinly sliced
1 shallot, thinly sliced
salt, to taste
water
2-3 screwpine leaves (tied in a knot)
Tamarind Juice
1 cup of water
1 tablespoon tamarind paste
Sambal Udang (Prawn Sambal)
1 shallot (sliced)
3 cloves of garlic (sliced)
10 dried chillies
3 inch of bellman (prawn paste) - optional
half teaspoon salt
4 teaspoons of sugar
1 cup of dried anchovies
2 tablespoons of vegetable oil
Other ingredients:
2 hard-boiled eggs, cut in half
1 small cucumber, cut into thin slices
Roasted peanuts
Method:
1.Just like making normal steamed rice, wash, rinse and drain the rice. Measure the height of washed rice in the cooker. Add ginger, Shallot, garlic. Mix well with coconut milk, and water where the liquid mixture (coconut milk and water) is equivalent to the height of rice, i.e. if the rice is 2 inches in height, the liquid mixture is also 2 inches above the surface of the washed rice. Add a pinch of salt and the knotted screwpine leaves . Steam the rice in the rice cooker.
2.Cut the dried chillies in half and remove the seeds. Wash and place the washed chillies in a pot to boil. Once boiled, drain and place the chillies in a food processor with shallot, garlic, and belacan (prawn paste). Grind until it turns into a fine paste.
3.Add the tamarind paste with water and stir well.
4.Heat the oil in a pan and sauté the chilli paste. Fry the spicy paste until fragrant and cooked.
5.Add tamarind juice, salt and sugar. Let it simmer over low heat until the gravy thickens. Add the Fresh Prawn and stir well. Taste the sambal. If the sambal is still too spicy for taste, add sugar according to taste. Once it is suited to taste, set aside.
6.Cut the cucumber into slices and cut the hard boiled eggs in half.
7.Spoon the coconut milk steamed rice on a plate. Add the spicy sambal Udang (Prawn sambal) to rice with cucumber slices and hard-boiled eggs. Additionally, you can add the roasted peanuts and papadum, if you want.
