for the sambal
Fry the ikan bilis until crispy and set aside.
Grind the shallots, garlic and de-seeded fresh chillies. Slice onion
Heat two tablespoon oil in a pan and fry the ground ingredients until
fragrant. Add the onion wrings.
Add tamarind juice, salt and sugar to taste.
Cook, stirring occasionally until gravy thickens.
Add the ikan bilis and mix well.
for the rice
Wash rice and drain. Cook in a rice cooker, adding low fat milk
instead of water. Add the screw pine leaves and salt.
Add a few slices of shallots and ginger, if desired.
When cooked, serve with hard-boiled eggs, cucumber slices and sambal
comments: This popular dish is normally prepared with coconut
milk. This recipe is low in fat and saturated fat as the coconut milk
has been replaced with low fat milk which is high in calcium and
other minerals. Fresh chili is used to make the sambal instead of
dried chili and the taste and aroma of the rice can still be
maintained with the use of pandan leaves.
nutritiona content per serving:
"Healthy and Tasty," New Straits Times. 9 March 2010]