Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 681kcal
INGREDIENTS
- 2½ cups long grain rice (equivalent to 3⅓ rice cooker cup) (500g)
- 3 pandan leaves (knotted)
- 1 inch ginger (peeled and crushed)
- ½ tsp salt
- 3¼ cups coconut milk (780ml)
- 4 tbsp vegetable oil (60ml) + some for frying ikan bilis
- 4 oz ikan bilis (dried anchovies), trimmed and peeled (115g)
- 1 cucumber (thinly sliced)
- 6 hard boiled eggs (sliced)
- 1 cup roasted peanuts or Spanish peanuts
- 12 pieces banana leaves (10-inch x 8-inch)
- 12 pieces of brown paper (12-in x 7-inch)
Sambal
- 30 g asam jawa (tamarind paste)**, rinsed
- ¼ cup vegetable oil (60ml)
- 1 tbsp sugar
- 1 tsp salt
Spice Paste
- 8 dried chilies
- 6 red chilies
- 6 shallots or 1 medium onion, peeled and cut into small pieces
- 1 serai / lemongrass (white part only), sliced
- ¾ inch cube belacan (toasted)
- ⅓ cup water (80ml)
For Sambal Udang, please refer to this --> recipe
INSTRUCTIONS
Cooking the rice using rice cooker
- Wash and drain rice 4 to 5 times in rice cooker insert. Drain. Add pandan leaves, ginger, and coconut milk. Dry exterior of rice cooker insert. Place insert into rice cooker and press the start button.
- When rice is cooked and ready to be used, unplug the rice cooker and allow rice to sit for 10 minutes. Fluff rice with a pair of chopsticks or a fork before packing.
Fried ikan bilis
- Rinse and soak ikan bilis for 15 minutes. Drain and blot dry with paper towels.
- Heat about an inch of oil in a medium saucepan. Add ikan bilis and fry until golden brown, about 7 to 8 minutes. Remove and set aside.
Sambal
- Break dried chilies in half and shake off seeds. Soak in warm water for 15 minutes. Drain.
- Blend all spice paste ingredients with ⅓ cup (80ml) water until smooth.
- Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.
- Heat ¼ cup (60ml) vegetable oil in a medium pot. Add ground spice paste and stir fry for 5 minutes until fragrant.
- Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. When it comes to a boil, add sugar and salt. Reduce heat and continue to simmer for 10 to 12 minutes.
- Occasionally, open the lid and stir. Once sauce thickens and color darkens, turn off stove. Transfer sambal to a serving bowl.
To Wrap
- Place a piece of brown paper on your work surface. Then place a piece of banana leaf on top of the brown paper. Banana leaf should be slightly wider but shorter than brown paper.
- Scoop and compact rice into a small bowl. Over turn rice bowl onto the banana leaf. Pile half an egg, a few slices of cucumber, some peanuts, fried ikan bilis, sambal, and sambal udang on top of rice.
- Bring both the long edges of banana leaf and newsprint to meet in the center with the one edge overlapping slightly on one end. Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end. Fold both ends under to form a pyramid shape package.
- Let package of rice sit for 10 minutes before serving so that rice will absorb some of the banana leaf fragrance.
NOTES
**You can also use 2 tsp tamarind concentrate mix with 1 cup (240ml) water.
NUTRITION
Calories: 681kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen!