For coconut milk steamed rice
2 cups rice
3 pandan leaves
Salt to taste
165ml fresh coconut milk
For tamarind juice
1 cup water
Pulp of a tamarind, the size of a small ball
For dried anchovies sambal
1 red onion
1 cup dried anchovies
1 clove garlic
10 dried red chillies, deseeded
1 tsp prawn paste
1/4 tsp salt
1 tbsp sugar
3 tbsp oil
2 tbsp oil
2 hard-boiled eggs (cut into halves)
1 small cucumber (cut into slices and then quartered)
Chef Azmi from Singapore Hilton whips up the perfect meal from the city’s streets.
To make the sambal: Rinse the anchovies and fry them till they turn light brown and put aside. Pound the prawn paste together with shallots, garlic and chillies, salt and sugar with a mortar and pestle or in a food processor. Slice the red onion into rings. Keep the sambal and onions aside.
To make tamarind juice: Soak the tamarind in water for 15 minutes. Squeeze the tamarind constantly to extract the pulp. Drain the pulp and save the tamarind juice. Keep aside.
To prepare the rice: Rinse the rice and drain. Now, add the coconut milk, a pinch of salt and some water. Add the pandan leaves and cook the rice. Keep aside.
In a new pan, heat some oil and fry the onion rings and the sambal until fragrant. Add the tamarind juice, salt and sugar. Simmer on low heat until the gravy thickens. Set aside. Dish up the steamed rice and pour some sambal on it. Serve with fried fish, cucumber slices and hard-boiled eggs.