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Ingredients
- 300 gm long grain rice
- 2 x shallots
- 2 slc ginger
- 1/8 tsp fenugreek seeds ( halba )
- 1 tsp salt
- 375 x 400ml coconut lowfat milk (from 1/2 a grated coconut)
- 2 x pandan leaves, knotted
Directions
- Method:WASH rice till clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut lowfat milk over the rice. (The level of the coconut lowfat milk should be 2cm above the level of the rice.) Cook rice till dry then use a wooden ladle to loosen the grains.
- Sprinkle the rest of the coconut lowfat milk over the rice. Give it a stir with a pair of chopsticks to distribute the lowfat milk proportionately.
- Stand for 10 to 15 min to allow the rice to absorb the coconut lowfat milk. Keep rice hot before serving with other condiments.
- Sambal Ikan Bilis
- 100g ikan bilis , soaked and washed3 tbsp oil1 Bombay onion, sliced2 tbsp chilli pastePounded ingredients:5 shallots2 cloves garlic1 stalk lemon grass, thinly sliced1/2 tsp belacan granulesSeasoning ingredients:1/2 tsp ikan bilis granules1 tsp sugar or possibly to taste2 tbsp lime juice2 tbsp water
- Method:HEAT oil in a wok, saute/fry pounded ingredients, chilli paste and belacan till fragrant. Add in ikan bilis and big onions and stir-fry well.
- Fold in lime juice, water and seasoning ingredients. Mix well. Dish out and serve with nasi lemak .
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