- For the rice
- 2 cups rice, washed and drained
- 2 cups water
- 80 ml thick undiluted fresh coconut milk
- 2 inches ginger, smashed
- 2 - 3 pandan/screwpine leaves, tied into a knot
- ½ teaspoon salt
- For the sambal ikan bilis
- 15 - 20 dried chilies, cut each chili into 3 pieces and soak in hot water
- 10 shallots
- 2 cloves garlic
- 2 x 2 cm belacan
- ½ cup water
- 2 tablespoons cooking oil
- 1 medium onion, cut into rings
- 3 tablespoons deep-fried ikan bilis/anchovies
- 2 tablespoons tamarind juice
- Salt & sugar to taste
- Condiments
- 1 small cucumber, cut into longitudinal halves and sliced 0.5 cm thick
- 4 tablespoons groundnuts (panfried with 1 teaspoon cooking oil until crispy and fragrant)
- 3 – 4 tablespoons of fried anchovies
- 2 – 3 hard-boiled QL Omega eggs (refer Little Egg Boats recipe)
- In a rice cooker, place rice, smashed ginger, pandan leaves, pour in water and coconut milk, sprinkle in salt and stir briefly. Cook rice as normal until cooked, fluff up with a fork or spatula, keep warm until ready to serve. You can also steam the rice in a wok or steamer.
- Drain soaked dried chilies, blend with shallots, garlic, belacan and ½ cup water until fine, leave aside.
- In a wok or pan, heat cooking oil and fry blended sambal paste for about 5 – 10 minutes. Add in onion rings, fry for another 2 - 3 minutes. Add in tamarind juice and some water (to desired consistency), followed by ikan bilis, stir evenly. Season with salt & sugar and turn off heat. The sambal is usually sweetish.
- Cut the hard boiled QL Omega eggs into halves.
- Use a small bowl to shape the rice. Place the rice on a piece of banana leaf lined on a piece of newspaper or wax paper.
- Spoon some sambal ikan bilis on the top of the rice, place a few slices of cucumber, ½ hard-boiled QL Omega egg, some deep-fried anchovies and pan-fried groundnuts on the side of the rice and wrap up.
- For easy serving, just pack in a take-away container or lunch box, or on a plate lined with a piece banana leaf on a plate if dining at home.
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INGREDIENTS/ BAHAN-BAHAN
600 gms of mackerel
6 cups (1.5L) water
3 sprigs polygonum leaves (daun kesum)
2 ginger buds,sliced
4-5 pieces dried tamarind slices( asam keping)
5 tablespoons (75ml) tamarind juice
600 gms thick rice noodles ( laksa noodles)
Salt and sugar to taste
Spice blend:
10 shallots
2 lemon grass
2.5 in fresh galangal
5 dried chilies, soaked in water , discard seed
3 fresh red chilies
1 teaspoon dried shrimp paste
Garnish:
1/2 fresh pineapple, sliced in small pieces
1 medium cucumber, slices in matchstick slices
2 large red onions, sliced thinly
3 red chilies sliced
a few sprigs of mint leaves, torn
a few sprigs of polygonum leaves, shredded Black prawn paste condimen(petis)
DIRECTIONS
1.Simmer the cleaned whole fishin a pot of water until cooked . Remove fish and let cool before separating the flesh from the bone . Flake the flesh in small pieces.
2. Strain the stock and add to the pot with tamarid juice, ginger buds,polygonum, fish and sugar taste.
3. Blend the spice paste ingredients until fine. Add to the stock with asam keping. Simmer from 20-30 minutes and the soup thickens slightly then add salt to taste.
4. Blanch the laksa noodles in boiling water, drain and set aside.
5. To serve: Put the some laksa noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredients over the top and serve.
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INGREDIENTS / BAHAN-BAHAN
500g kway teow
3 cloves copped garlic
3 tablespoons cooking oil
300g prawn, shelled but leave the tails intact
150 g cockles , scalded and shelled
150 g bean sprouts
100 g chives , cut into 3 cm length
chile paste
2 eggs
water
SEASONING
1 tablespoonslight soya sauce
salt and pepper
1 table spoons chili paste
dark soya sauce
DIRECTIONS
1. Mix the ingredients in a bowl
2. Heat wok with 3 tbsp oil until hot and fry copped garlic until the bright brown.
3. Add prawn and cockles.
4. Push all the fried ingredients to one side and add in kway teow.
5. Stir fry the kway teow quickly and add seasoning and chili paste.
6. Sprinkle witha little water and mix in all the fried ingredient together.
7. Spread all the ingredients around the wok to create an empty space in the centre, then crackan egg into it and add alittle more oil.
8. Cover the egg with all the ingredients and stir fry evently.
9.Add beansprouts and chieves and stir well.
10. Do not over cook
11. Remove the dish to a plate and servehot.
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