AuthorHungry PandaCategoryVegDifficultyBeginnerThis staple is often eaten for breakfast in Malaysia but is suitable at any time of day
Make the sambal by draining the chillies then blend with the onions/shallots and half of the tamarind mixture until smooth.
Fry the paste off with the oil in a saucepan over a low heat for 10 minutes until fragrant and darker in colour.
Add the sugar, salt and the rest of the tamarind then simmer for 5 minutes when ready to serve.
Place two cups of white rice in your rice cooker bowl and fill to the 2 cup level line for WHITE RICE or LONG GRAIN using 1 cup of coconut milk and 1 cup of stock (vegetable or chicken) .
Select ’WHITE RICE’ or ’REGULAR’. Press ’START’.
Leave on KEEP WARM for 10 minutes for the rice to suck up some of the tasty moisture.
For the toppings, Fry some peanuts (skins on preferably) in a little oil until brown.
Serve with a helping of the sambal, peanuts, slices of fresh cucumber and a hard boiled egg.
Ingredients
Directions
Make the sambal by draining the chillies then blend with the onions/shallots and half of the tamarind mixture until smooth.
Fry the paste off with the oil in a saucepan over a low heat for 10 minutes until fragrant and darker in colour.
Add the sugar, salt and the rest of the tamarind then simmer for 5 minutes when ready to serve.
Place two cups of white rice in your rice cooker bowl and fill to the 2 cup level line for WHITE RICE or LONG GRAIN using 1 cup of coconut milk and 1 cup of stock (vegetable or chicken) .
Select ’WHITE RICE’ or ’REGULAR’. Press ’START’.
Leave on KEEP WARM for 10 minutes for the rice to suck up some of the tasty moisture.
For the toppings, Fry some peanuts (skins on preferably) in a little oil until brown.
Serve with a helping of the sambal, peanuts, slices of fresh cucumber and a hard boiled egg.