nasi lemak rice:
400g uncooked Japanese Sumo rice, washed
200ml coconut milk
700ml water
1 tsp salt
2 shallots, peeled and crushed
2 cloves of garlic, peeled and crushed
3 Pandan leaves, tied together in a knot
sambal ikan bilis:
50g dried anchovies
300g red onion
50g garlic
40g dried red chilies
8 pc red bird’s eye chilies
10g fermented shrimp paste (Belacan)
10g tamarind paste
2 tbsp canned tomato paste
450ml water
1 tsp salt
½ tsp sugar
300ml vegetable oil for frying the Ikan Bilis
80ml vegetable oil for blending the dried chilies
100ml water to soak the tamarind paste
Add the crispy anchovies in last, mix to combine, and serve