Saturday, November 17, 2012
For the rice:
1. Boil 2 cups of rice with 1 cup coconut milk and 2 cups of water. Add a pinch of salt and a pandan leaf if you have it.
For the prawn sambal:
8-10 dried chillies (soaked in hot water)
1/2 cup tamarind paste (use 1 tbs tamarind to dilute in half cup water)
4 cloves garlic
2 tbs sugar
1/2 tsp belachan
salt to taste
1. Blend dried chillies, onion, garlic and belachan.
2. Heat oil and fry the paste until oil rises to the top.
3. Add the prawns and cook.
4. Add sugar and salt to taste. If the mixture is too spicy, you can add more sugar.
5. Serve with coconut rice.
You can also add roasted peanuts