Instructions: Method:
WASH rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly.

Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Sambal Ikan Bilis

100g ikan bilis , soaked and washed
3 tbsp oil
1 Bombay onion, sliced
2 tbsp chilli paste
Pounded ingredients:
5 shallots
2 cloves garlic
1 stalk lemon grass, thinly sliced
1/2 tsp belacan granules
Seasoning ingredients:
1/2 tsp ikan bilis granules
1 tsp sugar or to taste
2 tbsp lime juice
2 tbsp water

Method:
HEAT oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well.

Mix in lime juice, water and seasoning ingredients. Mix well. Dish out and serve with nasi lemak .

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