Nasi lemak with dried anchovies sambal (sambal ikan bilis)

Ingredients

• 400 g Long Grain Rice
• 3 Pandan/Screwpine Leaves, washed and knotted
• 1 Shallots, peeled and thickly sliced
• 1 tsp Sea Salt
• 400 ml Coconut Milk
• 200 ml Water
• 50 g Deep Fried Anchovies
• 1 Large Red Onion
• 60 to 70 g Light Brown Sugar
• 15 g Tamarind Paste mixed with 1 Cup of Water
• 1 ½ tsp Sea Salt
• ½ Cup Cooking Oil
• 100 g Shallots, peeled and coarsely chopped
• 1 Big Yellow Onion, chopped
• 40 g Dried Red Chilies
• 1 tsp Roasted Shrimp Paste

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Preparation

• Place all the ingredients in a rice cooker and cook according to the manufacturer instructions.
• When the rice is cook, fluff up the rice with a fork and keep the rice warm in the rice cooker.
• Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal.
• Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes.
• Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary.