Coconut milk rice:
2 cups of uncooked jasmine rice – (washed several times and drained)
1 1/2 cups of coconut milk
1/4 cup of water
3 pandan leaves – (screwpine leaves-knotted)
1 stalk of lemon grass – (bruised and cut into 2-inch pieces)
Sambal chili :
5 shallots – (peeled and finely chopped)
1 Tbsp of grape seeds oil or oil of your choice
1/2 tsp of dried shrimp paste – (belacan)
1 cup sambal oelek
3 Tbsp of sugar – (add more if you want a bit sweeter)
3 large potatoes – (peeled and diced)
4 oz raw medium shrimp – (peeled, deveined, and roughly chopped)
1 cup of dried red chili – (soaked in warm water until soft)
5 shallots – (peeled)
Small bunch of curry leaves
2 Tbsp of sugar or more to taste
Dash of salt to taste
Oil to deep fry the potatoes
Dried anchovies and peanuts:
1 Tbsp of oil
1/2 cup medium to large high-quality dried anchovies
1/2 cup dry roasted peanuts
Pinch of sugar
1 small cucumber – (washed and thinly sliced)
Cooking the rice:
If you have a rice cooker, life couldn’t be any easier, just put everything in the rice cooker (with exception of the screwpine leaves)and press the cook button, add the screwpine leaves about 10 minutes towards the end of cooking time. My mom actually taught me this little secret so that the screwpine leaves will release the right amount of flavor.
If you don’t own one, use a dutch oven. Bring the water and coconut milk to a boil and then add the rice. Lower the heat and simmer until the rice is almost cooked. Add the screwpine leaves in and stir for a bit. Cover with a lid and cook for another 10 minutes until the rice is cooked through and fluffy.
Making the chili sauce:
In a saucepan, heat up some oil. Saute the shallots until soft, about 1 minute. Add in the shrimp paste and saute for another minute, add in the sambal oelek and sugar. The chili sauce will turn slightly darker when the sugar caramelized. The chili sauce should be sweet and spicy.
Ground the red chili and shallots into a coarse paste. Preheat the oil in a pot. Deep fry the potatoes until they are golden brown. Set aside.
In a large skillet, preheat about 2 Tbsp of oil. Saute the chili paste for about 5 minutes. Add in the shrimp and curry leaves and cook until the shrimp turn color, about 1 minute. Add in the fry potatoes and stir to mix everything. Make sure the chili sauce coats the potatoes. Add in sugar and salt. Have a taste, it should be more at a sweet side and lightly spicy.
Dried anchovies and peanuts:
Preheat a medium size pan with cooking oil. Add in the anchovies and fry until crispy, about 1 minute or so. Add in the peanuts and cook until the peanuts are lightly brown. Add in pinch of sugar. Turn off the heat and give it a good stir to mix everything. Remove from the heat.
When ready to serve:
Portion the rice on the plate. Place the sambal telur, potatoes, sambal, and few slices of cucumber on the side of the plate. Ready to go!