with Ikan Kuning
This Malay fragrant rice dish, cooked in coconut milk, is beloved in Malaysia, where it is considered the national dish. Popular in neighbouring Singapore and Indonesia, the name translates to “rich rice”
Let's start cooking!
Step 1 - Cook coconut rice
- Wash rice, then add 2 cups water, 3 Tbsp salt, bruised lemongrass, and peeled galangal. Cook in rice cooker.
- After 10 minutes, open the cooker and add 1 cup coconut milk. Stir well, then continue cooking.
Step 2 - Blend and fry sambal
- In a blender, add chilies, shallots, garlic, belacan and blend into a fine paste.
- In a pan on medium-low heat, add paste and fry for at least 20 minutes, until color is darkened and oil separates from the paste. Season with 1 ½ Tbsp sugar and 1 tsp salt.
- Toss sambal with ikan bilis and set aside.
Step 3 - Cook ikan kuning
- Score the fish, then rinse and dry.
- In a small bowl, mix together 2 Tbsp turmeric powder, 1 Tbsp salt and 1 tsp chili powder, then coat fish in the mixture.
- In a pot on medium heat half filled with hot vegetable oil, deep-fry fish, then set aside on paper towels to drain.
Step 4 - Cook egg crepe
- In a bowl, add eggs and beat lightly.
- In a pan on low heat, add eggs and allow to cook, until the top is slightly dry, then flip with a spatula to ensure even coloring.
- Remove from heat and allow to cool, then cut into strips. Set aside.
Assemble and serve!
On a plate, add a bowl of coconut rice, 1 ikan kuning, cucumber slices, egg crepe slices and sambal with ikan bilis! Serve hot.