Is a traditional and exotic Malaysian breakfast dish. The rice is made with pandan (screwpine leaves) and coconut milk and served with fried anchovies, cucumbers and cuttlefish or chicken curry.
Recipe for rice
Wash 1 cup of jasmine rice, place in rice cooker or pot
Add 2 cups of coconut milk and 1 cup of water
A dash of salt
2-3 screwpine leaves
Recipe for cuttlefish
Wash and remove ink from one cuttlefish
Finely chop 6 red shallots
Finely chop about one inch of belacan (shrimp paste, available at asian stores)
Finely chop one dried red chilly
salt to taste
pinch of sugar
1 tbs fish sauce
Method:
Heat oil in a pan, brown shallots until fragrant, add dried chilly, prawn paste and fry until fragrant
Add fish sauce, salt and sugar
Add cuttlefish and simmer until cuttlefish is cooked
Serve rice and cuttlefish with fried anchovies and sliced cucumbers
May also be served with a fried or boiled egg
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