Malaysian Coconut Milk Rice - MY Version

La Malasia Arroz con Coco de Leche ~

Ingredients for Coconut Rice:

Coconut Milk Rice

3 cups rice, preferably Bastmathi Rice
Water - as much as needed
2 tablespoons blended shallots & garlics
1 box coconut milk (I used Ayam Brand)
2 sliced ginger
1 lemon grass (knocked)
2 pandan leaves (screwpine leave), tied into a knot - optional
Salt to taste

To prepare:

Soak the Bastmahi rice for at least 1 hour... Wash rice several times until water runs quite clear... Put the rice in a pot, add milk, ginger, pandan leaves (optional), blended shallots & garlics and salt...  Add correct amount of water according to types of the rice... Cook as usual...

Sambal Sotong

Ingredients for sambal sotong (Squid sambal):

200g fresh squid (cut as you like)

1 large onion (sliced)

4 tablespoons blended shallots & garlics

1 teaspoons tamarind paste

4 tablespoons chilli paste (to taste)

1 inch belacan (dried shrimp paste)

Sugar & salt to taste

Vegetable oil as much as needed

To prepare:

To a saucepan or wok, add vegetable oil and wait until heat... add the blended shallots & garlics and chili paste...saute for 1-2 mins... After, add tamarind paste, sliced onions, belacan, sugar & salt to taste... cook until the gravy thickens (to a dark reddish brown color)... Lastly, add the squid, mix to combine and wait until the squid well-cooked... Remove from heat and ready to serve...

Garnishing:

2 Sunrise eggs

Sliced and peeled cucumber

1 cup of fried peanuts

1 cup of fried anchovies (ikan bilis)

Dish a serving portion of coconut milk rice onto a plate, a little of each garnishing, and some sambal sotong.... Now, it's ready to be eaten!

Sotong = Calamar

Adios!