Garnishing :

• 4 hard boiled eggs, cut into quarters
• 1 cup of ikan bilis, fried until crispy
• 1 cup of peanuts, fried or roasted
• 1 seedless cucumber, peeled and sliced

       To Prepare Coconut Rice:

• Wash rice several time until water runs quite clear
• In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice]
• Add shallots, ginger and pandan leaves [optional]
• Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice
• Loosen rice grains with a wooden ladle
• Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins
• When rice is done, gently fluff rice with fork
• NOTE: You can use a rice cooker to cook the rice

       To Prepare Sambal Ikan Bilis:

• Using a mortar & pestle or blender, grind chili paste, shallots, belacan and garlic into a paste
• To a wok or saucepan, add peanut or vegetable oil, heat on high until oil temperature is 350F, fry ikan bilis until crispy
• Remove, drain well on paper towels
• Remove all but 2 tbsp of oil, sauté ground paste for 1-2 mins
• Add red onions, tamarind paste, sugar, salt to taste
• Cook until gravy thickens [to a dark reddish brown]
• Add ikan bilis, mix to combine, remove from heat
• Dish a serving portion of coconut rice onto a plate [or banana leaf!], a little of each garnishing and some  sambal ikan bilis - served hot or at room temperature