Gluten-Free Nasi Lemak with Crispy 'Ikan Bilis'

Ingredients

• 2 cups Jasmine Rice
• 2 cups Coconut Milk
• 1 cup Water
• 2 leaves Pandan Leaves
• 1/2 tsp Salt
• 1/2 cup Dried Anchovies (Ikan Bilis)
• 2 tbsp Rice Flour
• 1/4 cup Oil
• 1 medium Cucumber
• 4 tbsp Sambal
• 4 Hard-boiled Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Jasmine Rice thoroughly. In a large heavy-bottomed pot, combine the rinsed 2 cups of Jasmine Rice, 2 cups of Coconut Milk, 1 cup of Water, 2 leaves of Pandan Leaves, and 1/2 tsp of Salt. Bring this mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let it stand, covered, for 5 minutes.
2. 2While the rice is cooking, prepare the crispy 'ikan bilis'. Rinse the 1/2 cup of Dried Anchovies (Ikan Bilis) under cold water and pat them very dry with paper towels. In a medium bowl, toss the dried anchovies with 2 tbsp of Rice Flour until they are evenly coated.
3. 3Heat 1/4 cup of Oil in a medium skillet over medium-high heat until the oil shimmers, approximately 175°C. Carefully add the coated 1/2 cup of Dried Anchovies (Ikan Bilis) to the hot oil in a single layer. Fry for 2 to 4 minutes, stirring occasionally, until they are golden brown and crispy. Use a slotted spoon to transfer the crispy anchovies to a plate lined with paper towels to drain any excess oil.
4. 4Prepare the accompaniments. Slice the 1 medium Cucumber into rounds. Ensure the 4 Hard-boiled Eggs are peeled. Have the 4 tbsp of Sambal ready.
5. 5To serve, spoon a generous portion of the cooked coconut rice onto each of the 4 plates. Top the rice with a portion of the crispy 'ikan bilis', arrange slices of the 1 medium Cucumber alongside, and add a spoonful of the 4 tbsp of Sambal to each plate. Place one of the 4 Hard-boiled Eggs on each plate.

Substitutions

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