Recipe Malaysia

Ingredients to make rice: 2 stalks of lemongrass, 1 pack coconut milk, 4 pieces of ginger (smashed) and 1 cup of rice.

Ingredients to make dried anchovies sambal: 1 cup of fried dried anchovies, 10 dry chillies, 4 cloves of garlic, 2 onions thinly sliced, 3 small chilies pepper, salt, sugar and dried shrimps.

Ingredients for garnishing: 1 fried egg, 1/4 cucumber (slice thinly) and some fried scallop.

Cooking Tips (To prepare rice):
1. Wash and clean the rice and put it in rice cooker. Add the coconut milk, lemongrass, ginger and some water. Add some water and cook the rice.

Cooking Tips (To prepare dried anchovies sambal):
1. Blend dry chilies together with garlics, red shallots, dried shrimps, and small chilies pepper.
2. Heat up the wok with 2 tablespoons oils, add in the blended ingredients fry till fragrant. When the sambal oily emerged, add a dash of salt and sugar.
3. Continue fry with sliced onions and fried dried anchovies for about 5 minutes.
4. Dish Out.

Final stage:
1. Garnish the plate with cucumber, serve the sambal, fried scallops and fried eggs.

Ingredients :
300g glutinous rice, 75g lean meat, 5 mushroom, 5 shallots, 1 sausage, 1 tbsp dried shrimp, 1 lotus leaf, 1 1/2 cup water, 1 tbsp soy sauce, 1 tbsp fish oil, 1/4 tbsp sugar, 1/4 tbsp salt, 1/4 tbsp five-spice powder, dash of pepper.

Cooking Steps:
1. Soak the glutinous rice for two hours. Shred the lean meat and mushrooms. Dice the sausages and  soak the dried shrimps then drain it. Blanch the lotus leaf and set aside.
2. Slice the shallots and fry it until golden brown then dish out. With the remaining-oil, stir-fry the dried shrimps, shredded mushrooms and lean meat until fragrant. Add in the soaked glutinous rice and seasoning. Cook over low heat for 2 minutes.
3. When the gravy of the micture thickens, add in the shallots and diced sausages. Mix well. Transfer to the lotus leaf and wrap well. Steam it over high heat for about 30 minutes.
4. Place the preparation in a serving plate. Turn over the lotus wrap and cut into 5 petals. Open and can serve.

Ingredients: 2 bowls left-over rice, break up 2 eggs, soaked 2 tablespoons dried shrimp, 5 small red onions, 2 valves garlic, 1 small piece belacan, 1/2 tablespoon chili paste, 1 stalk citronella, some salt and sugar, 5 pieces lettuce.

Cooking steps:
1. Firstly, sambal pounded with soaked 2 tablespoons dried shrimp, 5 small red onions, 2 valves garlic, 1 small piece belacan, 1/2 tablespoon chili paste, 1 stalk citronella, some salt and sugar.
2. Heat up 1 tablespoon oil, pour the pounded sambal into wok till golden color. Then dish up.
3. Twist rice and sambal into small balls.
4. Then moist with break up egg and deep-fry with low heat for about 2 minutes. Dish up and drain oil.
5. Place the rice balls into a serving basket or platter and garnish with lettuce.