Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Sambal | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For Rice:
- Coconut Milk
- Pandan Leaves
- Salt
- For Sambal Ikan Bilis:
- Peeled ikan bilis (anchovies)
- onions
- dried chillies
- sugar
- salt
- tamarind
- tomatoes
- =
Directions
Cook rice with coconut milk with a bunch of pandan leaves and a pinch of salt. Leave to cool.
To make chillie paste, remove seeds from dried chillies, soak in hot water and grrind still smooth, add onions. Fry mixture in hot oil till oil seeps through, season with sea salt and sugar. Put aside.
Fry chopped onions in hot oil till soft, add anchovies and fry till fragrant. Add tamarind juice, tomatoes, some of the chllie paste and season with salt and sugar.
Serve the rice cold sambal ikan bilis, cucumber, scrambled eggs and chillie paste.