Spicy Chang/Nasi Kunyit/Sambal Hae Bee

500g glutinous rice

1 1/2 tbsp turmeric powder

2 pieces dried tamarind skin (asam keping) or 1 tbsp lime juice

1 can 400 ml coconut cream

1 tsp salt

1 tsp white peppercorns

2 pandan leaves, knotted

Method

Wash and soak glutinous rice in water. Add turmeric powder and dried tamarind skin or lime juice for several hours or preferably overnight.

Remove the cream from the can of coconut milk.

Put rice in a steaming tray and add thin coconut milk. Make steam holes in the rice , add peppercorns and pandan leaves.

Steam rice over high heat until nearly cooked for 20 minutes.

Combine salt with thick coconut milk.

8 to 10 minutes.

Sambal Hae Bee/Dried Prawns

250g dried prawns, soaked and pounded finely

2 tbsp tamarind pulp combined with

100ml water (squeeze, then strain the tamarind juice)

Oil for frying

Spice ingredients - to be blended

3 stalks lemongrass(grate the white parts with a microplane)

4 candlenuts (buah keras)

1 inch piece fresh turmeric (ground/powdered turmeric can be used)

1 inch square piece belacan /shrimp paste

8 fresh red chillies

10 dried chillies, soaked and seeded

10 pips garlic

1 cup shallots

Seasoning

Sugar and salt to taste