Serves 4

Oil, for frying
Cucumber slices, for garnish

For The Rice
900g rice
1 litre water
800ml coconut milk
3 onions, cut into chunks
2 star anise
1 large cinnamon stick
1 tbsp salt
7 tsp sugar

For The Sambal Prawn
10 prawns, cut into small pieces
40g diced onion
40g butter
100g sambal chilli
Sugar, to taste
Salt, to taste
Pepper, to taste

For The Ikan Selar
4 ikan selar (each about 140g; or use 560g of sliced ikan selar)
4 tbsp sambal belacan
2 tsp chilli powder
1 tsp turmeric powder
Salt, to taste
Pepper, to taste

For The Omelette
6 eggs, beaten
5 stalks spring onions, chopped
1⁄2 onion, sliced
2 tsp deep-fried shallots
2 pieces chilli, sliced
Salt, to taste
Pepper, to taste

For The Ikan Bilis And Peanuts
100g peanuts
100g ikan bilis
Icing sugar, to taste
Salt, to taste

For The Rice
1 Put all the ingredients for the rice in a rice cooker. Cook for about 15min.

For The Sambal Prawn
1 Heat oil in a pan over gentle fire. Add prawns; stir-fry for a few minutes till prawns are cooked then add diced onions, butter and sambal chilli. Season with sugar, salt and pepper.

For The Ikan Selar
1 Marinate the fish in all the ingredients for 2 hours.
2 Heat oil in wok and deep- fry till crispy.

For The Omelette
1 Mix all the ingredients together and pan-fry in a round non-stick pan with some oil till golden brown.

For The Ikan Bilis And Peanuts
1 Deep-fry the peanuts and ikan bilis separately before mixing together.
2 Toss with icing sugar and salt. Note that the ikan bilis might already be salty, so be cautious when seasoning with the salt.

To Assemble
1 Serve a bowl of rice with the sambal prawn, ikan selar, omelette, ikan bilis and peanut mix, and garnish with 2-3 slices
of cucumber.

This article was originally published in August 2011.