Method

• 1.
  Place rice in a sieve and rinse under cold water until water runs clear. Place rice, coconut milk and 225ml water in a saucepan over high heat. Cover pan with a lid and bring to the boil. Reduce heat to low, and cook, covered, for 15 minutes, then remove from heat and keep covered for 5 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

• 2.
  For the sambal, heat 1cm oil in a wok over high heat. Shallow-fry the ikan bilis, stirring gently, for 30 seconds or until golden, then drain on paper towel.
• 3.
  Wipe out wok and add extra 2 tbs oil, then place over high heat. Add chilli garlic sauce, belacan, onion, tamarind and 3/4 cup (185ml) water. Bring to the boil, then reduce heat to medium. Simmer, stirring occasionally, for 4 minutes or until reduced slightly. Stir through half ikan bilis, reserving remaining.
• 4.
  To serve, place one-quarter rice in a small bowl, pressing in tightly. Unmould onto a serving plate, then repeat with the remaining rice. Arrange the sambal, cucumber, eggs, peanuts and remaining ikan bilis around the rice to serve.