I woke up quite early this morning just to enjoy my not-so-tasty breakfast downstairs. I took a shower and decided to do some laundry. After a few minutes staring at my Malaysian Torrens System textbook, I felt hungry again.
As I was in the kitchen, I saw some leftover cooked rice inside the rice cooker. It was so outdated for me to prepare for the Nasi Goreng Kampung (Kampung Fried Rice) as usual from the leftover cooked rice. Instead, I prepared for a congee rice. It turned out to be a super thick congee rice and I felt so grateful.
The greatest challenge was to prepare the main course of the congee rice. I choose to have the Sambal Ikan Bilis Goreng Cili Padi (the greenish spicy gravy). This was my second attempt in preparing the said Sambal and it turned out so bad! I mean, so freaking bad. (Congratulation to my husband as he did so well in preparing the Sambal for the first attempt.)
I got the basic recipe in here:-
I was just referring to it as the basis of my cooking without strictly followed the methods suggested.
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| Just add some hot boiled water and turn on the gas until it turned into congee rice. |
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| Add some salt to taste. |
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Sambal Ikan Bilis Goreng Cili Padi
For the ingredients, please refer to the link mentioned above.
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| Fry them till golden and crispy and set them aside. |
Next, by using the same cooking oil, saute the onions, garlic, cili padi as well as the belacan.
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| At this point of time, you may add salt to taste and turn off the gas to prevent from being over cooked. |
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| Add the fried small anchovies and mixed them well. |
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| Mine was over cooked! ... |
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| Ready to eat! |
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I really enjoy plain congee rice. It was quite disappointed to have an overcooked Sambal or should I said, overheating! I would try again so that I got the greenish-like look Sambal in the future.
Hmm... :(