A. Chili Sambal - Heat 1/2 c of oil (plus extra 1/4 c) in a heated wok. Saute 2 cups of blended onions until aromatic. Add a cup of chilli paste and cook on medium heat until oil is separated from the paste. Add tamarind juice, coconut sugar and chicken seasoning powder. Keep stirring until this pale looking paste mixture turns into a dark and thick sambal paste. Taste and adjust seasonings accordingly before removing sambal from the heat.

B. The Rice - In a rice pot, Wash rice until water is no longer looking cloudy. Drain the water. Place all ingredients in B and mix well with the rice. Measure the level of liquid in the rice pot and then add sufficient water to cook rice. Cook rice as usual. Once cooked, fluff the rice with a chopstick. Note: you can add few cuts of pandan leaves to the rice pot when cooking the rice.

C. Basic Accompaniments - prepare all accompaniments. Serve with Sambal, rice and the rest of the side dishes or the accompaniments.