2 eggs (sunny side up)
3 cups cooked white rice (preferably a day’s old rice)
1 carrot (thinly sliced)
1 cup sliced cabbage
½ tsp belacan (shrimp paste)
20 g dried shrimp (pre-soaked, drained)
50 g dried anchovies (25 g to be fried for garnishing)
2 stalks spring onion (slice thinly)
4 red chillies
2 bird’s eye chilli (optional)
4 cloves garlic
1 onion
1 tsp white pepper
½ tsp salt
7 tbsp cooking oil
1/3 cup water
Garnish with fried anchovies and egg.