Description
A fragrant Malaysian classic featuring creamy coconut rice served with spicy sambal, crispy anchovies, roasted peanuts, fresh cucumber slices, and boiled eggs. A perfect balance of rich, spicy, crunchy, and refreshing flavors in every bite.
Ingredients
Units
Scale
- 2 cups jasmine rice, rinsed well
- 1 cup full fat coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 pandan leaf, tied into a knot (optional)
- 1 cup dried anchovies, cleaned
- 1 cup raw peanuts
- 1 large cucumber, sliced
- 4 large eggs
- 1 cup sambal paste
Instructions
- In a medium pot, combine jasmine rice, coconut milk, water, salt, and pandan leaf. Stir gently to mix.
- Bring the mixture to a gentle boil over medium heat, then reduce heat to low and cover tightly.
- Simmer for about 15 minutes until the rice is tender and the liquid is fully absorbed.
- Remove from heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork.
- While the rice cooks, boil the eggs in a saucepan for 9 to 10 minutes. Cool, peel, and halve.
- In a frying pan over medium heat, fry the dried anchovies until crispy. Remove and set aside.
- Roast the raw peanuts in a dry pan over medium heat until golden and fragrant, then let cool.
- Warm the sambal paste in a small saucepan over low heat until aromatic and slightly thickened.
- To assemble, plate the coconut rice and serve with sambal, crispy anchovies, roasted peanuts, cucumber slices, and halved boiled eggs.
Notes
- Rinse the rice thoroughly to ensure fluffy, separate grains.
- Keep anchovies and peanuts stored separately to maintain their crisp texture.
- Adjust the spice level of the sambal by adding a small amount of sugar if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 185mg