Malaysia's national dish: coconut milk rice flavored with pandan, served with sambal, egg, peanuts, and crispy anchovies.
Ingredients
- 300 g Jasmine rice
- 250 ml Coconut milk
- 2 leaves Pandan leaf
- 4 pieces Eggs
- 60 g Dried anchovies (ikan bilis)
- 60 g Unsalted peanuts
- 1 piece Cucumber
- 4 pieces Shallot
- 3 tbsp Chili paste (sambal oelek)
- 1 tsp Tamarind paste
- 1 tbsp Sugar
- 3 tbsp Neutral oil
Method
- Rinse the rice. Cook it with the coconut milk, an equal volume of water, a pinch of salt, and the knotted pandan leaves, until the liquid is fully absorbed.
- Fry the dried anchovies in a little oil until golden and crispy, then drain. Do the same with the peanuts.
- For the sambal, sauté the sliced shallots in oil, then add the chili paste, tamarind, and sugar. Let cook down until the mixture is thick and glossy.
- Add some of the fried anchovies to the sambal for a salty contrast.
- Cook the eggs (fried or hard-boiled, according to preference).
- Slice the cucumber into half-moons.
- Plate a mound of coconut rice in the center of each dish, surrounded by the sambal, peanuts, remaining anchovies, cucumber, and egg.
Nutrition
Per serving
- Energy
- 726 kcal
- Protein
- 21.56 g
- Carbohydrate
- 74.31 g
- Fat
- 37.58 g
- Fibre
- 4.55 g
- Calcium
- 26.1 mg
- Iron
- 2.31 mg
- Magnesium
- 59.79 mg
