Malaysia's national dish — rice cooked in coconut milk and pandan, plated with fiery sambal, crisp fried anchovies, roasted peanuts, cucumber, egg and often fried chicken. Traditionally breakfast, now eaten any time of day.
Cook the coconut rice
Combine the rinsed rice, coconut milk, water, pandan leaves, ginger and salt in a rice cooker or pot, and cook until the rice is tender and fragrant.
20 minFry the anchovies and peanuts
Fry the dried anchovies and peanuts separately in the oil until crisp and golden, about three minutes each, then drain.
3 minFry the chicken
Season the chicken with turmeric and salt, then deep-fry for twelve minutes until golden and cooked through.
12 minMake the sambal
Blend the soaked chillies, shallots, garlic and shrimp paste into a paste, then fry in oil for ten minutes with the tamarind and sugar until thick, dark and glossy.
10 minBoil the eggs
Boil the eggs for nine minutes, then cool, peel and halve.
9 minPlate
Mound the coconut rice on plates and arrange the sambal, fried chicken, anchovies, peanuts, cucumber and egg around it.
No reviews yet — be the first to cook it.