Coconut Rice with Spicy Sambal and Fragrant Condiments

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 pandan leaf (optional) 1 pandan leaf (optional)
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (200g) dried anchovies 1 cup (200g) dried anchovies
• 1 cup (100g) roasted peanuts 1 cup (100g) roasted peanuts
• 1 cucumber, sliced 1 cucumber, sliced
• 4 hard-boiled eggs 4 hard-boiled eggs
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 tablespoons sambal sauce (store-bought or homemade) 4 tablespoons sambal sauce (store-bought or homemade)
• 2 tablespoons shrimp paste (belacan) 2 tablespoons shrimp paste (belacan)
• 4 shallots, minced 4 shallots, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 red chili peppers, minced 4 red chili peppers, minced
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 60g (Sugars: 6g)
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice until the water runs clear. Drain well.
2. 2.
   In a pot, combine the rice, coconut milk, pandan leaf (if using), and salt. Cook the rice according to the package instructions or until it is fluffy and cooked through.
3. 3.
   While the rice is cooking, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the dried anchovies and fry until crispy. Remove from the pan and set aside.
4. 4.
   In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the minced shallots, garlic, and chili peppers. Cook until fragrant.
5. 5.
   Add the shrimp paste, tamarind paste, sugar, and salt to the pan. Stir well to combine and cook for another 2-3 minutes.
6. 6.
   Remove the sambal sauce from the heat and let it cool.
7. 7.
   Serve the coconut rice with the sambal sauce, crispy anchovies, roasted peanuts, cucumber slices, and hard-boiled eggs.

Treat your ingredients with care...

• Anchovies — Make sure to fry the anchovies until they are crispy to add a crunchy texture to the dish.
• Sambal sauce — Adjust the amount of chili peppers according to your preferred level of spiciness. You can also add a squeeze of lime juice for a tangy twist.

Tips & Tricks

• To enhance the fragrance of the rice, you can add a pandan leaf while cooking.
• For a vegetarian version, omit the shrimp paste and use soy sauce or miso paste for added umami flavor.
• Customize the condiments to your liking by adding sliced tomatoes, fried tempeh, or even fried chicken.

Serving advice

Serve the Coconut Rice with Spicy Sambal alongside the condiments for a complete and satisfying meal. The combination of flavors and textures creates a delightful experience for your taste buds.

Presentation advice

To present the dish beautifully, arrange the condiments in separate bowls or compartments on a large platter. Place the coconut rice in the center and drizzle the sambal sauce over the rice. Garnish with fresh herbs, such as cilantro or Thai basil, for an added pop of color.