Peranakan Shirasu Rice Bowl

Ingredients

In the original Japanese shirasu don, the baby anchovies are typically served raw or lightly blanched. However, in this Peranakan adaptation, the shirasu is sautéed with traditional Peranakan spices to infuse it with the rich flavors of the cuisine. Additionally, the dish is served with sambal belacan, a spicy shrimp paste condiment commonly found in Peranakan cuisine, to add an extra kick of flavor. We alse have the original recipe for Shirasu don, so you can check it out.

• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 200g shirasu (baby anchovies) 200g shirasu (baby anchovies)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sambal belacan (spicy shrimp paste) 1 tablespoon sambal belacan (spicy shrimp paste)
• Fresh herbs (such as cilantro or Thai basil), for garnish Fresh herbs (such as cilantro or Thai basil), for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 0g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice thoroughly and cook it according to the package instructions.
2. 2.
   In a large pan, heat the vegetable oil over medium heat.
3. 3.
   Add the lemongrass, galangal, and turmeric powder to the pan and sauté for 2 minutes to release the aromas.
4. 4.
   Add the shirasu to the pan and stir-fry for 3-4 minutes until they are lightly crispy.
5. 5.
   Remove the lemongrass and galangal slices from the pan.
6. 6.
   To serve, divide the cooked jasmine rice into bowls. Top each bowl with the sautéed shirasu.
7. 7.
   Garnish with fresh herbs and serve with a side of sambal belacan and lime wedges.

Treat your ingredients with care...

• Shirasu — Make sure to thoroughly clean and rinse the shirasu before cooking to remove any impurities and excess saltiness.

Tips & Tricks

• If you prefer a spicier kick, add more sambal belacan to the dish.
• Feel free to customize the garnishes with your favorite herbs or add some sliced cucumbers for extra freshness.
• For a heartier meal, you can serve the Peranakan Shirasu Rice Bowl with a side of pickled vegetables or a fried egg.

Serving advice

Serve the Peranakan Shirasu Rice Bowl hot, allowing the flavors to meld together. Squeeze some lime juice over the dish before mixing it all together to enhance the taste.

Presentation advice

To make the dish visually appealing, arrange the sautéed shirasu neatly on top of the rice and garnish with a generous amount of fresh herbs. Serve it in colorful Peranakan-style bowls for an authentic touch.