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Malaysian Coconut Rice

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner Malaysian
Malaysian Coconut Rice
Ingredients
  • 2 cups coconut milk
  • 2 cups water
  • 2 cups long grain rice, rinsed and drained
  • 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
  • 1/4 teaspoon ground ginger
  • 1 whole bay leaf
  • salt to taste
  • 1 cup oil for frying
  • 1 cup raw peanuts
  • 1 (4 ounce) package white anchovies, washed
  • 4 large hard-boiled eggs, peeled and halved
  • 1 medium cucumber, sliced
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 3 medium shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons chile paste
  • 1 tablespoon water, or more as needed
  • 1 (4 ounce) package white anchovies, washed
  • 1/4 cup tamarind juice
  • 3 tablespoons white sugar
  • salt to taste
Instructions
1
Gather all the necessary ingredients before commencing with the recipe.
2
To prepare the rice, combine coconut milk, water, uncooked rice, fresh ginger, ground ginger, bay leaf, and salt in a medium-sized saucepan.
3
Cover the saucepan with a lid and place it over medium heat, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 to 30 minutes or until the rice is tender.
4
During this time, prepare the garnish by heating 1 cup of vegetable oil in a large skillet over medium-high heat.
5
Add peanuts to the hot oil and cook for a short period, until they turn lightly browned. Remove the peanuts with a slotted spoon and place them on paper towels to absorb any excess oil.
6
Return the skillet to the stove and add anchovies. Cook, stirring occasionally, until they become crispy, taking about 2 to 3 minutes.
7
Remove the anchovies with a slotted spoon and place them on paper towels. Discard the used oil and wipe out the skillet.
8
In the same skillet, heat some new oil and sauté onion, shallots, and garlic until fragrant, taking about 1 to 2 minutes.
9
Add chile paste to the skillet and cook for a longer period, stirring occasionally, until the mixture becomes dry. If it's too dry, add some water as needed.
10
Stir in anchovies and cook for another 5 minutes. Then, add tamarind juice, sugar, and salt to the skillet. Simmer until the sauce thickens, taking about 5 minutes.
11
To serve, ladle warm cooked rice into bowls.
12
Top the warm rice with the prepared sauce, followed by peanuts, fried anchovies, hard-boiled eggs, and cucumber.