Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amount of lemon juice.
Ingredients
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice
Directions, Whatch this video
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice
Directions, Whatch this video
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