Ingredients
Rice:
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2 cups coconut milk
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2 cups water
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2 cups long grain rice, rinsed and drained
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1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
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¼ teaspoon ground ginger
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1 whole bay leaf
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salt to taste
Garnish:
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1 cup oil for frying
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1 cup raw peanuts
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1 (4 ounce) package white anchovies, washed
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4 large hard-boiled eggs, peeled and halved
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1 medium cucumber, sliced
Sauce:
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2 tablespoons vegetable oil
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1 medium onion, sliced
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3 medium shallots, thinly sliced
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3 cloves garlic, thinly sliced
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2 teaspoons chile paste
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1 tablespoon water, or more as needed (Optional)
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1 (4 ounce) package white anchovies, washed
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¼ cup tamarind juice
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3 tablespoons white sugar
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salt to taste
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan.
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Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.
Dotdash Meredith Food Studios
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While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.
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Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.
Dotdash Meredith Food Studios
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Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes.
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Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed.
Dotdash Meredith Food Studios
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Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.
Dotdash Meredith Food Studios
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Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.
Dotdash Meredith Food Studios
Recipe Tip
If you don't have tamarind juice, use the same amount of lemon juice as a substitute.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 578 | Calories |
| 32g | Fat |
| 57g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 578 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 14g | 70% |
| Cholesterol 128mg | 43% |
| Sodium 230mg | 10% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 3g | 12% |
| Total Sugars 8g | |
| Protein 20g | 39% |
| Vitamin C 4mg | 5% |
| Calcium 72mg | 6% |
| Iron 5mg | 29% |
| Potassium 473mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
