BBC Good Food Magazine
SERVES 4 PREP 20 mins COOK 35 mins MORE EFFORT
vegetable oil, for frying
For the coconut rice
500g jasmine rice
175ml coconut milk
2 pandan leaves, or 2-3 drops
of pandan essence 1 lemongrass stalk
For the sambal
50g shallots, peeled
10g candlenuts, pounded 25g dried chillies, soaked for 30 mins, deseeded and cut into chunks
25g fresh chillies, deseeded and
cut into chunks
10g belachan (shrimp paste) 10g sliced galangal, or 1 tsp
10g lemongrass, white part only,
½ tbsp tamarind paste
For the toppings
70g raw unsalted peanuts 100g dried anchovies
1 cucumber, thickly sliced
1 First, to prepare the rice, wash thoroughly in a sieve until the water runs clear. If you’re using a rice cooker, put all the ingredients for the coconut rice in along with 1 tsp salt, 1 tsp sugar and 350ml water. When the rice is ready, leave the lid on for 10 mins before opening, then fluff the rice with a fork. If you’re cooking rice on the hob, use a pan with a lid. Put all the ingredients for the rice in with 450ml water, 1 tsp salt and 1 tsp sugar on a high heat, bring to the boil, then cover. Simmer on a low heat for 10 mins, or until the liquid has evaporated. Let the rice sit with the lid on for another 10 mins. You should be able to see the individual rice grains. If the rice looks a bit wet, spread it out on a tray or into a colander to dry out before serving.
2 To make the sambal, tip all the ingredients, except the tamarind paste, with a big pinch of salt in a food processor, then blitz to a paste. 3 Stir-fry the sambal paste over a medium-high heat for 10-15 mins. The colour of the paste will darken and the oil will separate. Stir in the tamarind paste, and season to taste with salt and sugar. Leave to cool. 4 Heat enough oil in a pan to coat the base, then fry the peanuts until brown, and the dried anchovies until crisp. (You can also use roasted peanuts and skip frying them, if you like.) Remove the nuts and anchovies from the pan, then fry the eggs to your liking.
5 Divide the rice between plates – you can simply spoon it on, or fill a small bowl with a portion, then turn it out onto each plate. Top with the anchovies, peanuts, sliced cucumber, fried eggs and sambal.
GOOD TO KNOW folate • vit c • gluten free • 1 of 5-a-day
PER SERVING 915 kcals • fat 33g • saturates 11g • carbs 113g • sugars 9g • fibre 4g • protein 39g • salt 5.6g