Singapore-Style Coconut Rice with Sambal and Crispy Anchovies

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Singapore's iconic hawker breakfast plate features fragrant coconut rice mounded with spicy sambal, crispy fried anchovies and peanuts, a soft-boiled egg, cool cucumber, and a golden fried chicken wing. This streamlined version brings all the essential components together for an authentic kopitiam experience at home.

Nutrition Facts

Per serving (estimated)

• 870 kcalCalories
• 42 gFat
• 17 gSaturated Fat
• 70 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 620 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Coconut Rice

• 2 cups jasmine rice, rinsed until water runs clear
• 1 cup full-fat coconut milk
• 1 cup water
• 1 pandan leaf, knotted
• 1 inch fresh ginger, smashed and sliced
• 1 tsp fine sea salt

For the Sambal

• 8-10 dried red chilies, soaked in hot water 20 minutes
• 2 fresh red chilies, roughly chopped
• 3 small shallots, peeled
• 2 garlic cloves
• 1 tsp toasted shrimp paste (belacan)
• 1 tbsp tamarind paste
• 2 tbsp grated palm sugar
• 2 tbsp cooking oil
• Salt, to taste

For the Crispy Accompaniments

• 1 cup dried anchovies (ikan bilis), heads and guts removed
• 1/2 cup raw peanuts
• 4 chicken wings, patted dry
• 4 large eggs
• 1 English cucumber, sliced into thick spears
• 1 tsp fine salt
• Neutral oil, for frying

Directions

1. Rinse the jasmine rice 2-3 times until the water runs clear, then drain well. Combine the rice with coconut milk, water, knotted pandan leaf, ginger, and salt in a rice cooker and cook until fluffy; alternatively, bring to a simmer in a covered pot over low heat for 18 minutes, then rest off-heat for 10 minutes.
2. Meanwhile, make the sambal: drain the soaked dried chilies and blend them with the fresh chilies, shallots, garlic, and belacan to a smooth paste. Heat 2 tbsp oil in a small pan over medium heat and fry the paste for 8-10 minutes, stirring, until the oil separates and the paste darkens to a brick red. Stir in tamarind, palm sugar, and salt; cook 3-4 minutes more until thick and glossy. Set aside.
3. Heat 1 inch of neutral oil in a wok to 350°F (175°C). Fry the peanuts for about 2 minutes until golden and fragrant; remove with a slotted spoon. Add the anchovies and fry 3-4 minutes, stirring often, until crisp and pale gold (work in batches if needed so they crisp evenly). Drain both on paper towels and sprinkle with a pinch of salt.
4. Season the chicken wings with the tsp of salt and fry in the same oil for 8-10 minutes, turning occasionally, until deep golden and cooked through. Drain on a rack.
5. Boil the eggs in salted water for 7 minutes for jammy yolks, then transfer immediately to an ice bath for 2 minutes before peeling and halving lengthwise.
6. Remove and discard the pandan leaf and ginger from the cooked rice, then fluff with a fork.
7. To plate, mound a generous scoop of coconut rice on each plate and spoon 1-2 tablespoons of sambal over the top. Arrange the cucumber spears, halved eggs, crispy anchovies, peanuts, and a fried chicken wing alongside. Serve immediately with extra sambal on the side.

Cook’s Notes

• Use fresh-pressed coconut milk for the richest, most aromatic rice; canned full-fat works in a pinch but lacks the same depth.
• Watch the anchovies closely once they hit the oil — they go from golden to burnt in under 30 seconds and splatter easily.
• The sambal keeps refrigerated in a sealed jar for up to 1 week and tastes even better the next day as the flavors meld.
• For a softer, custardy yolk reminiscent of hawker stalls, pull the eggs at exactly 6 minutes 30 seconds; for a fully set yolk, simmer 8-9 minutes.
• A pandan leaf is non-negotiable for authentic aroma — substitute 1/2 tsp pandan extract only if absolutely necessary.

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