Malaysian Coconut Rice with Sambal and Crispy Anchovies

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A fragrant coconut rice dish served with spicy sambal, crispy fried anchovies, roasted peanuts, and a soft-boiled egg. This beloved Malaysian breakfast plate delivers creamy herb-scented rice balanced with sweet heat, crunch, and freshness in every bite.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 9 gSugar
• 24 gProtein
• 720 mgSodium
• 560 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the coconut rice

• 2 cups jasmine rice, rinsed and drained
• 1 cup full-fat coconut milk
• 1 1/2 cups water
• 2 pandan leaves, knotted
• 1 inch fresh ginger, lightly smashed
• 1 stalk lemongrass, bruised and tied
• 3/4 teaspoon fine sea salt

For the sambal

• 8 dried red chilies, soaked in hot water 15 minutes
• 4 shallots, peeled
• 3 garlic cloves
• 1 teaspoon shrimp paste (belacan), toasted
• 2 tablespoons tamarind paste mixed with 3 tablespoons water
• 1 tablespoon palm sugar or brown sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

For the crispy anchovies and peanuts

• 1 cup dried ikan bilis (anchovies), cleaned
• 1/2 cup raw peanuts
• 2 cups vegetable oil, for frying
• 1/2 teaspoon sugar

For serving

• 4 large eggs
• 1 English cucumber, sliced
• Lime wedges
• Extra sambal, for the table

Directions

1. Combine the rinsed rice, coconut milk, water, pandan leaves, ginger, lemongrass, and salt in a heavy saucepan. Bring to a gentle boil, then reduce heat to the lowest setting, cover tightly, and simmer 18 to 20 minutes until the liquid is absorbed and the rice is tender.
2. Remove the pan from heat and let the rice rest, covered, for 10 minutes. Discard the pandan, ginger, and lemongrass, then fluff the rice gently with a fork and keep warm.
3. While the rice cooks, make the sambal: drain the soaked chilies and blend them with the shallots, garlic, and toasted shrimp paste into a smooth paste. Heat the oil in a small skillet over medium heat and fry the paste 6 to 8 minutes, stirring often, until the oil begins to separate.
4. Stir in the tamarind liquid, palm sugar, and salt, and simmer another 3 to 4 minutes until the sambal is thick, glossy, and deep red. Set aside.
5. Heat the frying oil to 325°F in a wok or small pot. Fry the peanuts for about 90 seconds until golden, then remove and drain. Add the anchovies and fry 1 to 2 minutes until puffed and crisp, then drain on paper towels. Toss the peanuts and anchovies together with the sugar.
6. Bring a small pot of water to a boil, lower the eggs in gently, and cook 7 minutes for jammy yolks. Cool in ice water, then peel and halve.
7. Divide the warm coconut rice among four plates. Spoon a generous mound of sambal alongside, then add a portion of the crispy anchovy-peanut mixture, a halved egg, and several cucumber slices.
8. Serve immediately with lime wedges and extra sambal on the side.

Cook’s Notes

• Toast the shrimp paste in a dry pan for 30 seconds before blending to deepen its umami flavor.
• Use jasmine or basmati rice for the fluffiest texture; long-grain varieties absorb the coconut milk without becoming sticky.
• Fry anchovies in small batches so the oil temperature stays high and they turn crisp rather than chewy.
• For a heartier plate, add fried chicken wings or beef rendang alongside the rice and sambal.
• Sambal keeps for up to a week refrigerated in a sealed jar and tastes even better after a day as the flavors meld.

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