Malaysia's most-loved breakfast, done right: fragrant coconut rice with sambal, crispy anchovies, peanuts, cucumber, and egg. The rice is everything — loose, fragrant, and cooked just so.
Ingredients
- 2 cups Liansin Cap Amoi rice, rinsed
- 1 cup coconut milk
- 1 cup water
- 3 pandan leaves, knotted
- 1 tsp salt
- Fried anchovies (ikan bilis) and roasted peanuts
- 2 hard-boiled eggs, halved
- 1 cucumber, sliced
- Sambal: dried chillies, shallots, garlic, belacan, tamarind, sugar, salt
Cook withLiansin Cap AmoiView this riceMethod
- 1
Combine rice, coconut milk, water, pandan leaves, and salt in a rice cooker.
- 2
Cook on the standard setting, then fluff gently and rest, covered, for 10 minutes.
- 3
Blend the sambal aromatics, then fry in oil until fragrant and the oil splits; season to taste.
- 4
Fry the anchovies and peanuts until golden and crisp.
- 5
Plate the coconut rice with sambal, anchovies, peanuts, egg, and cucumber.
