The Chef

Restaurants

Meals

Drinks

Restaurants›Cafe Jote - Authentic Ethiopian Coffee and Cuisine›National Dish Of Malaysia Recipe

National Dish Of Malaysia Recipe

Name: Cafe Jote - Authentic Ethiopian Coffee and Cuisines National Dish Of Malaysia Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 cups jasmine or long-grain rice; 1.5 cups thick coconut milk; 1 cups water; 2 pieces pandan leaves (or 2 bay leaves); 1 inch ginger or galangal (smashed); 1 tsp palm sugar or brown sugar; 1 tsp salt; 1 cup dried small anchovies (ikan bilis), heads removed, rinsed and drained; 0.5 cup raw skin-on peanuts; 0.75 cup vegetable oil (for shallow/deep frying); 0.25 tsp turmeric powder (optional); 0.5 tsp salt; 6 pieces dried red chilies (stems removed, soaked until soft); 2 pieces fresh red chilies (optional, for heat); 3 pieces shallots, peeled; 2 pieces garlic cloves; 1 tsp tamarind paste; 1 tbsp palm sugar or brown sugar; 1 tsp fish sauce or light soy sauce; 2 tbsp vegetable oil; 0.25 tsp salt; 1 piece cucumber; 2 pieces lime wedges (optional)

Inspired by Cafe Jote - Authentic Ethiopian Coffee and Cuisine

Time1h

Serves4

coconut rice, fried anchovies, cucumber

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coconut Rice (Nasi Lemak-style)

2 cups jasmine or long-grain rice

1 1/2 cups thick coconut milk

1 cups water

2 pieces pandan leaves (or 2 bay leaves)

1 inch ginger or galangal (smashed)

1 tsp palm sugar or brown sugar

1 tsp Celtic sea salt

Crispy Fried Anchovies (Ikan Bilis) and Peanuts

1 cup dried small anchovies (ikan bilis), heads removed, rinsed and drained

1/2 cup raw skin-on peanuts

3/4 cup vegetable oil (for shallow/deep frying)

1/4 tsp turmeric powder (optional)

1/2 tsp Celtic sea salt

Sambal (Spicy Chili Paste)

6 pieces dried red chilies (stems removed, soaked until soft)

2 pieces fresh red chilies (optional, for heat)

3 pieces shallots, peeled

2 pieces Garlic cloves

1 tsp tamarind paste

1 tbsp palm sugar or brown sugar

1 tsp fish sauce or light soy sauce

2 tbsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

Cucumber & Garnish

1 piece Cucumber

2 pieces lime wedges (optional)

Method

Coconut Rice (Nasi Lemak-style)

Rinse and prepare rice

Rinse 2 cups of rice under cold water until the water runs mostly clear. Drain thoroughly.

Combine and cook

In a saucepan or rice cooker, add the rinsed rice, 1.5 cups coconut milk, 1 cup water, smashed 1-inch piece of ginger or galangal, 2 pandan leaves (tied if you like), 1 tsp salt and 1 tsp palm or brown sugar. Stir gently to combine. If using a pot on the stove, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker, cook per the device instructions and let rest 10 minutes after cooking.

Fluff the rice

Discard pandan leaves and ginger. Fluff the rice with a fork and keep covered until serving.

Crispy Fried Anchovies (Ikan Bilis) and Peanuts

Prepare anchovies and peanuts

Pat the rinsed anchovies dry with paper towels. If they are large, separate into smaller pieces. Toss the anchovies with 1/4 tsp turmeric powder (optional) and 1/2 tsp salt for even seasoning.

Heat oil

Pour about 3/4 cup vegetable oil into a medium skillet to come about 1/4 inch deep (or use enough for shallow frying). Heat over medium-high until shimmering (about 350°F/175°C).

Fry peanuts

Carefully add 1/2 cup raw peanuts to the hot oil and fry, stirring, until golden and puffed, about 2–3 minutes. Use a slotted spoon to transfer peanuts to a paper towel-lined plate; sprinkle with a pinch of salt.

Fry anchovies

In the same oil, fry the dried anchovies in batches so they have space. Fry until crisp and golden, about 2–4 minutes depending on size. Remove with a slotted spoon to paper towels to drain. When slightly cooled, mix the anchovies and peanuts together. Taste and adjust salt if needed.

Sambal (Spicy Chili Paste)

Soak and blend chilies

Soak 6 dried red chilies (and 2 fresh chilies if using) in hot water for 15–20 minutes until softened. Drain and transfer to a blender along with 3 shallots and 2 garlic cloves. Blend to a coarse paste, adding a tablespoon of the soaking water if needed; scrape down sides.

Cook the sambal

Heat 2 tbsp oil in a small frying pan over medium heat. Add the chili-shallot-garlic paste and sauté, stirring frequently, until the raw smell disappears and the oil begins to separate from the paste, about 6–8 minutes.

Season sambal

Stir in 1 tsp tamarind paste, 1 tbsp palm or brown sugar, 1 tsp fish sauce (or light soy sauce), and 1/4 tsp salt. Continue to simmer 3–4 minutes, adjusting sweetness, saltiness, and acidity to taste. Remove from heat and let cool slightly. Sambal can be made ahead and refrigerated for up to a week.

Cucumber & Assembly

Slice cucumber

Peel (optional) and thinly slice 1 cucumber into rounds or half-moons about 1/8–1/4 inch thick. Keep chilled until serving.

Plate and serve

On each plate, place about 1 cup of warm coconut rice (serve total yields 4 portions; adjust as desired). Add a generous spoonful (about 2 tbsp) of sambal to the side, a small mound (about 2 tbsp) of the crispy fried anchovies and peanuts, and a handful of sliced cucumber. Serve with lime wedges if using. Mix sambal and anchovies with rice as you eat.