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National Dish Of Malaysia Recipe

Name: Dallul East African Cuisines National Dish Of Malaysia Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 2 cups jasmine rice (uncooked); 1 cups water; 1 cups coconut milk (full fat); 2 pieces pandan leaves (tied in a knot) or 1 bay leaf; 1 tsp salt; 1 tsp sugar; 1 tbs vegetable oil or ghee; 1 cup dried anchovies (small, heads removed and rinsed); 1 cup unsalted roasted peanuts; 1 cups vegetable oil for frying; 0 to taste optional sambal (see sambal section) to toss; 1 tsp salt; 1 medium cucumber; 1 pieces lime or calamansi; 0.25 tsp salt; 6 pieces dried red chilies (soaked and seeded); 2 pieces fresh red chilies (optional, for heat); 3 pieces shallots; 2 pieces garlic cloves; 1 tsp tamarind paste; 1 tbs palm sugar or brown sugar; 1 tsp fish sauce or light soy sauce; 2 tbs vegetable oil; 0.25 tsp salt

Inspired by Dallul East African Cuisine

Time1h

Serves3

coconut rice, fried anchovies, cucumber

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Ingredients

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Coconut rice (Nasi)

2 cups jasmine rice (uncooked)

1 cups water

1 cups coconut milk (full fat)

2 pieces pandan leaves (tied in a knot) or 1 bay leaf

1 tsp Celtic sea salt

1 tsp sugar

1 tbs vegetable oil or ghee

Fried anchovies and nuts (ikan bilis & peanuts)

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

1 cup unsalted roasted peanuts

1 cups vegetable oil for frying

0 to taste optional sambal (see sambal section) to toss

1 tsp Celtic sea salt

Fresh cucumber garnish

1 medium Cucumber

1 pieces lime or calamansi

1/4 tsp Celtic sea salt

Simple sambal (chilli paste) — optional but traditional

6 pieces dried red chilies (soaked and seeded)

2 pieces fresh red chilies (optional, for heat)

3 pieces shallots

2 pieces Garlic cloves

1 tsp tamarind paste

1 tbs palm sugar or brown sugar

1 tsp fish sauce or light soy sauce

2 tbs Tuscany sunflower oil

1/4 tsp Celtic sea salt

Method

Coconut rice (Nasi)

Rinse and soak rice

Rinse the jasmine rice under cold water until the rinse runs clear. Drain and let sit for 10–15 minutes to remove excess surface starch.

Cook rice

In a medium saucepan or rice cooker, combine the drained rice, 1 cup water, 1 cup coconut milk, pandan leaves (or bay leaf), 1 tsp salt, 1 tsp sugar, and 1 tablespoon oil or ghee. If using a stovetop: bring to a gentle boil over medium heat, stir once, reduce heat to low, cover tightly and simmer 15 minutes. Turn off heat and let sit, covered, for 10 minutes to steam. If using a rice cooker, follow the cooker instructions with the same liquid and settings. Fluff gently with a fork before serving.

Fried anchovies and peanuts (ikan bilis & peanuts)

Prepare anchovies and peanuts

Pat the rinsed anchovies dry thoroughly with paper towels. If they still have heads, remove them. Ensure peanuts are dry (use roasted unsalted peanuts).

Fry peanuts

In a wok or small saucepan, heat about 1/3 cup of the oil over medium heat. When shimmering, add the peanuts and fry, stirring frequently, until golden brown and fragrant, about 3–4 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain and cool.

Fry anchovies

Increase oil temperature to medium-high (add more oil if needed to reach ~1/2 inch depth). Fry the anchovies in batches, careful not to overcrowd, until crisp and light golden, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with about 1 tsp salt while still hot and toss to coat. Allow to cool to crisp further.

Combine

Once cooled, mix the fried anchovies and peanuts in a bowl. Optionally toss a few spoonfuls of sambal (see sambal section) with a portion of the anchovies/peanuts to make a spicy version.

Fresh cucumber garnish

Slice the cucumber thinly into rounds or half-moons. Toss lightly with 1/4 tsp salt and a squeeze of lime or calamansi to taste. Let sit for 5 minutes to slightly pickle and release some juice, then drain excess liquid before serving.

Simple sambal (chilli paste)

Soak and blend chilies

Soak the dried red chilies in hot water for 20 minutes until soft. Drain and remove seeds if you want milder heat. In a blender or food processor, combine soaked dried chilies, fresh chilies (if using), shallots, and garlic. Add a splash of water and blend to a coarse paste.

Cook sambal

Heat 2 tablespoons oil in a small frying pan over medium heat. Add the chili-shallot-garlic paste and fry, stirring constantly, until the raw smell cooks off and the oil separates slightly, about 6–8 minutes. Stir in 1 tsp tamarind paste, 1 tbsp palm or brown sugar, and 1 tsp fish sauce or light soy sauce. Taste and adjust salt (about 1/4 tsp) and sugar to balance sweet, sour, and salty. Remove from heat and let cool slightly. Store any leftovers in the refrigerator.