National Dish Of Malaysia Recipe

Rinse and prepare rice

Rinse 2 cups of rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Simmer rice with coconut milk

In a medium saucepan or rice cooker pot combine the drained rice, 400 ml coconut milk, 300 ml water, 1 tsp salt, pandan leaves (tie into a knot if whole) and turmeric (if using) for color. If using a rice cooker, set to cook normally. On the stovetop, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare anchovies and peanuts

Pat the rinsed anchovies dry with paper towels thoroughly (removing moisture prevents oil splatter).

Fry peanuts

Heat 2 tablespoons oil in a wok or deep skillet over medium heat. Add raw peanuts and fry, stirring often, until golden and cooked through, about 3–5 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle 1/2 tsp salt while hot. Set aside.

Fry anchovies

Add remaining oil (about 4 tbs) to the hot pan. When shimmering, add the dried anchovies in a single layer and fry over medium-high heat, stirring frequently, until crisp and golden, about 2–4 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle 1 tsp sugar and 1/2 tsp salt, toss to coat lightly. Combine with the fried peanuts.

Soak and blend chilies

If using dried chilies, soak them in hot water for 15 minutes until soft; drain. In a small blender or food processor, combine rehydrated chilies, fresh red chili (if using), shallots, and garlic. Blend to a rough paste, adding a tablespoon of water if necessary. The paste should be smooth but not watery.

Cook the sambal

Heat 2 tablespoons oil in a small pan over medium heat. Add the chili-shallot-garlic paste and fry, stirring frequently, for 6–8 minutes until fragrant and oil separates slightly. Add tamarind paste, palm sugar, and anchovy stock or fish sauce. Reduce heat to low and simmer, stirring, for another 5–7 minutes until thickened and glossy. Taste and adjust balance with salt, sugar, or tamarind to get a sweet-sour-spicy profile. Remove from heat and let cool slightly.

Prepare cucumber and eggs

Slice the cucumber into thin rounds or half-moons. Peel and halve the hard-boiled eggs.

Assemble plates

To serve (4 portions): spoon a mound of coconut rice on each plate or banana leaf. Add a small heap of fried anchovies and peanuts, a spoonful of sambal, 2 halves of a hard-boiled egg, and a handful of cucumber slices. Serve with lime or calamansi wedges to squeeze over if desired.

Storage and reheating (optional)

Store leftover sambal in an airtight jar in the fridge for up to 2 weeks. Coconut rice is best fresh but can be refrigerated for 1–2 days; reheat gently with a sprinkle of water and cover to steam until warm.