Sunday, February 17, 2008


We already made a blog entry of this heavenly food last year. It was listed on the “Our Cultural Treasures & Icons” group because it wasn't written with the recipe. You can read it here.

Although Indonesians has their own version, this particular recipe is Malaysian style. Maybe we'll have the Indonesian recipe soon.

Due to popular demand, here’s the recipe. You might wanna try it on your own because this is truly Southeast Asia’s culinary gem.


Preparation Time 30 min
Cooking Time 30 min
Serves 8


For the rice:
1 cup coconut milk
1 cup water
1 tsp ground ginger
1/2 (1/2 inch) piece fresh ginger, peeled and thinly sliced
Salt to taste
1/2 whole bay leaf
1 cup long grain rice, rinsed and drained

For the garnish:
2 boiled eggs
1 cucumber
1/2 cup raw peanuts (or already cooked)
1 cup dried anchovies

For the sauce:
1 tbsp vegetable oil
2 medium onion, sliced
2 cloves garlic, thinly sliced
2 shallots, thinly sliced
1 tsp chili paste
1/2 (4 ounce) package white anchovies, washed
2 tbsp white sugar


1. The faster way is to use a rice cooker. Stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice then cook it.

2. Meanwhile, de-shell the eggs and cut into half or quarters. Peel and slice the cucumbers.

3. In a skillet, use a little oil over high heat. Fry the peanuts, when it’s cook and red – add the dried anchovies. Cook till crispy. Keep stirring. Set aside.

4. For the Sambal (chili sauce) -- Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chili paste, and cook for 10 minutes, stirring occasionally. If the chili paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Add sugar and salt (to taste); simmer until sauce is thick, about 5 minutes.

See photo how to serve it.

*Thanks to Ariff for the photo.


Reyville of Simply Manila said...

Muy delicious. I think I can stuff all this in one seating.

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