Acehnese Spicy Coconut Rice With Anchovies
Acehnese Spicy Coconut Rice with Anchovies is a traditional dish from the Acehnese Cuisine that is known for its bold flavors and aromatic spices. This dish is a perfect combination of spicy, savory, and creamy flavors that will surely tantalize your taste buds.
Ingredients
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 cup dried anchovies
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 red chilies, sliced
- 1 inch galangal, sliced
- 2 lemongrass stalks, bruised
- 1 turmeric leaf (or 1 tsp ground turmeric)
- 1 tsp tamarind paste
- Salt to taste
Instructions
- Rinse the jasmine rice until the water runs clear, then drain.
- In a pot, combine the coconut milk, water, shallots, garlic, red chilies, galangal, lemongrass, turmeric leaf, and tamarind paste. Bring to a gentle boil.
- Add the rice, dried anchovies, and salt to the pot. Stir well to combine.
- Cover the pot and simmer over low heat for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, fluff the rice with a fork and remove the turmeric leaf and lemongrass stalks.
- Transfer the spicy coconut rice to a serving platter and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Pot Serving platter
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Acehnese Spicy Coconut Rice with Anchovies with a side of fresh cucumber slices and a dollop of sambal for an authentic experience.
Tips & tricks
For a vegetarian version, you can omit the anchovies and add vegetables like green beans or carrots to the rice.
Cost
$10