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.

Acehnese Spicy Coconut Rice With Anchovies

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

  1. Rinse the jasmine rice until the water runs clear, then drain.
  2. In a pot, combine the coconut milk, water, shallots, garlic, red chilies, galangal, lemongrass, turmeric leaf, and tamarind paste. Bring to a gentle boil.
  3. Add the rice, dried anchovies, and salt to the pot. Stir well to combine.
  4. Cover the pot and simmer over low heat for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Once cooked, fluff the rice with a fork and remove the turmeric leaf and lemongrass stalks.
  6. 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