Acehnese Spicy Coconut Rice With Fried Anchovies
Acehnese Spicy Coconut Rice with Fried Anchovies is a traditional dish from the Acehnese cuisine, known for its bold flavors and aromatic spices. This dish is a perfect combination of spicy, savory, and crunchy elements that will surely tantalize your taste buds.
Ingredients
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
- 1 inch galangal, sliced
- 2 lemongrass stalks, smashed
- 5 kaffir lime leaves
- 1 cup anchovies, cleaned and dried
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 4 red chilies, sliced
- 1 tsp tamarind paste
- 1 tsp palm sugar
- 1/4 cup cooking oil
Instructions
- In a pot, combine the rice, coconut milk, water, salt, sugar, galangal, lemongrass, and kaffir lime leaves. Cook over medium heat until the rice is tender and the liquid is absorbed.
- While the rice is cooking, heat the cooking oil in a pan and fry the anchovies until crispy. Remove from the pan and set aside.
- In the same pan, sauté the shallots, garlic, and red chilies until fragrant. Add the tamarind paste and palm sugar, then return the fried anchovies to the pan. Mix well and remove from heat.
- Once the rice is cooked, fluff it with a fork and remove the galangal, lemongrass, and kaffir lime leaves. Serve the rice with the spicy fried anchovies on top.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Pot Pan Frying spatula
Tools
Stove Fork Knife
Serving suggestions
Serve the Acehnese Spicy Coconut Rice with Fried Anchovies alongside a refreshing cucumber and tomato salad.
Tips & tricks
For an extra kick of heat, add extra red chilies to the spicy fried anchovies.
Cost
$15